Thursday, September 25, 2014

Bistek Filipino

Bistek is a popular beef dish in both Guam and the Philippines.  The dish is cooked similarly in both countries, but the ingredients differ slightly.  In Guam the sauce is made from vinegar and soy sauce and in the Philippines it is made with the juice of calamansi (a citrus fruit similar in flavor to lime or lemon) and soy sauce.   This recipe uses the Filipino style bistek marinated in lime juice as a substitute for calamansi. The marinated sirloin beef is then stir fried with garlic and peppercorns in a lime-sugar-soy sauce gravy.  Sweet red onions are added to the pan to steam cook with the beef and fried potato wedges are served on the side.

Servings: 2
Prep Time: 30 minutes (for marination)
Cooking Time: 40 minutes (20 minutes without potato wedges)


1lb. Sirloin Beef thinly sliced
1/4 Cup Lime Juice
Vegetable Oil
1 Medium Yukon Potato cut into wedges
1 Teaspoon Peppercorns
3 Garlic Cloves crushed
1/4 Cup Low Sodium Soy Sauce
1 Teaspoon Brown Sugar
1 Bay Leaf
1 Medium Red Onion sliced into rings
Cilantro chopped to garnish

Combine the beef and lime juice in a large bowl and set aside to marinate for half-an-hour.

Place the potato wedges in a small pot and add just enough vegetable oil to submerge the potatoes and filling no more than 3/4 of the pot. Place the pot over medium low heat for 10 minutes (the oil should begin to bubble by 10 minutes).   Carefully use a spoon or spatula to make sure the potatoes are not sticking to the bottom of the pan.  Then increase the heat to high to bring the oil to a brisk boil. Cook the potatoes for another 8-10 minutes or until the wedges are golden brown.  Transfer the potatoes to a cookie rack (for best crispness) or a plate lined with paper towels.  Season with salt and set aside.

In a medium bowl whisk the peppercorn, garlic, soy sauce and brown sugar together until well combined and the sugar is dissolved.  Add the bay leaf and set aside.

Place a skillet with 1 tablespoon vegetable oil over high heat.  Place the beef into the skillet to stir fry until brown on all sides (about 1-2 minutes).  Add the remaining lime juice from the marination along with the soy sauce mix into the skillet and stir fry for another 2 minutes.  Layer the onion rings over the beef and cover the skillet to cook for another 4-5 minutes or until the onions are soft.   Remove the skillet from the heat and garnish with chopped cilantro.

Serve the beef with fried potato wedges and a side of steamed jasmine rice.  Enjoy.

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