Day 9- Bistek

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TODAY'S RECIPE: Bistek (Beef Steak)
Blog Commentary: I was in the mood for some onions. So I decided to cook a dish that had A LOT of onions, Bistek! Even though we had red meat the day before, I was REALLY craving the onions. :-). I noticed that the recipe below was like the recipe for the marinade for the pork (w/o the vinegar).Without the vinegar, it gave a little bit of a sweeter taste. This recipe was a SUCCESS! The only thing I changed (from the original recipe) was the last couple of steps where I put the onions in with the sauce. It just looked too good to not give them a quick dip. Good stuff. Good stuff! Enjoy! I did.
Reference: http://www.recipezaar.com/Filipino-Beef-Steak-or-Bistek-243835
ORIGINAL RECIPE:	JO'S RECIPE:
BISTEK Ingredients	BISTEK Ingredients
1 lb beef round steak or beef sirloin or beef tenderloin, sliced 1/4-inch thick 8 tablespoons kalamansi juice (native lemon) 1/2 cup dark soy sauce (regular kikkoman's) freshly-ground pepper 2 teaspoons garlic, minced 2 large onions, cut into rings 2 tablespoons cooking oil water	1 lb beef round steak or beef sirloin or beef tenderloin, sliced 1/4-inch thick 8 tablespoons lemon juice 1/2 cup dark soy sauce freshly-ground pepper 2 teaspoons garlic, minced 2 large onions, cut into rings 2 tablespoons cooking oil water
BISTEK Procedures:	BISTEK Procedures:
1. 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. 2. Cut up the beef into about 1/4" strips. Pound it with a meat tenderizer (optional). 3. 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. 4. 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. 5. 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. 6. 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). 7. The leftovers freeze well.	1. In a glass bowl, mix lemon 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. 2. Cut up the beef into about 1/4" strips. 3. 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. 4. 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. 5. 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. 6. Slide the beef slices onto a serving plate. 7. Quickly throw the onion rings in the frying pan. Then arrange on top of the beef slices. Awesome with rice! 7. Leftovers? What leftovers?
VIDEO:
Video Commentary: I finally got to take a pic of the food! It's yummy. Hope you all like. Next: Yema Balls