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Filipino Pancit with Beef: A Savory Celebration of Flavor
Pancit is an iconic Filipino dish that brings together a delicious medley of ingredients, representing a perfect harmony of flavors and textures. While there are many variations of pancit, Pancit with Beef is a flavorful twist on this traditional dish, featuring tender strips of beef, savory soy sauce, and vegetables, all tossed with noodles for an unforgettable meal. Whether you’re preparing it for a family gathering, a special occasion, or just because, Filipino Pancit with Beef is sure to satisfy and delight.
Why You’ll Love Filipino Pancit with Beef
- Flavorful and Savory: The combination of beef, vegetables, and noodles with rich soy-based seasoning creates a mouthwatering dish that’s both savory and satisfying.
- Customizable: Pancit is incredibly versatile. While the classic version with beef is already fantastic, you can add extra vegetables, switch up the meat, or adjust the seasoning to suit your personal taste.
- Perfect for Special Occasions: Pancit is traditionally served during celebrations like birthdays, holidays, and other festive gatherings. It symbolizes long life and good fortune, making it a perfect dish for any joyful event.
- Quick and Easy: This recipe is straightforward and doesn’t require too much prep time, making it great for both beginner cooks and experienced chefs alike.
Ingredients
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 8 oz pancit bihon noodles (or rice noodles)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 medium carrot, julienned
- 1/2 cup snow peas or green beans, trimmed
- 1 red bell pepper, thinly sliced
- 1 cup cabbage, thinly shredded
- 3 tablespoons soy sauce (or more to taste)
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce (optional, for added umami flavor)
- 1/2 cup beef broth or water
- 2 tablespoons vegetable oil (for sautéing)
- Salt and pepper to taste
- 2 boiled eggs, sliced (optional garnish)
- Lemon or calamansi wedges (for serving)
- Green onions, chopped (for garnish)
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