Bistek

Yes, today’s featured ulam is yet another yummilicious version of my Bistek Tagalog. We had this last week. Bistek is a regular on the menu rotation here at home. Why not, diba? It’s easy to cook, delicious, and has a few ingredients.

We love it with lots of onions and an overpowering calamansi taste. And I always use lots of calamansi to make that happen. This time what’s different about my bistek is that I used SaintC All Natural Calamansi. It resulted with the same taste as if I used fresh ones.

SaintC is bottled fresh calamansi. What I love about it is that you can store it in the fridge and it lasts for 6 months unlike fresh calamansi that spoils in a couple of weeks. This can be used the same as you do fresh calamansi — pwedeng juice, sawsawan, marinade.

Next version of bistek I’m planning to try is Chicken Bistek. Nakapagluto na ba kayo nun?

OTHER RECIPES YOU MIGHT LOVE…

Bistek

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★★★★★

5 from 1 reviews

• Author: Peachy Adarne

Ingredients

Scale 1x2x3x

• 600g Sirloin, sliced
• ½ cup soy sauce
• 4 tbsp calamansi juice, I used saintC calamansi concentrate
• ½ cup water
• 5 onions, sliced into rings
• 5 tbsp cooking oil
• pinch of pepper
• patis to taste

Instructions

1. In a large bowl, combine the soy sauce, calamansi juice, and pepper. Mix well.
2. Marinate beef sirloin in the mixture for at least 30 minutes.
3. In a non-stick pan, heat oil. Sauté onion slices until it’s a little bit caramelized. Set aside.
4. In the same pan, fry the sirloin until light brown. Add marinade and water.
5. Stir and bring to a boil. Turn heat to low and simmer for 20 minutes or until tender.
6. Add onions and wait until it simmers. Turn off heat.
7. Serve with steamed rice with a dipping sauce of patis-calamansi with siling labuyo.

♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!