recipe for Filipino style bistek
I'm trying to mimic my mother's recipe but I just can't quite get it right between the proportions for soy sauce, lemon juice, oil and onions. I know I need to be careful and not overcook it or else the meat becomes tough but in American supermarkets, what cut of meat works best for this recipe?
I have fond memories of this for a quick dinner and even for breakfast, my mom would make it with a fried egg and make a slightly drier version, almost like tapa.
Thinly-sliced sirloin is the traditional cut, but I think you get better results with flap meat thinly-sliced across the grain. For a pound of beef, you need little more than the juice of one lemon (or an equivalent amount of calamansi juice for that panlasang Pinoy), 1/4 c. of soy sauce, a couple cloves of minced garlic and ground pepper. Marinate that for about an hour.
When you're ready to cook, get a hot pan with olive oil and brown your steaks. Reserve them on a plate covered in foil. In the same pan, brown your onions. You can sprinkle them with a little sugar to get them to caramelize while maintaining some crunch. Add the marinade to the pan, reduce to the consistency you want and then pour over the steak with the onions.
Thanks so much - I have all the ingredients at home and will be trying this tonight.
My mom seems to have an everlasting bowl of garlic fried rice in the mornings which she would add leftover chicken or pork from last night's adobo or in this case, bistek. My American husband swears that I have an iron stomach as a result of eating like this throughout my childhood!