Enjoy and satisfy your family’s tummy. This soup is traditionally paired with garlic fried rice. Just perfect to warm the whole family in this rainy season. 

Cooking Notes: The leftover roast beef or any beef is perfect for mami-pares! Just shred the meat or cut it into small cubes.

Serves 5

Beef Pares Lomi

INGREDIENTS:

• 1 kg Beef kalitiran, sliced thinly
• 1 Beef bouillon/broth cube
• 1 lb. Fresh lomi noodles (washed in running water)
• 5 tsp minced garlic
• 1 Onion, chopped
• 1 ½ tsp Ginger, minced
• 2 tbsp Cornstarch + 3 tbsp water
• 3 tbsp Brown sugar
• 2 Star anise
• 1 Egg, beaten
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 6 cup Water
• 3 tbsp Oil
• Salt and pepper to taste
• 1 tsp sesame oil
• Crushed chicharon, garnish
• Boiled egg, sliced
• Spring onions, minced

INSTRUCTIONS:

1. Heat oil in a pan, saute onions, garlic, onion, and ginger until fragrant. Add the beef and cook until browned.
2. In a pot, add water, the sauteed onions, soy sauce, and oyster sauce. Cover the pot and bring it to a boil.
3. Add the star anise, broth cube and sugar. Mix and adjust heat to low. Simmer until the beef becomes very tender, (depending on the size, thickness, or quality of your beef). Adjust with hot water as needed if beef is thick or using beef cubes.
4. Take out the star anise, add the lomi noodles. Season with salt and pepper to taste and continue to cook for about 3-5 minutes. 
5. To finish, add the beaten egg and cornstarch slurry to thicken the soup. When adding the cornstarch-water mixture, do so in a slow stream while stirring.
6. Cook the soup until it reaches the desired thickness. Add the sesame oil and stir well. Turn off heat.
7. Transfer into serving bowls and garnished with crushed chicharon and chopped spring onions, and sliced boiled eggs.
8. Prepare red chili peppers and sliced calamansi upon serving. Enjoy!

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