Beef Lomo

BEEF LOMO
(Recipe of Filipino origin)




Ingredients:

1.5 - 2 lbs of Boneless Beef short ribs
8-10 cloves garlic
1 large yellow onion
2 large tomatoes
3-4 heads of bok choy
Fish Sauce (Patis)
Ground Black Pepper
olive oil

Wash all vegetables thoroughly
Peel, smash and mince garlic. Slice Yellow onion, and cube chop tomatoes. remove bottom core of bok choy and chop length wise. set vegetables aside. Slice beef in small even cuts, and heat olive oil in a wok of small pot.

When olive oil is hot enough, fry garlic first until it becomes fragrant and golden in color. Add onions and fry together until onions become soft but not translucent. Add Sliced beef and 2 table spoons of fish sauce, with black pepper. Add tomatoes and cook over medium low heat.

Cover and stir occasionally for about 10-15 Min's. when When tomatoes have reduced and skin starts to peel. Add more fish sauce if desired, for salty flavor. Lastly place chopped bok choy in beef lomo and mix together. cover with very low heat until the bok choy is soft but not over cooked.

Remove from heat and serve it warm with white rice!






My Review:
This recipe was taught to me by my Grandma Baby, who is an exceptional cook. This recipe is savory and very FULL-PROOF, especially served over a lot of white rice. I love how the vegetables and meat cooks down and creates such a delicious flavor. Its very easy to cook and is even better the next day because all of the flavors really sit and mix together.

Other variations:
You can use boneless chicken or pork instead of beef. If you like more sauce with this recipe, rapidly boil the meat with 1 can of beef broth until reduced and some what thicker. The vegetables already reduce down to create sauce, but some may want more for their rice. You can also add fresh sliced mushrooms to the recipe and let it cook down. Asparagus is another good vegetable to add or use to replace bok choy. Cayenne Pepper is also good to add for spice and color, depending how spicy you like it. I regularly mix black and cayenne pepper in this recipe.