Beef with Broccoli - Authentic Hong Kong Style

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Authentic Hong Kong Beef with Broccoli Beef with Broccoli is one of the most beloved staples of Cantonese home cooking and restaurant menus worldwide. Unlike heavier versions, the authentic Hong Kong style focuses on perfectly tender beef that melts in your mouth, paired with bright, crisp broccoli florets, all coated in a deep, savory sauce that highlights rather than overwhelms the fresh ingredients. Fast to cook, balanced in flavor, and comforting with every bite, it is the ultimate go-to stir-fry for any meal. ⏱️ Recipe Overview Prep Time: 20 minutes Cook Time: 10 minutes Total Time: Around 30 minutes Yield: 3-4 servings 🛒 Ingredients Beef & Tenderizing Marinade 350 g (12 oz) beef sirloin, flank steak, or tenderloin ½ tsp baking soda 1 tsp light soy sauce 1 tsp Shaoxing rice wine 1 tsp cornstarch 1 tsp cold water 1 tsp neutral oil Vegetables & Aromatics 400 g (14 oz) fresh broccoli, cut into florets 2 cloves garl...
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Bulalo Recipe - Classic Filipino Beef Marrow Soup

Bulalo Recipe (Classic Filipino Beef Marrow Soup)

Bulalo is a famous Filipino soup made with beef shank and bone marrow slowly simmered until tender. The rich, flavorful broth combined with corn, cabbage, and other vegetables makes it a comforting dish perfect for rainy days and family gatherings.

Ingredients:

  • 1.5 kilos beef shank with bone marrow
  • 1 large onion, quartered
  • 1 tablespoon whole peppercorns
  • 2–3 pieces corn on the cob, cut into halves
  • 1 bunch pechay (bok choy)
  • 1/2 small cabbage, quartered
  • 2 medium potatoes, quartered (optional)
  • Fish sauce (patis) to taste
  • Salt to taste
  • Water (about 8–10 cups)

Instructions:

  1. In a large pot, bring water to a boil. Add beef shank and boil for 10 minutes to remove impurities. Drain and rinse.
  2. Refill pot with clean water. Add beef shank, onion, and peppercorns.
  3. Bring to a boil, then lower heat and simmer for 2–3 hours until meat is very tender and marrow is soft.
  4. Add corn and cook for 10–15 minutes.
  5. Add potatoes (if using) and cook until tender.
  6. Season with fish sauce and salt according to taste.
  7. Add cabbage and pechay last. Cook for 2–3 minutes.
  8. Serve hot.

Cooking Tips:

  • Use a pressure cooker to reduce cooking time to about 45 minutes.
  • Skim off excess fat and impurities while simmering for clearer broth.
  • Serve with fish sauce, calamansi, and chili on the side.

Why You'll Love This Recipe

Bulalo is rich, comforting, and deeply flavorful. The tender beef and creamy bone marrow make it one of the most beloved Filipino soup dishes.

Serving Suggestion: Best served hot with steamed rice and dipping sauce made of fish sauce and calamansi.

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