Bistek (Filipino Style Beef)
November 02, 2020
"Bistec Encebollado is a Spanish dish that can be found in different variations within all former Spanish colonies, such as the Philippines. Calamansi juice is the local citrus juice. This dish can also be made with sirloin steak, flattened thin, as well as boneless pork chops and pork belly."
- Serving Size: 1 (225.2 g)
- Calories 455.4
- Total Fat - 31.6 g
- Saturated Fat - 8.2 g
- Cholesterol - 86.2 mg
- Sodium - 2113.2 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 1.4 g
- Sugars - 5 g
- Protein - 32.4 g
- Calcium - 44.2 mg
- Iron - 5.4 mg
- Vitamin C - 11.2 mg
- Thiamin - 0.1 mg
Freeze 1 pound boneless ribeye steak until the steak is half frozen (about 1 hour). If it is already completely frozen, bring to room temperature (about 3 hours).
While the steak is doing its thing, peel 1 large yellow onion, then cut into 1/2 inch thick rounds. Thinly slice 4 garlic cloves. Place both in a large bowl.
Add 1/2 cup soy sauce, 1/2 cup calamansi juice, 4 bay leaves, and 1/2 teaspoon black pepper to the bowl.
Thinly slice the steak across the grain into 1/8 inch thick slices. Add the steak to the bowl, toss to combine and marinate 30
Minutes at room temperature or up to overnight in the refrigerator.
Transfer the bay leaves and onions, keeping the rounds intact, to a plate. Fit a strainer over a medium bowl. Using tongs, transfer the meat to the strainer. Reserve the marinade.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Add the bay leaves and onions, arranging the onions in a single layer. Cook undisturbed until the bottoms of the onions are deep golden brown (about 1 1/2 to 2 minutes). Flip the onions and cook until the second side is deep golden brown and caramelized (about 1 1/2 to 2 minutes).
Reduce the heat to medium. Add 3 tablespoons of the marinade. Cover and cook, shaking the pan occasionally, until the onions have softened (about 3 to 5 minutes). Transfer to a plate and discard the bay leaves.
Wipe any dark bits from the skillet. Add the remaining 2 tablespoons oil to the pan and heat on high until it begins to smoke. Add the steak and cook, stirring to break up the pieces, until cooked through (about 4 minutes). Transfer to a serving platter.
Add the remaining marinade, along with the strained marinade, to the pan and bring to a boil. Reduce the heat to maintain a simmer and cook until the marinade is thickened slightly (about 6 minutes). Add the onions to rewarm. Arrange the onions on top of the steak and drizzle with the sauce. Serve with rice.
Tips & Variations
No special items needed.