• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chef Ron Bilaro

Multi-hyphenated Chef. TV Personality & Food Columnist-Blogger

  • Buy My Cookware
  • Show Search
Hide Search
You are here: Home / Vegetables / BEEF CHOPSEUY

BEEF CHOPSEUY

Ron Bilaro · January 17, 2022 · Leave a Comment

BEEF CHOPSEUY

Prep time: 30 minutes
Cooking time: 40 minutes
Yields: 6 servings with steamed rice

1 ½ lbs. chuck roast, thinly sliced and cut into small pieces
½ lb. broccoli, cut into small pieces
½ lb. cauliflower, cut into small pieces
2 medium size carrots, peeled and cut into the small pieces
4 tbsp cooking oil
1 large yellow onion, peeled and diced small
5 cloves garlic, minced
4 tbsp soy sauce
4 cups saved beef broth
1 medium size red bell pepper, seeded and cut into the same size as the blanched vegetables
1 medium size green bell pepper, seeded and cut into the same size as the blanched vegetables
3 cups celery, cut into same size as well.
1/3 wedge or a medium size green cabbage, hard part and core removed and cut into medium size.
Slurry – dissolve 1 ½ tbsp cornstarch with ½ cup water.

Pre boil beef for 20 minutes until soft. Season the water you use for boiling.
Save the broth from the beef and set aside.
Meanwhile, boil water in a medium size stock pot. Season with salt.
Add broccoli, cauliflower and carrots and boil for 3 minutes.
Remove vegetables from water and immediately submerge into ice water for 2 minutes to stop the cooking process. This is the process of blanching vegetables.
Set vegetables on the side.
Meanwhile, using a large wok, pre heat cooking oil.
Add onions and sauté for 2 minutes.
Add garlic and cook for 30 seconds.
Add beef and soy sauce and cook for 3 minutes until brown.
Add 4 cups of the reserved beef broth.
Bring to a boil about 3 minutes.
Add blanched vegetables.
Add red and green bell pepper
Add celery and cabbage.
Continue to stir making sure the raw vegetables go under the boiling broth.
Cover and cook for 5 minutes using medium heat.
Uncover.
Create a well at the center of the dish and slowly add slurry.
Add ground pepper
Keep stirring until broth has thickened.
Taste and adjust.
Turn off heat.
Serve with steamed rice.

Filed Under: Vegetables Tagged With: beefchopseuy, chinesefood, stewedvegetables

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

Recent Posts

  • SIMPLE CHICKEN CHOPSEUY
  • LUMPIANG HUBAD AT SARSA!
  • FISH FILLET NA PARANG AFRITADA ANG DATING!
  • NAGLUTO PO AKO NG SIMPLENG GULAY WITH DILIS
  • DALAWANG TILAPIA DISHES

Recent Comments

  • Ron Bilaro on PORK BBQ PANG NEGOSYO
  • Ron Bilaro on GRILLED CHICKEN AND PESTO SAUCE
  • Virginia on GRILLED CHICKEN AND PESTO SAUCE
  • Diosdada Garcia on PORK BBQ PANG NEGOSYO
  • Ron Bilaro on GRILLED CHICKEN AND PESTO SAUCE

Archives

  • June 2024
  • May 2024
  • April 2024
  • March 2024
  • February 2024
  • January 2024
  • December 2023
  • November 2023
  • October 2023
  • September 2023
  • August 2023
  • July 2023
  • June 2023
  • May 2023
  • April 2023
  • March 2023
  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • May 2021
  • May 2019
  • April 2019
  • February 2019
  • January 2019
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018

Categories

  • adobo
  • American
  • Appetizers
  • arrozcaldo
  • Asian
  • Bagoong/shrimp paste
  • Bar food
  • basil
  • Beef
  • Bibingka
  • biko
  • Bistek
  • bokchoy
  • bolabola
  • Braised Beef
  • bread
  • breakfast
  • brocolli
  • bulgogi
  • burger
  • Cakes and sweets
  • calamari/pusit
  • Cassava
  • Chayote/sayote
  • cheddar
  • Chicken
  • Chicken Wings
  • chinese
  • Chinese Cuisine
  • chopseuy
  • Coconut
  • Coconut and Cream
  • cod
  • coffee
  • cookies and pastries
  • corn
  • crepe
  • curry
  • Custard
  • DAIRY
  • Dessert
  • dimsum
  • Dinuguan
  • dumplings
  • eggplant
  • eggrolls
  • Filipino
  • Filipino dessert
  • Fish
  • Fish fillet
  • French
  • ginataan
  • Ginataang Langka
  • ginatang mais
  • ginisa
  • ginisang bitsuelas
  • gizzard
  • Glutinous rice flour
  • gravy
  • green beans
  • green peas
  • grilled
  • Ground beef
  • guava
  • guisado
  • Hispanic
  • Italian
  • Jackfruit
  • Japanese
  • Kakanin
  • kalabasa
  • Kalamay
  • kaldereta
  • kare kare
  • kikaim
  • kikiam
  • korean
  • koren
  • langka
  • Latin
  • Leche Flan
  • longanisa
  • lumpia
  • lutong bahay
  • Macapuno
  • Mashed Yam
  • maya-maya
  • meatballs
  • menudo
  • Miso
  • miswa
  • mushrooms
  • Noodles
  • omellete
  • osytersauce
  • Oxtail and tripe
  • Paella
  • palabok
  • palitaw
  • Pancit
  • pandan
  • pares
  • pasta
  • Pasta
  • patola
  • Pork
  • porkchop
  • Purple Yam
  • puto
  • Puto Bumbong
  • rice
  • ricecakes
  • salmon
  • sarciado
  • sardines
  • sausage
  • sayote
  • Seafood
  • shrimp
  • sinampalukan
  • SINIGANG
  • siopao
  • sisig
  • sitaw
  • Skewers
  • smelt
  • Snack
  • snapper
  • sotanghon
  • spaghetti
  • Spanish food
  • spinach
  • Steak
  • steak
  • steamed
  • Stewed Vegetables
  • Stir fry
  • suam/suwam/sinuwam
  • Suman
  • Sweet and Spicy
  • Sweet rice
  • sweetandsourmeatballs
  • Sweets
  • tamarind
  • tapsilog
  • teriyaki
  • Thai
  • toast
  • Tofu
  • torta
  • tuna
  • UBE
  • Uncategorized
  • Vegetables
  • vermicelli
  • zucchini

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2025 · Daily Dish Pro on Genesis Framework · WordPress · Log in