Bistek Pinoy (Pinoy Stir-Fried Beef And Onions) Recipe

INGREDIENTS:

For the marinade:

• ½ cup (125 ml) soy sauce
• ½ cup (125 ml) water
• 1-2 tbsp (30ml) minced garlic (according to taste; I used 2 tbsp)
• 1 tsp (5ml) freshly ground pepper
• 4 calamansi, or 2 limes or 1 lemon (in order of preference, depending on availability)
• 1 tsp (5 ml) sesame oil
• 1 tbsp (15 ml) vegetable oil
• 1 tsp (5 ml) agave nectar or 1 tbsp (15ml) brown sugar
• 1-2 tsps (5-10 ml) Gochugaru/Korean Hot Pepper Flakes (optional)

Cooking proper:

• 1 large white onion, sliced
• 1 kg (2.2 lbs) thinly sliced beef
• 2 tbsp (45 ml) vegetable oil (you can use less, like I did; see below)
• 1 calamansi, or 1 lime or 1 lemon (in order of preference, depending on availability)

INSTRUCTIONS:

1. Mix thoroughly all marinade ingredients in a large bowl.
2. Add the beef, making sure that the marinade coats every piece.
3. Set aside for 2 hours, then drain the beef (save the marinade that remains for later).
4. Fry the onions in a wok until they are about to go soft, ensuring that it does not become soggy.
5. Drain and set aside for later.
6. Fry the beef in batches in the same wok where you fried the onions. You may use small amounts of vegetable oil when frying (maximum of 2 tbsp) but this is optional.
7. As each batch of beef is browned, drain and set aside in a separate bowl. Ensure that you also drain the wok of the juices between each batch (drain this into the same bowl with the left-over marinade).
8. When you’ve fried all of the beef, pour the marinade (and any leftover juices) into the same wok you fried the beef and bring this to a boil.
9. When it boils, add the meat back in, cover and lower the heat. Simmer for 15 minutes, then remove from heat.
10. Squeeze the last calamansi, lime or lemon onto the meat.
11. Put the onions you fried earlier on top.
12. Serve with rice or in a wrap.

Source: Adobo Flavour Shop

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