Thursday, November 10, 2011




beef (sukiyaki cut)
1tbsp calamansi
5 tbsp soy sauce
1/2 tsp ground black pepper
1 onion (cut into rings)
salt and pepper


1. Marinate beef in calamansi, soy sauce and salt and pepper for 30 minutes to 1 hour
2. Saute onions until translucent
3. Fry beef and when it is cooked, add the onions as well as the remaining marinade
4. Allow it to simmer for a while (cover it) and serve while hot

I don't know a Filipino who doesn't like the classic "bistek". I especially love it when I can taste the calamansi (or lime) rather than the soy sauce. I also like how sweet the onions become and I can eat the onions alone (paired with rice, though). To be honest, I was quite nervous to try this for the first time but it was quite impressive and I felt so proud. I like it when the sauce is a little thick  and the rice is steaming. 

Here's a funny realization I had this while writing this post. I have never really called this "bistek" but I know that a lot of people do. I get it... BEEF STEAK --> BEESTEAK --> BISTEK because Filipinos are quite lazy like that and we want to shorten everything. Anyway, the funny thing I realized that is bothering me, right now, is the fact that Herbert Bautista is called BISTEK. Why? I was too young when he was famous so I don't know how he got his name, but can someone please tell me? 

Anyway, this is such an easy dish to do. In fact, I haven't cooked beef steak for a while now because I feel that it is not challenging enough! Haha!

No comments:

Related Posts Plugin for WordPress, Blogger...

foodie ingredients

all purpose cream atsuete seeds bacon bagio beans baguio beans balsamic vinegar banana basil bay leaf beef beef brisket beef broth beef tripe beer bell peppers black bean black olives black pepper braised beef brandy bread broccoli brown sugar butter button mushrooms canned tomatoes capers carrots cauliflower cayenne pepper celery cheese cheese slices chicken chicken fillet chicken liver chicken stock chili chili flakes chili powder chilli flakes chives chorizo cilantro clams coconut coconut milk coriander corn cornstarch cottage cheese crab meat cream dory cream of corn crushed pepper cucumber cumin curry powder dry sherry egg yolk eggplant eggs fish fish sauce flour foil fried food gabi garlic ginger glass noodles gravy green bell pepper green chili pepper green onions green peas ground beef ground pork ham hoisin sauce honey honey mustard japanese bread crumbs japanese mayonnaise japanese vinegar kangkong kani kikkoman korean laurel leaves lemon lemon rind lettuce lime juice liquid seasoning liver liver spread malagkit mayonnaise milk mirin mongo beans mozarella cheese mozzarella mushrooms Nando's peri-peri sauce noodles oil olive oil olives onion onions orange marmalade oregano oyster mushrooms oyster sauce paprika parmesan cheese parsley pasta pechay penne pasta pepper pine nuts pineapples pork pork and beans pork chops pork cubes pork liver pork steak potatoes radish raisins red bell pepper red kidney beans rice vinegar saffron salt sardines seafood seaweed wrapper sesame oil sesame seeds shitake mushrooms shrimps siling labuyo sinandomeng sinigang mix sirloin beef sitcharo sour cream soy sauce spaghetti sauce spinach spring onions squid sring rolls star anise stew string beans sugar sweet chili sauce tahong taro leaves thyme tilapia tofu tomato sauce tomatoes tumeric powder tuna vegetables vienna sausage vinegar wasabi paste water young corn