Bistek Tagalog

Ingredients

• 1 1/2 lbs beef sirloin, sliced paper-thin against the grain
• 1/3 cup soy sauce
• 1/3 cup calamansi juice (or fresh lime or lemon juice)
• 4 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 2 large yellow onions, sliced into thick rings
• 2 tablespoons neutral oil, divided
• 1/2 cup water
• 1 teaspoon sugar
• Cooked white rice, for serving

Before you cook

• Slice the beef into very thin strips against the grain so it will cook quickly and stay tender.
• Peel and slice both onions into thick rings and set them aside.
• Mince the garlic and juice enough calamansi, lime, or lemon to get 1/3 cup juice.
• In a bowl, whisk together the soy sauce, citrus juice, minced garlic, and black pepper to make the marinade.
• Add the sliced beef to the marinade and turn the pieces to coat them evenly.

Steps

1. Let the beef sit in the marinade for at least 30 minutes at room temperature, or up to overnight in the fridge.
2. Lift the beef out of the marinade with tongs and set it on a plate, keeping the marinade in its bowl.
3. Heat 1 tablespoon of oil in a wide skillet over medium-high heat.
4. Add the onion rings and cook, stirring occasionally, until softened and lightly browned, about 6 minutes.
5. Transfer the onions to a separate plate.
6. Add the remaining tablespoon of oil to the same skillet and raise the heat to high.
7. Sear the beef in a single layer, working in batches if needed, for about 1 minute per side until browned on the outside.
8. Remove the seared beef to a plate.
9. Pour the reserved marinade and the water into the same skillet and bring it to a boil.
10. Stir in the sugar and simmer the sauce for 2 minutes to cook off the raw garlic taste.
11. Return the seared beef to the skillet and simmer for 3 to 5 minutes until the beef is tender and the sauce has thickened slightly.
12. Stir the cooked onions back into the skillet and toss everything together for 30 seconds.
13. Spoon the beef, onions, and sauce over bowls of hot white rice to serve.