A delicious Filipino dish combining tender beef pares with flavorful noodle soup and simple fried rice.
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Heat the cooking oil in a large pot over medium heat.
Sauté the garlic, onion, and ginger until fragrant and the onion becomes translucent.
Add the beef cubes and cook until browned on all sides.
Pour in the soy sauce, oyster sauce, and hoisin sauce. Stir to coat the beef evenly.
Add the star anise, cinnamon stick, and brown sugar. Mix well.
Pour in the beef broth or water, ensuring the beef is fully submerged.
Bring the mixture to a boil, then lower the heat and let it simmer for about 1 to 1.5 hours or until the beef is tender. Add more water if necessary.
Season with salt and pepper to taste.
Once the beef is tender and the sauce has thickened, remove from heat and set aside.
Cook the egg noodles according to the package instructions. Drain and set aside.
In a separate pot, bring the beef broth to a boil.
Add the soy sauce, fish sauce, ground black pepper, and salt. Adjust seasoning to taste.
Heat the cooking oil in a large skillet or wok over medium-high heat.
Add the minced garlic and chopped onion, and sauté until fragrant.
Add the cooked rice to the skillet and break up any clumps with a spatula.
Pour in the soy sauce and oyster sauce, stirring to ensure the rice is evenly coated.
Season with salt and pepper to taste.
Continue to stir-fry for a few more minutes until everything is well combined and heated through.
Divide the cooked egg noodles into individual serving bowls.
Ladle the hot beef broth over the noodles.
Top with generous servings of the beef pares.
Garnish with chopped green onions and fried garlic.
Serve with hard-boiled egg halves and lemon or calamansi wedges on the side.
Serve the fried rice on the side or in a separate bowl.
For best results, use day-old rice for the fried rice to prevent it from becoming too mushy.
Adjust the seasoning of the broth and beef pares according to your taste preferences.
Garnish the noodle soup with fresh herbs like cilantro for added flavor.
How do I make Pares Mami with simple fried rice from scratch?
To make Pares Mami with simple fried rice, start by sautéing garlic, onion, and ginger in cooking oil. Add beef cubes and brown them, then mix in soy sauce, oyster sauce, hoisin sauce, star anise, cinnamon, and brown sugar. Pour in beef broth and simmer until the beef is tender. Cook egg noodles separately and prepare fried rice by stir-frying cooked rice with garlic, onion, soy sauce, and oyster sauce. Serve the beef over noodles with broth and fried rice on the side.
What are some dietary substitutions for Pares Mami and fried rice?
For a healthier version of Pares Mami, you can substitute beef brisket with lean cuts like sirloin or use chicken for a lighter option. For the fried rice, consider using cauliflower rice for a low-carb alternative. You can also replace soy sauce with tamari or coconut aminos for a gluten-free option.
How can I store leftover Pares Mami and fried rice?
To store leftover Pares Mami and fried rice, let them cool completely before transferring to airtight containers. The beef pares can be refrigerated for up to 3-4 days, while the fried rice can last for about 3 days. For longer storage, consider freezing the beef and rice separately. Reheat thoroughly before serving.
What can I serve with Pares Mami and fried rice for a complete meal?
Pares Mami pairs well with hard-boiled eggs, which add protein and richness. You can also serve it with lemon or calamansi wedges for a zesty kick. For a complete meal, consider adding a side of pickled vegetables or a fresh salad to balance the flavors.
How long does it take to cook Pares Mami and fried rice?
The cooking time for Pares Mami is approximately 1 to 1.5 hours for the beef to become tender, while the fried rice takes about 10-15 minutes to prepare. Overall, you can expect the entire meal to take around 1.5 to 2 hours from start to finish, depending on your prep time.
