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<\/p>\n\u201cBistek Tagalog\u201d as they call this dish in Filipino. I was not sure why it was called “bistek” for a long time. I assumed it was because the word sounds like “beef steak” and to say it quick it became \u201cbistek\u201d. With my curiosity, I consulted Mr. Google. Bistek or bistec is a Spanish loan word derived from the English word \u201cbeef steak\u201d. So there it is.<\/p>\n
Bistek Tagalog is a simple dish that requires a few ingredients to make. For people who are just learning to cook, this recipe is an easy recipe that can be served to your family and friends. You can choose to marinade the meat for 1 hour or overnight, depending on how much time you want to spend. I want to share a secret, the longer time that the meat marinades, the better flavor you get.<\/p>\n
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Sirloin cut is my choice of meat to make this recipe. Sirloin is also best used when braising, where you pan seared to brown the meat in high temperature and simmer it with spices and liquid seasoning to enhance the dish\u2019s overall flavor.<\/p>\n
Cooking Time:<\/strong><\/em> 40 minutes<\/p>\n Serves:<\/strong> <\/em>5 people<\/p>\n <\/p>\n Ingredients:<\/strong><\/p>\n \u00a0 \u00a0 \u00a0Marinade<\/strong><\/em><\/p>\n 1 \u00bd lbs. beef sirloin \u2013 thinly sliced<\/p>\n 5 tbsp. dark soy sauce<\/p>\n 6 cloves garlic \u2013 minced<\/p>\n \u00bd tsp. salt<\/p>\n 1 \u00bd tsp. ground black pepper<\/p>\n <\/p>\n \u00a0 \u00a0Cooking Day<\/strong><\/em><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 1 whole red onion- cut into rings<\/p>\n 1 whole lemon (large) or 4 pieces calamansi (Philippine Lime) – juiced<\/p>\n 1 tsp. corn starch- dissolved in \u00bc cup water<\/p>\n 1 tsp. sugar<\/p>\n 1 cup water<\/p>\n 4 tbsp. cooking oil<\/p>\n 2 stalks spring onions for garnish (optional) \u2013 chopped<\/p>\n <\/p>\n Instructions:<\/strong><\/p>\n \u00a0 \u00a0 \u00a0 To Marinade<\/strong><\/em><\/p>\n 1. Slice the meat thinly (about \u00bc of an inch thick).<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 2. Juice 1 whole lemon. Set aside.<\/p>\n 3. In a large bowl, marinade the beef in soy sauce, lemon juice and ground black pepper. Mix and marinate the meat for 1 hour.<\/p>\n \n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n \nNote:<\/strong> <\/em>For best results, marinate the meat overnight.<\/p>\n \u00a0 \u00a0 \u00a0 Cooking Time<\/strong><\/em><\/p>\n 1. Heat the cooking oil in a pan in medium high heat. Fry up half of the onions until the texture becomes soft. Set aside.<\/p>\n 2. Drain and squeeze out the liquid from the meat . Set it aside. Pan fry the meat for 1 minute each side. Remove the meat from the pan and set aside.<\/p>\n Note:<\/strong> <\/em>You may add cooking oil for frying the meat.<\/p>\n 3. Sautee the minced garlic and add the remaining onions.<\/p>\n 4. Add the meat and the liquid from the marinade. Boil for 15 minutes in medium high heat.<\/p>\n 5. Pour in 1 cup of water. Let it boil and simmer for another 20 minutes. Add sugar and stir.<\/p>\n Note:<\/strong> <\/em>You may add more salt and ground black pepper to your desire.<\/p>\n 6. Add the dissolved cornstarch in water. Stir until the sauce thickens. Top with pan fried onions.<\/p>\n 7. Garnish with chopped spring onions. Serve hot and enjoy!<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" \u201cBistek Tagalog\u201d as they call this dish in Filipino. I was not sure why it was called “bistek” for a long time. I assumed it was because the word sounds like “beef steak” and to say it quick it became Read more…<\/a><\/p>\n","protected":false},"author":2,"featured_media":254,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-60","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-recipes","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/posts\/60","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/comments?post=60"}],"version-history":[{"count":5,"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/posts\/60\/revisions"}],"predecessor-version":[{"id":567,"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/posts\/60\/revisions\/567"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/media\/254"}],"wp:attachment":[{"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/media?parent=60"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/categories?post=60"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kattypem.com\/ramens-recipes\/wp-json\/wp\/v2\/tags?post=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/kattypem.com\/ramens-recipes\/wp-content\/uploads\/sites\/5\/2021\/05\/IMG_3130-scaled-300x200.jpg\")
\nPrep Time:<\/strong><\/em> 10 minutes<\/p>\n![\"\"](\"https:\/\/kattypem.com\/ramens-recipes\/wp-content\/uploads\/sites\/5\/2021\/05\/IMG_3145-scaled-300x200.jpg\")
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