Bistek tagalog (lemon-soy beef steak with onion rings)

A Filipino home classic inspired by the Spanish bistec (beefsteak): thin beef slices in a calamansi-soy sauce, with soft but still intact onion rings.

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Method

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1. Flatten the meat slices thin with a meat mallet.
2. Mix the soy sauce, calamansi (or lemon) juice, garlic and pepper, add the meat, cover and refrigerate for at least 1 hour. ⏱ Timer: 1 h
3. In a pan, fry the onion rings over high heat in 1 tbsp oil for 2-3 minutes, until slightly softened but still holding their shape; remove. ⏱ Timer: 2 min
4. Remove the meat from the marinade (reserve the marinade), and fry in the remaining oil over high heat, in batches, 1 minute per side. ⏱ Timer: 1 min
5. Return all the meat, pour in the marinade, water and sugar, bring to the boil, and simmer covered over low heat for 10-15 minutes, until the meat is tender and the sauce has thickened slightly. ⏱ Timer: 10 min
6. Top with the onion rings, heat through together for 1-2 minutes, and serve with rice. ⏱ Timer: 1 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Calamansi is a small, sour Filipino citrus; its frozen juice is sold at Asian grocers.
• The meat should be very thin, so it turns tender with even a short braise.
• Don't overcook the onion; the crisp-tender rings define the dish.

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• Phở bò (Vietnamese beef noodle soup)
• Bún bò Nam Bộ (beef rice noodle salad with fried shallots)

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