Hinalang Recipe

Heat oil in a large, heavy-bottomed pot or casserole over medium heat. Sauté onions, garlic, ginger, red pepper, and green onions until lightly browned and fragrant. Season with salt and pepper.

Add chilies and stir. Add beef in one layer. Add 8 cups water and season with salt. Lower heat and simmer until beef is tender, about 2 to 3 hours. Add more water, if necessary. Remove impurities that rise to the surface. Add pechay and cook for 2 minutes.

Serve hot with steamed rice.