Bistek Tagalog basically are pan fried thinly sliced beef cuts served on a soy sauce calamansi gravy with cooked and/or raw onion rings.
- 1 kg chuck steak, thinly sliced
- 1/2 cup Philippine soy sauce
- 3 lemons
- 1/2 cup beef stock
- 1/4 cup water
- 1 tsp cornstarch
- 2 large onions, sliced into rings
- 4 cloves garlic, minced
- freshly ground black pepper
- Tenderize beef with a meat mallet or a back of a cleaver, place beef in sealable containers then marinate in juice of 2 lemons, pepper and salt. Marinate for at least 24 hr.
- Drain beef in a colander and set aside, before frying make sure it’s in room temperature and thoroughly drained.
- In a pan, heat oil and pan fry marinated beef in very high heat for 2 minutes on each side, do not overcook otherwise it will be hard.
- Remove beef from pan then set aside, now using the same pan sauté onions do not overcook.
- Mix together cornstarch, water, beef stock and soy sauce. Once free of lumps pour mixture in the pan bring to a boil. Add water if you find it salty.
- Once the sauce boils add remaining lemon juice (adjust to the sourness you want) and pan fried beef simmer covered for 2 minutes, season with salt and freshly ground pepper then turn off the heat. Place in serving platters then serve.