Ingredients:
1 1/2 pounds beef sirloin or skirt steak
1 1/2 teaspoons baking soda
1/2 cup calamansi juice (fresh or frozen concentrate), or lemon juice
1/4 cup soy sauce (Silver Swan or similar brand)
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 medium (6 to 10-ounce) white or yellow onion, sliced into rings
2 cloves garlic, minced
1/4 cup beef broth or water
Kosher salt, as needed
4 cups steamed rice, for serving
Directions:
Marinate the Beef: Slice the beef sirloin or skirt steak into thin strips. In a bowl, combine the beef, baking soda, calamansi juice (or lemon juice), soy sauce, and black pepper. Mix well to coat the beef and let it marinate for at least 30 minutes to 1 hour. This helps tenderize the meat and infuses it with flavor.
Sear the Beef: After marinating, heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium-high heat. Add the beef in batches to avoid overcrowding the pan. Sear the beef for about 2-3 minutes per side, or until browned and cooked through. Remove the beef from the pan and set it aside.
Sauté the Onions and Garlic: In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced onions and cook for about 5-6 minutes, until they soften and begin to caramelize. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Simmer the Sauce: Return the seared beef to the pan, along with any juices that have accumulated. Add the beef broth (or water) and stir to combine. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together and the sauce to slightly reduce. Taste and adjust with kosher salt if needed.
Serve: Serve the bistek hot, over steamed rice.
Enjoy