As soon as I saw this recipe at Manong Mannurat's blog, I knew my husband would be pleased if I prepared this for him. When he was still working in one of the cement plants in Luzon, his officemates and he would go out for drinking sprees occasionally and this was one of his favorite pulutans.
My mother used to cook this when I was little but did not dare let us, the younger ones even to taste it for fear that because it was cooked rare, we might be catching some bugs that will make us sick.
Well, i had second thoughts myself for fear of Ecoli but my rationale was that if I can cook my steak medium rare, why can't I cook my imbaliktad this way. Well, it worked and I cooked some more the next day.
2 tbsp of olive oil
1 lb of beef tenderloin, thinly chopped
1/4 cup of coarsely chopped shallots
1/8 cup of vinegar
1 tbsp of coarsely chopped chilies (the spicy ones are preferred)
2 tbsps of finely chopped ginger
salt to taste
In a pan, heat oil. Add ginger and saute for about 1 minute. Add shallots and beef and cook for about 2 minutes, enough to brown the beef. Season with vinegar and salt. Turn off oven and add chilies.