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Filipino Beefsteak

Jhuls @ The Not So Creative Cook

How was everyone’s weekend? How is everyone after the Fiesta Friday? The party was really fun, but I am sure we all did miss Angie. With her leaving us on our own, everyone was so hyper! 😀 And I think everyone wanted a take home! Did everyone get it? I mean the take home. I hope you all did. 🙂

After the Fiesta, I think everyone was exhausted. I am, too. Well, I did watch movies. One of them was Tinkerbell and the Pirate Fairy. I so love love Tinkerbell. <3 The second movie was Immortals. Whew! That was really a bloody movie – I think I almost had an heart attack! The movie was shown back in 2011 but I am sure I have not seen it. That time, I was not really into movies about gods and mythology. But what made me watch it was it reminded me of Percy Jackson and The Heroes of Olympus series. 😀

I also did some baking and cooking. 🙂 Of course, I did! Weekend is not complete without me and the kitchen bonding! 😀

Few days back, I bought half kg of beef and wanted to cook something very simple and easy – just plain simplicity! Then I thought of something we called ‘Bistek Tagalog’ or Filipino Beefsteak. I was not sure how it’s marinated and I did not want to check on recipes. I did my own, recalling my Mom’s recipe.

FILIPINO BEEFSTEAK Recipe

Ingredients:

  • 500 g beef, sliced thinly
  • 6 cloves garlic, minced
  • 4 tbsp white vinegar
  • 4 tbsp Calamansi/Lemon juice
  • 4 tbsp Sprite/7-Up
  • 6 tbsp soy sauce
  • 3 tbsp brown sugar
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 onion, sliced into rings
  • 2 tbsp cooking oil

Instructions:

  1. Leaving the last two ingredients (onion and oil), mix everything in a container or in a zip lock bag. Marinate in the fridge overnight.
  2. Heat oil in a pan (with medium heat) and put the beef (without the marinade). Reserve the marinade for later.
  3. Let the beef cook, about 20 minutes. (The beef will produce its own ‘water’, but add little water just in case it dries out.)
  4. When the beef is cooked, add the marinade and let simmer for 5 minutes.
  5. Add the sliced onion rings and turn off the heat.

Notes:

If you want your onions fully cooked, you can sauté them before putting the beef. Remove the onions from the pan after it is cooked and add them later to the cooked beef right before serving.

I’ve never eaten fresh onions and was planning to slice some just for ‘props’ and use them later for scrambled eggs. But with the help of my Mandoline, I got super tiny onion rings and managed to eat them fresh. Gosh! I loved it! 😀

I always serve this with sunny-side up egg, cucumber and what else? RICE! <3

PS: As you can see, the beefsteak is a little dry. After cooking together with the marinade, I removed them from the pan and transferred them to a plate… heated another tbsp of oil in the same pan (with the fire on high) and put back the beef ONLY, stir-fried for another minute or two. I removed them from the pan and added additional fresh onion rings before eating serving them. I just put some sauce/marinade over my rice if I want to. I like it better this way, well, at least during that time. 🙂 Of course, this step is totally optional.

Enjoy and wishing everyone a lovely week ahead! <3

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