Bistek Tagalog

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a shallow dish, combine the soy sauce, calamansi juice, minced garlic, and black pepper to create the marinade.

   Ca. 2 min.

   Kokkens note: If calamansi is unavailable, use lime juice as a substitute.

2. 2

   Add the thinly sliced beef sirloin to the marinade, ensuring all pieces are coated.

3. 3

   Cover the dish and refrigerate for at least 15 minutes, or up to 30 minutes for deeper flavor.

   Ca. 15 min.

4. 4

   Heat the vegetable oil in a large skillet or frying pan over medium-high heat.

   Ca. 2 min.

5. 5

   Once the oil is hot, sear the marinated beef in batches without overcrowding the pan.

   Ca. 5 min.

   Kokkens note: Searing in batches ensures the beef browns nicely instead of steaming.

6. 6

   Cook each side for 1-2 minutes until browned, then remove the beef from the pan and set aside.

   Ca. 4 min.

7. 7

   Pour the remaining marinade into the same skillet and bring it to a simmer.

   Ca. 2 min.

8. 8

   Return the seared beef to the skillet with the simmering marinade.

9. 9

   Lower the heat to medium-low, cover, and braise for 10-15 minutes, or until the beef is tender.

   Ca. 10 min.

   Kokkens note: Adjust braising time based on the thickness of your beef slices.

10. 10

    While the beef is braising, in a separate small pan, quickly sauté the onion rings until softened and slightly caramelized, about 3-5 minutes.

    Ca. 3 min.

    Kokkens note: Don't overcook the onions; they should still have a slight bite.

11. 11

    Remove the beef from the heat.

12. 12

    Arrange the braised beef on a serving platter, pour the sauce over it, and top generously with the sautéed onion rings.

    Ca. 1 min.

13. 13

    Serve immediately with steamed white rice.