I don’t know why they call this recipe Bistek. Could it be a Filipino slang for “beef steak”? Maybe. But whatever the reason they call it this way, I don’t really care. It’s one of my family’s favourites and most of the time you find this in a family get together served with plain rice. Pinoys. We like everything with rice, hihihi.
about 500 grams rump steak, sliced thinly (or any beef cut you want, sliced thinly)
lemon or lime juice
1 large potato, boiled for about 15 minutes
1 large onion, sliced into rings
butter for frying the onions
Cut your boiled potato into thin slices and freeze while you make the rest of the recipe. These potatoes are actually optional.
I am sure you are scratching your head why I didn’t put the amount of soy sauce and lemon juice in the ingredients portion. That’s because I just estimate these two. For a half kilo of beef, I probably put 1/4 cup of soy sauce with 1 tablespoon of lemon juice. Now depends on how much sauce you want, then you have to adjust. Remember though, the lemon or lime juice is important so it counters the saltiness of the soy sauce. Anyway, mix the soy sauce and juice, and then pour over the beef. Mix to ensure every slice gets the flavour and leave to marinade for at least 15 minutes.
In a pan, place a bit of butter to fry your onions. We like our onions a bit crunchy still so I just fry them for a few seconds just until they are not raw anymore but if you want them soft instead, then just fry until they become so. Take them out of the pan, lay them down in a serving dish and set aside.
In the same pan, add a bit of oil. Fry your potatoes until they are crispy on both sides, taking care not to burn them. When done, lay these potatoes on top of the cooked onions.
In the same pan again, if necessary, add a little bit of oil. Add the beef, leaving the juices behind but do not throw it away. Stir fry until cooked (it takes only a short time). Take out the beef and lay them on top of the potatoes.
Again on the same pan, pour the marinade and let boil. Pour this over the beef.
Serve on rice.
Enjoy the tenderness of the beef, the crispy potatoes and the crunchy (or soft) onions. Next time, I will post another recipe for another half a kilo of the same beef, which I cooked on the same night I cooked this Bistek.