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Filipino Bistek
Ingredients
- thin top round sirloin cut into square (see video)
- 4-6 cloves of garlic chopped
- ½ yellow onion cut into rings
- ½ yellow onion rough chopped for marinade
- 1 lemon, juiced
- 4 tbsp soy sauce
- garlic powder
- pepper
- 1 tbsp cornstarch
- water
Instructions
- Remove beef from packaging and place in a bowl with water and vinegar for up to 5 minutes.
- Rinse and dry your beef.
- Slice half of an onion into rings and set aside.
- With the remaining onion, rough chop and add to bowl with the beef.
- Chop 4-6 cloves of garlic, add to beef.
- Add juice of 1 lemon, 4 tbsp of soy sauce, garlic powder, and black pepper to the beef.
- Mix beef with marinade and let sit in fridge for at least one hour or overnight.
- In a small bowl, make a cornstarch slurry using 1 tbsp of cornstarch and water. Set aside
- In a large pan or wok, add a high temp oil like avocado or canola and fry the onion rings. Set Aside.
- Add a little more oil to the same pan, and fry the beef. Leave the marinade aside.
- Once the beef is all browned, set aside. Add 1-2 cups of water to your marinade.
- Pour Marinade into the pan with the cornstarch slurry and let thicken.
- Add beef back into thickened marinade and cook for 7-10 minutes till beef is tender and fully cooked. Add the sauteed onion rings.
- Serve over white rice and enjoy 🙂
Video
The Filipino Classics
As a fellow Filipino, I am loving all of the exposure that our culture has been getting lately. I have seen more people on social media trying out different Filipino dishes and even making trips to Little Manila in Queens. Some videos have gone viral of people trying my favorite Filipino Restaurants (Tito Rad’s and Ihawan). I feel quite proud that we are getting some food recognition because way too often people have just assumed we only eat balut and it was kind of annoying. I am doing my best to recreate some of my favorite filipino dishes because I usually just go to my Tita’s and they make me enough food to last a week!
A while ago, I attempted Sinigang na Baboy and while it was fairly good, I screwed up and added way too much seasoning pack and the soup was way too bitter. Insert that tik tok sound – “sometimes it’s good, sometimes it’s sh*t”. Filipino Bistek is one of the classic Filipino dishes that my family makes for the ease, deliciousness, and cost efficiency. I hope to explore more classic Filipino dishes like adobe, menudo, lechon kawali, sisig, and so much more because Filipino food is amazing and I wish more people would experiment with it. For now, we will start with Filipino Bistek
Some Notes About the Filipino Bistek Recipe
Cook your beef to your liking, the longer it marinates, the longer it stews, the more tender it will be. You can also buy a beef that is not thinned out already and buy a large piece and slice it yourself – but in my opinion – work smarter, not harder. Make your rice in a rice cooker while your beef is marinating because this dish cooks fairly quickly and there is nothing worse than having to wait for your rice to cook when everything else is ready. Do not add salt! The soy sauce is salty. Your cholesterol will thank you later!
