Tuesday's Cupful: Filipino Bistek

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Holidays!

Post originally from February 14, 2011
Simple saute that satisfies


Simplicity is what makes this dish yummy and delicious. The tangy flavors of vinegar and sweet sautéed onion enhance the flavors of thinly sliced grilled beef. Not much goes into preparing this Filipino favorite but expect a lot of taste in every serving of Bistek. Here is our recipe:

What you will need:

1 wooden spoon
1 medium-sized bowl
1 fry pan or cast-iron skillet
3 tablespoons cooking oil
1 serving plate
1lb thinly cut beef steak
1 large onion, cut into rings
2 garlic cloves, minced
¼ cup coconut sap vinegar (Sukang Tuba Vinegar) or regular cider vinegar
¼ cup dark soy sauce
4 teaspoons kalamansi juice or lime juice
Pinch of black pepper

Cooking and Preparation:

Combine all ingredients in bowl. Mix well and let ingredients marinade for 30 minutes. Heat fry pan on medium-high heat. Pour in cooking oil. Sautee onion rings in hot oil until almost translucent. Remove cooked onion rings from heat and set aside. Next, add marinated steak to hot pan and grill for 8 to 10 minutes on both sides until nicely browned. Remove cooked steak and set on serving plate. Add marinade liquid to pan and reduce while deglazing the bottom of the pan. Pour reduced sauce on steak and arrange onion rings on top of the beef. Serve immediately with steamed rice.