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Bistek: Filipino Beef Steak
Posted By Connie Veneracion On April 28, 2003 @ 3:16 am In Cook, Wine and Dine,Meat,Recipes | 124 Comments
Steak, of course, is as American as apple pie. I’m not a huge steak fan, although I enjoy an occasional filet mignon (no gravy, I always feel it detracts from the flavor of the steak) with mashed potatoes and buttered vegetables. My kids prefer ostrich meat and lamb chops to steak. It’s my husband who’s a real steak lover. The Filipino version of steak, called beef steak or “bistek”, is a compromise among our preferences. It uses a tender cut of beef (top or bottom round, sirloin or tenderloin), seasoned and has a light sauce so it does not dry up even when it starts to cool (my kids hate dry meat).
Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.
Cooking time (duration): about 50 including marinating time
Number of servings (yield): 3 to 4
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