Have you tried making Beef Sisig or Pork Sisig before and failed somehow? Original style sisig is kinda tedious I know. But, I’ve got some easy work around recipe that you’re family will ask for, over and over again. Im sure they will, because my family keep on asking for Beef Sisig.
This Beef Sisig recipe is an easy shortcut recipe or a simple homecooked remedy for those who are craving at home. Beef sisig shortcut doesn’t require a lot of ingredients to chop. This is so easy to cook!
1 kilo Beef Sirloin Cut (I ask Sm Butcher to chop it in small pieces for sisig)
3 tbsp soy sauce
1 tbsp Lea & Perrins Worcestershire sauce (Optional)
1 tbsp SM Bonus cooking rice wine (Optional)
1 Large white onion, minced
5 cloves garlic, minced
2 cans Reno liver spread
3 pcs calamansi
4 pcs Siling Haba/Long Chili Pepper, deseeded and minced
1 tbsp Maggi Savor
Salt and pepper
1 cup Lady’s choice mayonnaise
Mama’s Guide Instructions:
Marinate beef with soy sauce, Worcestershire sauce and cooking rice wine for 30 mins.
In a wok, heat 2 tbsp cooking of oil and saute garlic until lightly brown. Add minced onion and cook until translucent.
Using medium heat, add beef and let it cook until it becomes tender and dark brown (about 20 minutes) I do taste test to ensure it is tender enough but not overcook. Add a little bit of salt to taste. Once beef is tender, add 2 cans of liver spread.
Adjust fire to low heat. Add 3 pcs calamansi juice and continue to cook for 5 minutes more. Season with maggi savor and add minced siling haba.
Make a well in the center of beef in the pan, and crack 1 egg. Let it cook for 30 secs, and mix thoroughly to the beef. Turn off heat. Let it cool for 2-3 mins.
Place beef in serving platter and add mayonnaise. Mix it well.
Serve with Siling haba garnish and Maggi savor seasoning.
Mayonnaise should be added after cooking, if you don’t want your mayonnaise to be cooked and turn into oil.)
by Mama’s Guide Recipes