Bistek Tagalog

Ingredients

Instructions

1. 1

   Slice the beef as thinly as possible against the grain for tenderness. In a bowl, combine the beef sirloin, soy sauce, kalamansi juice, minced garlic, and ground black pepper. Massage well and let it stand for 10 minutes while you slice the onion.

2. 2

   Heat half of the neutral oil in a wide frying pan over medium heat. Add the onion rings and cook for 2 to 3 minutes until just softened but not collapsed. Remove and set aside; keeping them slightly crisp gives the finished dish better texture.

3. 3

   Increase the heat to medium-high and add the remaining oil. Lift the beef out of the marinade, reserving all the marinade in the bowl. Fry the beef in a single layer for 1 to 2 minutes per side until browned at the edges; cook in 2 batches if needed so it sears rather than steams.

4. 4

   Return all the beef to the pan. Pour in the reserved marinade and the water. Bring to a simmer and cook for 3 to 4 minutes, stirring occasionally, until the sauce slightly reduces and the beef is just tender. Do not overcook, or the beef can become tough and the sauce overly salty.

5. 5

   Add the softened onion rings back to the pan and toss for 30 seconds to coat them in the sauce. Serve immediately, spooning the savory-citrusy sauce over the beef and onions.

Nutrition per serving

Notes

• •If kalamansi is unavailable, use 20 ml lemon juice plus 10 ml lime juice for a similar bright flavor.
• •For a beginner-friendly shortcut, ask the butcher to slice the beef thinly; this keeps cooking fast and even.
• •Use a wide pan so the beef browns properly instead of releasing too much liquid.
• •For a low-carb meal, serve with sautéed greens or cauliflower rice instead of steamed rice.

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