Filipino Beefsteak Recipe

This dish is called Bistek in the Philippines, which comes from the Spanish word bistec or “beefsteak.” The recipe calls for first marinating the meat in soy sauce, lime juice and black pepper, and then sautéeing it with garlic and onion, which tenderizes the meat and adds a delicious aroma and flavor. Because Filipinos do not use a knife at the table, Bistek is not served as a large slab of steak but is always thinly sliced. This luscious and quick meal is always a big hit with my friends and family.

Combine the Marinade ingredients in a large mixing bowl. Stir until the sugar is dissolved. Add in the meat, and toss to coat. Marinate the meat in the refrigerator for at least 3 hours or overnight. Reserve the marinade.

Heat a skillet over medium heat and add the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté for 2 minutes. Remove half of the onion and set aside to be used for garnish later. Add the meat and sauté for about 10 minutes. Pour in the reserved marinade and simmer over medium heat for another 10 minutes.

Place the beef on a serving platter and garnish with the reserved onion and pineapple, if using. Serve hot with steamed rice.
Serves 4 to 6 Preparation time: 15 minutes + marinating time Cooking time: 30 minutes
2 lbs (1 kg) beef sirloin or London broil, sliced
2 tablespoons oil
7 cloves garlic, crushed with the side of knife and minced
1 onion, cut into rings
1/2 lb (250 g) peeled, cored and sliced fresh pineapple (from about 1/2 pineapple) or one 20-oz (567-g) can pineapple slices or chunks (optional), for garnish
Marinade
1 tablespoon sugar
1/2 cup (125 ml) freshly squeezed calamansi or lime juice
1/2 cup (125 ml) soy sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper