Bistek Tagalog Recipe

INGREDIENTS:

• Olive oil
• 250 grams sukiyaki cut beef or 350 grams tenderloin sliced
• 1/2 cm thick
• 2 tablespoons freshly squeezed calamansi juice
• 3 tablespoons soy sauce
• 4 cloves garlic, peeled and bashed up a bit
• Freshly cracked black pepper
• 2 large or 3 medium white onions, sliced

Optional (for a saucier bistek):

• 1/2 – 1 tablespoon freshly squeezed calamansi juice
• 2 tablespoons soy sauce

INGREDIENTS:

1. Marinate your beef in the 2 tablespoons calamansi juice, 3 tablespoons soy sauce, garlic, and lots of freshly cracked black pepper. Make sure the marinade is mixed well and evenly distributed around the beef. Set aside for 30 minutes.
2. Heat a large skillet over high heat. You want all your meat to fit in a single layer. Add a couple of generous glugs of olive oil to the pan.
3. Remove your meat from the marinade. Save the marinade for later.
4. When the oil is hot, add the beef to the pan, spreading so it cooks in a single layer. If you don’t have a pan big enough, cook the beef in batches. Fry quickly just until meat is almost done. Remove from the pan and set aside.
5. There may now be a bit of sauce in the bottom of the pan. Remove this and save for later.
6. Add a couple more generous glugs of olive oil to the pan. When the oil is hot add your onions. Cook the onions, stirring occasionally, until soft and golden. Once the onions have reached this state of lethargy, add the reserved marinade along with the pan sauce you had set aside. If you want more sauce then add the calamansi juice and soy sauce . Let this bubble up rapidly, tossing with the onions, to make sure the marinade cooks completely. Sometimes I like to add another drizzle of
7. olive oil at this point.
8. Add the beef back in the pan, toss a few times, and
9. then remove to a serving platter. Serve
10. with steaming white rice!

Source: 80's Breakfasts