With May being the month my Lola (grandmother) passed away last year, I’ve found myself making a lot of Filipino dishes. We’re now into the beginning of June and I find I’m still cooking a lot of Filipino food. This has totally been done unintentionally. I think it’s perhaps because I really, really miss my grandmother right now. I’ve also been missing her cooking and by me cooking up some of the food that remind me of her, it also brings me back to my roots.
My husband and four year old daughter certainly don’t mind. We had Filipino Bistek for supper tonight and it was a hit.
This is a family recipe that has been tweaked. I didn’t have *calamansi (citrus fruit native to the Philippines – looks like a little lime/lemon). Since I can’t get calamansi where I live, I use regular lemons. It doesn’t taste quite the same as the Bistek in the Philippines, but it does the trick!
- Slice beef into thin strips. Season beef with freshly ground black pepper.
- In a large bowl, mix together the garlic, soy sauce, and lemon juice.
- Marinate meat in soy/garlic/lemon juice mixture. Overnight is best, but if you’re short on time, at least 30 minutes.
- In a skillet, heat cooking oil (enough to cover the bottom of the skillet) and stir fry the onion ‘rings’ until slightly soft and slightly golden. Make sure not to overcook them. Remove from skillet and set aside.
- Using the same skillet you cooked the onions in, pan fry the strips of beef. It’s best to cook in small batches.
- Once all the meat has been cooked, return to skillet. Let cook for a few minutes in the sauce. If you need to add more soy or lemon juice, add according to your taste. I don’t like my Bistek too salty and prefer it on the sour/lemony side.
- Place beef slices on a serving plate with onion rings arranged on top of meat.
- Pour remaining sauce over Bistek and serve with rice (and whatever vegetables you’d like on the side). In true Filipino style, spoon sauce over rice and eat!