Bistek (Filipino-Style Beef Steak)

Bistek is the equivalent of “beef steak” in a Filipino’s kitchen. It is comparable to how adobo is prepared, calling also soy sauce, garlic and onions as its ingredients. However, lime juice takes the place of vinegar in a bistek recipe.

Makes 8 Servings

2 lbs sirloin, sliced thin
2/3 cup lime or lemon juice
2/3 cup soy sauce
5 to 6 cloves garlic, minced
2 onions, sliced to rings
2 cups water
salt and pepper
vegetable oil

In a large bowl, marinate beef slices with soy sauce, lemon juice, garlic, and 3/4 of the onions onions, around 30 minutes. Squeeze marinade from beef, onions and garlic. Set marinade aside.

At medium-high, heat oil in a wide pan or skillet. Brown beef slices on both sides. Juice will seep through to pan while frying beef. Spoon out and save with marinade. Set beef aside.

Add more oil to pan as needed. Saute the onions and garlic that were reserved from marinade, until tender and aromatic.

Add in browned beef. Continue to saute for an additional 5-6 minutes. Pour in marinade and juice that was spooned from pan. Add water. Lower heat and cover.

Simmer until beef is fork-tender and sauce is reduced. Season with salt and pepper to taste.
Serve hot and garnish with remainder of onion rings.

TIPS:
1) If you are like my daughter who does not like them raw, add onion rings when beef is tender, then turn off heat and cover pan to allow steam to cook onions.