Filipino Beef Steak – Page 2

Marinate the Beef: In a bowl, combine the thinly sliced beef, soy sauce, calamansi juice, black pepper, and minced garlic. Mix well to ensure the beef is coated. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
Prepare the Onions: While the beef is marinating, slice the onion into rings and set aside.
Cook the Beef: In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Add the marinated beef (reserve the marinade) and sauté for about 5-7 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
Sauté the Onions: In the same skillet, add the onion rings and sauté for about 2-3 minutes until they are slightly translucent and tender. You can add a pinch of salt to help them soften.
Combine: Return the cooked beef to the skillet with the sautéed onions. Pour in the reserved marinade and the oyster sauce (if using). Stir well to combine and let it simmer for an additional 2-3 minutes, allowing the flavors to meld together. Adjust seasoning with salt, if necessary.
Serve: Transfer the beef steak to a serving dish, garnishing with chopped green onions. Serve hot over steamed rice.

Choosing the Beef: Sirloin is a great choice for this recipe due to its tenderness. You can also use flank steak or ribeye, but ensure it’s sliced thinly against the grain for the best texture.
Calamansi Substitute: If calamansi is unavailable, lemon or lime juice works as a suitable substitute, though it will slightly alter the flavor.
Adding Vegetables: For a more colorful dish, consider adding bell peppers or mushrooms along with the onions.
Marinating Time: If you have time, marinate the beef overnight for the best flavor.