Drawing influence from the Hispanic Bistec Encebollado, this Tagalog version consists of tenderised beef marinated in soy sauce, calamansi (lemon), and cooked with onions. It is a dish which makes the most of its ingredients and gets those taste buds dancing!
Ingredients:
- 2 cups jasmine rice
- 500g steak e.g. rib-eye
- 6 garlic cloves, minced
- 75ml calamansi or lemon juice
- 75ml light soy sauce
- 50ml water
- 1 tbsp brown sugar
- 2 white onions, sliced into rings
- Vegetable oil
- 20g unsalted butter
- Black pepper, to taste
Method:
- Thinly slice the steak. Freezing the steak for 30 minutes beforehand can help with this
- Mince the garlic cloves, and slice the onions horizontally to produce rings
- In a bowl, combine the garlic, calamansi juice, soy sauce, water and brown sugar and mix well
- Add the steak and the onions to the bowl, and marinade for at least 20 minutes
- Once ready, take out the onions and fry in a pan on a high heat until they start to char. Remove and set aside
- Add the steak slices to the pan, and cook until they start to char. Remove and set aside
- In the same pan, pour in the rest of the marinade; once it starts to boil, whisk in the unsalted butter until it is fully-incorporated. Take off the heat
- Arrange your steak slices on a serving dish, followed by the onion rings. Spoon over the marinade sauce
About Mark: Mark has been running The Adobros since 2013, serving up his take on the Filipino food he grew up with – but he’s been in the kitchen for a lot longer than that, having learnt how to cook (and eat!) from his mum. He grew up in Hong Kong and Singapore before moving to the UK, but has always maintained his link with his Filipino heritage through food. He now loves to share that heritage with Londoners through The Adobros, the popular southeast London Filipino supper club that has been described as “a dinner with friends you haven’t met yet”
