Tired of your usual adobo? Maybe it’s time to discover a new, easy recipe that could definitely take a place during your dinner time. Heard of bistek? Try one in these simple instructions.
Bistek is a Filipino version of steak. It is not a localized pronunciation for beef steak, but could probably be a variation of the Mexican dish called bistec. Bistec actually means steak in Spanish. Bistek is typically made with onion and strips of sirloin cooked in soy sauce and calamansi juice. Sirloin or tenderloin are tender cut beef that are ideal for use in such dish. Marinating the meat in lemon/soy sauce mixture before frying it just until cooked could enhance the flavour. The tangy taste of this course actually depends on how long it has been marinating in the lemon/soy sauce mixture; four hours of marinating will give out a more tangy Pinoy bistek.
Some people would prefer adding sugar to the recipe. Sugar helps balance the salty and tart taste of sauce. As an additional tip, freeze your meat before slicing. That could allow you to easily cut it into your desired thickness.
Ready to give this recipe a try? You will never fail in this. And oh, finish it off with lightly fried onion rings on top and marinade smothered on it. Tasty!
- kilo beef sirloin (cut into 3 ” strips)
- 2 tablespoons soy sauce
- 2 tablespoons calamansi juice
- 1 teaspoon salt
- 1 teaspoon pepper
- cooking oil
- 1 big red onion (sliced thinly to make rings)
- Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
- In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
- Saute onion rings in oil.
- Serve beef in a platter topped with onion rings.