It is a rainy day today.... perfect for experimenting in the kitchen! I looked in the freezer and saw a styro-pack of Beef Steak from Tenderlean, 250 grams. I divided the meat into two servings of 125 grams each, which by the way, is the recommended serving size per person.
My first experiment was the Filipino Bistek. I love this dish so much and up to now I could never get it right. But today....... Yehey!!!!! I know how to cook Bistek already!!!!!
125 g. beef steak from Tenderlean, sliced thinly but not as thin as sukiyaki
2 pcs. kalamansi
1 T. Datu Puti soy sauce
dash of black pepper and salt
2 T. oil
1 red onion, sliced into thick rings
1 t. Knorr Seasoning
1/4 C. water
Marinate the beef in kalamansi juice, soy sauce, salt and pepper for 30 minutes in the refrigerator.
Heat a frying pan, add the oil.
Squeeze the marinade from the meat.
Over low heat, fry the beef, turning over a few times. When the liquid from the meat has evaporated, continue frying until beef is darker in color then transfer into a serving dish.
Still over low heat, caramelize the onion. Add the marinade, Knorr seasoning and water. Simmer until the oil rises to the top. Pour over the beef.
Another experiment today was the Breaded Beef Steak. It is actually like the ordinary Breaded pork chop but I used beef instead.
Breaded Beef Steak
125 g. beef steak
juice of 1 kalamansi
salt and pepper
1 egg, beaten
Marinate the beef slices in kalamansi juice, salt, pepper and beaten egg for 30 minutes in the refrigerator.
Roll in breadcrumbs then fry in hot oil.
Serve with ketchup or gravy.