Binagis na Baka - Bagis - The Quirino Kitchen

Binagis na Baka - Bagis

Binagis na Baka, also known as Bagis to most Filipinos, is an appetizer dish that can transform to a main course easily. My version is a sauteed dish of ground beef cooked with shallots, garlic and scallions. The flavors from tart calamansi, the Filipino lime, a splash of soy sauce, fiery siling labuyo (bird's eye chilies) and seasonings complete this entree. Serve with steamed rice for a main dish, or on its own as a starter to the meal. This is a recipe by Elizabeth Ann Quirino for The Quirino Kitchen.

Cook Time25

Total Time25

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Binagis na Baka

Servings: people

Calories: 590kcal

Author: Elizabeth Ann Quirino - The Quirino Kitchen

Equipment

1 Large skillet or Wok: 12 to 14 inches diameter
1 chopping board
1 mixing bowl, medium to large size, for prep

Ingredients

1 pound ground beef
1/2 and 2 Tablespoons cup + calamansi juice, fresh or frozen; or use Meyer Lemons
2 Tablespoons vegetable oil
2 whole large shallots, sliced; Divided, leave some sliced for garnish
4 cloves garlic, minced
2 stalks scallions, sliced; Divided, use whites for saute, greens for garnish
3 to 4 whole siling labuyo (bird's eye chilies), sliced; add more for garnish, if desired
1 Tablespoon soy sauce; like Silver Swan or any Filipino brand
1/2 cup beef broth
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper

For garnish:

1 whole Calamansi or lemon slices
1 whole chopped red bell peppers

For serving: (main course)

steamed rice

Instructions

To prepare ground beef:

In a non-reactive mixing bowl, combine the ground beef and 2 Tablespoons calamansi (or lemon) juice. Let the mixture marinate and sit for 10 to 15 minutes and set aside.

To cook the Bagis:

In a large skillet or wok, over medium-high heat, add the oil.
When oil is hot enough, after about 2 minutes, saute the shallots, garlic and scallions till fragrant and onions are transparent, about 2 minutes.
To the skillet, add the marinated ground beef.
Stir around for flavors to blend.
Pour the remaining 1/2 cup of calamansi juice, soy sauce and beef broth to the meat mixture.
Mix well. Continue cooking uncovered, till meat turns from pink to brown, about 12 minutes. The liquid would have reduced when the meat is fully cooked.
Beef should be cooked well done.
Season with the sliced chilies, red pepper flakes, salt and black pepper.
Do not stir.
Hold the skillet's handle and shake it around so the meat and ingredients blend. Cook for about 5 minutes more for the spicy ingredients to set in.
Plate on a serving platter. Garnish with slices of calamansi, chilies, red peppers and scallion greens. Serve warm with rice, if a main course.

Cook's commnts:

You can substitute ground pork or ground chicken for this dish, if desired. I have tried it and the results are just as delicious.
This recipe can also be cooked in the Instant Pot multicooker. I have published a recipe version in my cookbook "Instant Filipino Recipes: My Mother's Traditional Philippine Food In a Multicooker Pot" (see appetizers) sold on Amazon and most online bookstores.
Calamansi: The strong, citrus flavor and aroma of calamansi is the profile of this dish. For more about calamansi, click here.
To store: Keep leftovers in the refrigerator in covered containers. They will last 5 to 7 days refrigerated. Or it can be stored in the freezer for up to 1 month. However, the longer you keep spicy Binagis, the stronger the spice level will be when you thaw and reheat.
Tip: To minimize the spicy notes when keeping leftovers, remove the chopped chilies from the meat and store the Binagis accordingly.
Warning: When slicing and handling siling labuyo (bird's eye chilies), be careful not to touch your eyes, face or skin. The spicy chilies may cause a burning sensation. Wash hands immediately after slicing the chilies and mixing it in the beef.

Nutrition