Filipino Bistek Recipes

Steps:

• In a nonreactive bowl (non-metal), mix kalamansi juice, soy sauce, and garlic. Taste it, if it's too sour, add soy sauce; if it's too salty, add more juice. Balance out the flavors. Remember you can also adjust near the end of cooking the beef.
• Cut up the beef into about 1/4" strips. Pound it with a meat tenderizer (optional).
• Season the meat with gound pepper. Add meat to soy sauce mixture and stir to let it soak up the marinade evenly. Let sit in the marinade for at least 30 minutes.
• Heat a (non-reactive) skillet. Add one tablespoon of oil. Stir fry the onion rings until translucent and a tiny bit brown on the edges but still with a bit of a crunch. Remove from skillet and set aside.
• In the same pan, heat one tablespoon of oil. Pan-fry the beef working in batches, remove after browning on both sides. When all the beef has been browned, pour the marinade into the skillet and bring to a slow boil and simmer for a few minutes or until cooked through. Adjust the sauce with more soy sauce or juice, or some water, to suit your taste. After adding soy sauce always let it cook a little.
• Slide the beef slices onto a serving plate, arrange the onion rings on top. Make sure to pour all the rest of the cooking liquid on top (this is great on rice).
• The leftovers freeze well.

Steps:

• Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
• Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
• Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
• Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
• Pour the reserved marinade into the pan with water to deglaze, scraping up the browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
• Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.

Steps:

• Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
• Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
• Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.

Steps:

• 1. Season flank steak pieces on both sides with salt and pepper.
• 2. Heat vegetable oil in large nonstick saucepan on medium-high heat. Add crushed garlic cloves to brown lightly and flavor the oil.
• 3. Add steak pieces to hot pan, layering only when necessary.
• 4. Add soy sauce and water to pan. Bring to a low boil. Lower heat to low and cover with a tight fitting lid. Cook for 30 minutes, flipping over steak pieces halfway.
• 5. Remove lid and spread onion slices evenly over steak pieces (it will look like a lot of onions, but they will shrink and release their water into your sauce). Cover with lid for 10 minutes over medium-low heat.
• 6. Remove lid and gently toss onions and meat in sauce. Onions are done if they become tender, but not wilted. If sauce is too thin for your liking, leave the lid off for about 10 minutes while the steam evaporates and thickens the sauce. Serve steak and onions with sauce over a bed of hot, white rice and enjoy!

Steps:

• Pat the beef dry.
• Marinate beef in soy sauce,1 teaspoon of sugar, lemon juice, fish sauce,garlic, pepper and oil (to lock the moisture in meat) for 30 minutes to an hour.
• Put the pan in high heat, heat oil till smoking hot and stir-fry beef along with the marinade until cooked and tender. This takes about 5 minutes.
• Add the remaining 1 teaspoon of sugar and onion rings, sautee until translucent and slightly caramelized. Serve immediately.

Steps:

• Combine lemon juice, soy sauce, salt and sugar. Pour mixture over beef and marinate for 30 minutes.
• Saute onions in oil until transparent. Transfer to platter.
• Drain beef. Fry in same skillet used to cook onions.
• Pour off excess oil, add marinade and 1/2 cup water. Simmer for 3-4 minutes, scraping off browned bits in skillet. Pour this over meat and onions. Serve with rice.

Steps:

• In a skillet, add water, steak, garlic, lemon juice, soy sauce, pepper, and MSG.
• Bring to a boil and mix well.
• Reduce heat and simmer for about 30 - 45 minutes until the liquid reduces my half.
• Add the vegetables if using and cook until tender.
• Add the cornstarch and water mixture and cook until the liquid thickens to the consistency of a thin gravy.
• Serve with fresh jasmine rice.