Filipino Beef Stew

Filipino Beef Stew

SERVES 4
TIME 35 minutes

Ingredients
1/4 cup canola oil
1/4 cup olive oil
1 cup thinly sliced shallots (4 to 6 large)
1 1/2 lbs. top sirloin steak, cut into 3/4-in. chunks
3 large garlic cloves, minced
1 bay leaf
3/4 tsp. freshly ground black pepper
2 tbsp. soy sauce
2 tbsp. coconut vinegar* or 4 tsp. cider vinegar

Directions
1. Pour canola and olive oil into a 12-in. frying pan over medium heat. When hot, add shallots and cook, stirring often, until deep golden, 7 to 8 minutes. With a slotted spoon, transfer shallots to paper towels to drain. Discard all but 2 tbsp. oil from pan.

2. Increase heat to high. Add beef to frying pan; cook until browned on the bottom, 1 to 2 minutes. Stir in garlic and bay leaf and turn meat. When browned on the other side, stir in pepper, soy sauce, and vinegar. Boil until liquid is reduced by half, 1 to 2 minutes. Spoon meat into a bowl and top with shallots.

*Look for coconut vinegar in the Asian food aisle of your grocery store. You can also find it at an Asian market.

PER SERVING 590 Cal., 70% (414 Cal.) from fat; 34 g protein; 46 g fat (12 g sat.); 9.2 g carbo (0.5 g fiber); 610 mg sodium; 114 mg chol.