Bistek Tagalog

Technorati Tags: Filipino,Beef,Onions,Garlic,Tagalog,Soy Sauce,Calamondin,Kalamansi

A friend of mine today, Chris, decided to cook Bistek Tagalog. From the looks of it, he did a great job. With his permission, I’m sharing his family recipe with you, the readers.

(Image used with permission)

Bistek Tagalog is a simple dish with only a few ingredients. It that consists of thin slices of beef marinated in soy sauce and calamondin juice. The slices are fried to which the marinade is added and reduced to create a tangy sauce. As a coup de grace, caramelized onion rings are added. In Chris’ version here he adds potatoes.

The calamondin featured in this dish, also known as “kalamansi” or “calamansi”, is a small citrus fruit native to SE Asia commonly used in Philippine cuisine as an ingredient or as a condiment.  Frozen calamondin juice can be found in stores that specialize in Asian foods. The juice of limes or lemons can be used as substitutes.

Ingredients:

• 1 lb. of sirloin steak sliced thin. Other cuts to use are flank and skirt steak.
  • (TIP: To make it easier to make the slices very thin, place the beef in the freezer for at least 30 minutes.)
• 1 medium onion sliced and separated into rings
• 3 cloves minced garlic
• 1/2 cup soy sauce. Chris used Kikkoman brand. If you would like a sweeter soy sauce, use the Swan or Aloha Shoyu brands.
• 3 tablespoons of calamondin juice. Use lemon or lime juice if calamondin juice is unavailable.
• 2 medium potatoes, peeled and cubed
• 1 teaspoon freshly ground black pepper and more for serving.
• 1 – 2 pinches of salt (for wilting the onions)
• 3 tablespoons of neutral oil for frying, such as canola.

Directions:

1. In a large bowl whisk to combine the soy sauce, the calamondin juice and pepper in a large bowl. Taste and adjust the amount of soy sauce, calamondin juice and pepper to your liking.
2. Add the beef slices and coat with the marinade. Cover and refrigerate for at least half an hour. One (1) hour or longer is better. Turn the slices over once half-way through. Avoid marinating the beef for longer than four (4) as you will chemically cook the meat before starting.
3. Remove the slices of beef from the marinade and set aside. Reserve the marinade.
4. In a large skillet or frying pan, heat oil over medium-high heat.
5. Sauté the onion rings until caramelized and wilted. Add a pinch of salt to help them wilt easier. Set aside.
6. Add the beef slices in batches to the pan and fry until browned. Set aside.
7. Sauté the garlic and add the reserved marinade. Bring the garlic and marinade to a boil.
8. Turn down the heat to low to medium-low. Add the beef back to the pan and add the potato. Simmer for 20 minutes.
9. Add the onion and more ground pepper to taste.
10. Serve with steamed white rice.