Like the Filipino dish this bistec is really easy and simple to prepare but yield a very tasty result. Bistec is a Spanish word for steak and it can be used as a name of a dish like our post today. Basing on these two dishes bistec can be defined as a dish made with thinly sliced or tenderized beef cooked with lots of onions, the other ingredients I guess is defined by local ingredients and flavour profile of the place where it is served, for example the Mexican version is usually enjoyed with tortillas, the Cuban version is usually served with black beans and yellow rice, the Filipino version is seasoned with soy sauce and lemon while the Columbian uses cumin.
I love this dish, it packs a lot of flavour, it has a different taste profile compared to Filipino dishes hence it gives a different and unique experience for every Filipino who will be trying it for the first time. Having said that different does not mean it is bad in fact it is easy to like this dish, the cumin gives it a lot of character but it’s not an overpowering spice that can ruin the whole dish.
- 750g beef sirloin or tenderloin, thinly sliced
- 2 tbsp cumin
- 2 medium tomatoes, thinly sliced
- 1 white onion, thinly sliced
- 4 cloves garlic, minced
- ⅓ cup water
- olive oil
- freshly ground black pepper
- Season beef slices with salt and 1 tbsp of cumin.
- Prepare a large heavy pan, heat pan until it smokes then add a small amount of oil just enough to thinly cover the surface. Once oil smokes add the beef probably in batches if your pan is not large enough. Cook for a minute on each side then set it aside, do it with the remaining beef slices. Remove the beef from the pan then set them aside.
- Add more olive oil into the pan then reduce the heat. Sauté the garlic and onions.
- Add the tomatoes then season with salt, pepper and remaining cumin. Add the beef back together with the dripping and the water, bring to a boil then simmer for 5 minutes.
- Remove from heat then serve with rice and sunny side up eggs.