Filipino Beef Steak

Bistek

Bistek or Filipino beef steak is one of my favorite viands as we called in the Philippines. Viands, articles or dishes of food serve with rice. In the Philippines they cut the meat bigger than what I did. I use beef chuck tender roast and slice it thinly in bite size. I prefer to prepare the meat in small cut because it's easy to cook tender unlike the bigger cut sometimes is tough and need to cook longer. Anyway, the preparation of my bistek has a little twist but the flavor and taste of Filipino bistek is still the same. You try, you may like it!

Ingredients

• 2 lb Beef Chuck Tender Roast

• 1 large sliced onion

• 5 cloves of crashed garlic

• 1/2 tsp of ground black pepper

• 1/2 tsp of garlic powder

• 1/2 tsp of onion powder

• 1/3 cup of Dale Steak seasoning

• 4 tbsp of cooking oil

• 1 medium green lime

• 1/4 cup granulated sugar

• 1/4 cup of water

• 1 tsp of corn starch

Preparation

1. Slice the meat into bite size. Put the sliced meat in a bowl add garlic powder, onion powder, ground black pepper, granulated sugar, lime juice and dale steak seasoning, mix them well and marinate at least an hour before cooking. Overnight marinating is better.

2. Heat the skillet and add cooking oil, fry the marinated meat. Don't over fry.

3. Put a side the fried meat. Drain the oil, be sure the oil left in the skillet is enough to sautee the sliced onion and crushed garlic.

4. Sautee the sliced onion and crashed garlic, be sure to cook the onion well before adding the fried meat. Simmer for 5 minutes.

5. Dissolve the 2 tsp of corn starch into 1/4 cup of water then add into meat. Mix well and finally simmer for another 2 minutes.



Bistek with white steamed rice and blanced brocolli and carrots