A delicious beef steak dish that doesn’t require a lot of ingredients, and with very little preparation, as well.
Bistek Tagalog, a specialty of the Tagalog region, is typically topped with onions and the strips of sirloin beef slowly cooked in soy sauce and vinegar. It is known in the Spanish-speaking world as bistec encebollado or bistec tagalo. It is usually Anglicized in Philippine English as “beefsteak.”
Source: (Excerpt) Wikipedia
- 1 Lb. beef sirloin, thinly sliced
- ¼ C soy sauce, (preferably Filipino brands such as Datu Puti, Silver Swan, Lauriat, or Marca Piña).
- 1 t vinegar (preferably Filipino brand such as Datu Puti or the like)
- 1 piece lemon (or 3 pieces calamansi)
- ½ t ground black pepper
- 3 cloves garlic, crushed
- 1 large yellow onion, sliced into rings
- 3 T cooking oil (I personally use olive oil)
- salt to taste
- Heat the cooking oil in a pan, then add-in the garlic and sauté for a few minutes. Add-in the onion rings until the texture becomes soft.
- Pour-in the soy sauce and cook for another 2 minutes. Drizzle-in one whole lemon. Set aside.
- In a separate pan, fry the beef until color turns brown (Just about 2-3 minutes for each side, for a medium-rare texture). Add freshly ground black pepper to taste.
- Pour-in the soy sauce/onion marinade onto the beef, and bring to a quick simmer.
Serve over rice.