Juicy Filipino Bistek Steak (Print Version)
# Ingredients:
01 -
1/2 cup calamansi juice or lemon juice.
02 -
1 1/2 teaspoons baking soda.
03 -
1 medium onion (yellow or white), sliced into rings.
04 -
2 garlic cloves, finely chopped.
05 -
1 1/2 pounds sirloin or skirt steak, sliced thin.
06 -
4 cups cooked white rice, for serving.
07 -
1/4 cup soy sauce.
08 -
Kosher salt, season to taste.
09 -
1/2 teaspoon fresh ground black pepper.
10 -
2 tablespoons cooking oil.
11 -
1/4 cup water or beef broth.
# Instructions:
01 -
Cut beef into thin, roughly 4-inch pieces. Use a meat hammer to flatten further. Sprinkle baking soda over it, let it rest for 15 minutes, and rinse thoroughly.
02 -
Combine soy sauce, calamansi juice, and pepper in a bowl. Add the beef pieces, stir, and refrigerate for at least 30 minutes.
03 -
Warm oil in a big skillet on medium heat. Cook the onion rings for 2-3 minutes until they soften. Scoop out most, leaving a few in the pan.
04 -
In the same skillet, sauté garlic for a minute. Lay the beef slices inside without piling them. Let them cook for around 10 minutes, flipping once halfway through.
05 -
Add the leftover marinade and broth to the skillet. Bring to a boil and let the flavors blend for 2 minutes. Adjust with salt if needed.
06 -
Lay the beef on a serving plate. Drizzle the sauce over the top and sprinkle the onions you set aside. Serve immediately alongside warm, fluffy rice.
# Notes:
01 -
This Filipino classic, Bistek, combines juicy beef with a zesty soy and citrus punch. A great way to whip up a tasty dinner in no time.
02 -
Store any extra in the fridge for up to a week, or pop it in the freezer for a month. Reheat gently to keep the beef tender.