Easy Ulam Recipes Using Steak Trimmings and Offcuts

Easy Ulam Recipes Using Steak Trimmings and Offcuts

When we think of steak, we usually picture thick, juicy cuts ready for the grill, but what about the trimmings and off-cut? At The Fat Butcher, we believe that every part of the steak has value. Trimmings and off-cuts are flavorful bits ready to be used for the next recipe?

Where Steak Trimmings and Offcuts Come From

Steak trimmings and off-cuts are the smaller or oddly-shaped pieces left over when premium cuts are portioned. These can include bits of marbled meat from a ribeye, edges trimmed from a tomahawk for uniformity, or small chunks around the bone or fat cap. Though they may not look as refined, they’re loaded with flavor, fat, and tenderness, perfect for Filipino home-style cooking.

Why You Should Save Them

  1. Budget-friendly – Offcuts give you the same steak flavor at a lower cost.

  2. Sustainable – Utilizing the whole animal reduces food waste.

  3. Versatile – Perfect for everyday ulam, from stir-fries to stews.

How to Store Steak Trimmings and Offcuts

  • Refrigerate if using within 1–2 days. Place in an airtight container or ziplock bag.

  • Freeze for longer storage. Separate into portions and label with the date.

  • For best flavor, use within 1 month when frozen.

3 Easy Ulam Recipes Using Steak Trimmings

1. Beef Steak (Bistek Tagalog)

A Filipino favorite with soy, calamansi, and onions.

Ingredients:

  • 250g steak trimmings

  • 2 tbsp soy sauce

  • 1 tbsp calamansi juice (or lemon)

  • 1 onion, sliced into rings

  • 2 cloves garlic, minced

  • Pepper, to taste

Instructions:

  1. Marinate the trimmings in soy sauce, calamansi, garlic, and pepper for 30 minutes.

  2. Sear the trimmings in a hot pan until browned. Remove and set aside.

  3. In the same pan, sauté onion rings until soft.

  4. Add the beef back in and simmer with the marinade until slightly reduced.

Pairs perfectly with: Steamed rice and iced tea for a full Pinoy meal.

2. Ginisang Bistek Guisado

A saucier version of bistek with tomato and pantry staples.

Ingredients:

  • 250g steak offcuts

  • 1 medium tomato, chopped

  • 1 small onion, diced

  • 2 cloves garlic

  • 1 tbsp soy sauce

  • 1 tsp sugar

  • 1 cup water

Instructions:

  1. Sauté garlic, onion, and tomato until soft.

  2. Add steak offcuts and cook until browned.

  3. Add soy sauce, sugar, and water. Simmer for 15–20 minutes or until tender and saucy.

Great for: Leftover lunch or dinner with hot rice and fried egg.

3. Beef Fried Rice with Steak Bits

Repurpose your trimmings into a hearty breakfast rice dish.

Ingredients:

  • 1 cup steak trimmings, chopped finely

  • 2 cups leftover rice

  • 2 cloves garlic, minced

  • 1 egg (optional)

  • Soy sauce, salt, pepper to taste

Instructions:

  1. Cook steak bits until browned and crispy. Set aside.

  2. In the same pan, sauté garlic until golden.

  3. Add rice, toss well, then season with soy sauce and pepper.

  4. Add steak bits back in. Optional: scramble an egg in the mix for richness.

Perfect for: Quick breakfast or baon.

Don’t throw away those trimmings, transform them. With creativity and basic ingredients, these flavorful off-cuts can turn into satisfying home-cooked meals. So the next time you're cooking steak, save the trimmings! Use them for your next meal!

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