Tastemade has a delicious and simple recipe for Filipino Bistec(Steak) and Onions that I’ve made many times already. I further simplified the recipe by using the prepackaged beef slices at the Asian supermarket or Hmart that is usually used for Hot Pot. The prep work takes no more than 10 minutes to make. You either marinate overnight before bed to make in the morning for a meal or marinate in the morning to prep it to cook for dinner. It is awesome beach food- it has a somewhat smokey flavor from all the black pepper in the recipe; it’s like having the real deal at the beach.

My recipe was adapted from the one by Tastemade. I just adjusted the proportions by doubling it and added filtered water onto the marinade, rather than adding it during the cooking process like they had done. I’ve tried both ways and it turns out the same.

Here’s the Picture Walk

Ingredients

2 packages of beef slices

1/2 cup water

1/2 cup soy sauce

Juice of one lemon

2 large onions sliced

5-8 cloves garlic minced

Black pepper (to taste- but, we put about 1 tbsp because we love it)

1-3 tsp sugar (to taste- I add it at the end to make it a tad less salty and give it a little touch of sweetness)

3 tbsp oil

Steps

1- Add sliced onions, minced garlic, beef slices, oil, black pepper, lemon juice, soy sauce and water onto a large ziplock bag or bowl to marinate for a few hours or overnight.

2- Heat up 2-3 tbsp oil on pan on medium heat. Dump out all the contents from the ziplock. I didn’t add all the juice from the marinade because based on experience, the beef and onions release juices while it cooks and I didn’t want it to be overly salty.

3- Try to arrange with tongs or chopsticks (my favorite kitchen tool!) the onions to be on the bottom and leave the sliced beef on top of he onions. I prefer my onions to cook down a little first before mixing it in with the beef.

4- After the onions are somewhat wilted, I mix in the beef with the onions to continue to cook with the heat on medium/ medium low until all the onions are soft and translucent.

5- I add in the sugar to taste and use scissors to cut up the long strips of beef to bite size pieces.

6- I served mine the other day with white rice and a blend of spicy broccoli sprouts that my husband sprouted (leftover from my daughter’s Fairy Garden Party), which paired exceptionally well with the fresh lemon in the marinade and added an incredible layer of flavor and texture. Our girls had it with cucumber slices.

What’s your favorite way to marinate your steak? I’ll be doing a post on a Japanese Beef with Onions simmered in Dashi Stock in one of my later posts.

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