Filipino Beef Steak Recipe

Beef sirloin: Thinly sliced to ensure quick and even cooking.

Onions: Sliced into rings to add sweetness and texture to the dish.

Soy sauce: Provides a salty, umami flavor that is essential to the marinade.

Lemon juice: Adds a tangy brightness to balance the richness of the beef.

Ground black pepper: Adds a mild heat and depth of flavor.

Cooking oil: Used for frying the beef and sautéing the onions.

Water: Helps to create a flavorful sauce for simmering the beef.

To achieve the most tender beef sirloin, make sure to slice it against the grain. This technique helps break down the muscle fibers, resulting in a more tender bite. Additionally, allowing the beef to marinate for at least an hour ensures that the flavors from the soy sauce and lemon juice penetrate deeply, enhancing the overall taste of the dish. When frying the beef, avoid overcrowding the pan to ensure even browning.

• beef sirloin - Substitute with pork tenderloin: Pork tenderloin is tender and flavorful, making it a good alternative to beef sirloin.

• beef sirloin - Substitute with chicken breast: Chicken breast is a lean protein that can be thinly sliced and used in place of beef.

• onions - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions for a subtler taste.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free alternative that provides a slightly sweeter taste.

• lemon juice - Substitute with calamansi juice: Calamansi juice is a traditional Filipino citrus that offers a similar tangy flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a comparable acidity and citrus flavor to lemon juice.

• ground black pepper - Substitute with white pepper: White pepper has a milder taste and can be used as an alternative to black pepper.

• cooking oil - Substitute with olive oil: Olive oil is a healthier option that can be used for cooking.

• cooking oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is suitable for high-heat cooking.

• water - Substitute with beef broth: Beef broth adds extra depth and richness to the dish.

• water - Substitute with chicken broth: Chicken broth can be used to add more flavor compared to plain water.

• Allow the beef steak to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled beef steak and onion rings into an airtight container. If possible, use a container with separate compartments to keep the onions from getting too soft.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. Make sure the container is sealed tightly to maintain freshness.
• For longer storage, place the beef steak in a freezer-safe container or heavy-duty freezer bags. Label the container or bag with the date to keep track of its freshness.
• When freezing, try to lay the beef slices flat in the container or bag to ensure even freezing and easier thawing later.
• To reheat, thaw the beef steak in the refrigerator overnight if frozen. This slow thawing process helps maintain the texture and flavor of the dish.
• Reheat the beef steak in a pan over medium heat until warmed through. You can add a splash of water or soy sauce to keep the dish moist.
• Alternatively, you can reheat the beef steak in the microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals until hot.
• Serve the reheated beef steak with freshly steamed rice to enjoy a meal that tastes just as good as when it was first cooked.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a small amount of cooking oil to the pan.
  3. Once the oil is hot, add the leftover beef steak and onions.
  4. Stir occasionally to ensure even heating.
  5. Add a splash of water or beef broth to keep the meat moist.
  6. Heat until the beef is warmed through, approximately 5-7 minutes.

• Microwave Method:

  1. Place the beef steak and onions in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the contents halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 1-2 minutes if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the beef steak and onions in an oven-safe dish.
  3. Add a small amount of water or beef broth to the dish to keep the meat moist.
  4. Cover the dish with aluminum foil.
  5. Heat in the oven for 15-20 minutes, or until the beef is warmed through.
  6. Stir halfway through the heating process to ensure even warming.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the beef steak and onions in a heatproof dish that fits in the steamer.
  3. Steam over boiling water for about 10 minutes.
  4. Check to ensure the beef is heated through and serve immediately.

• Knife: For slicing the beef sirloin thinly and cutting the onions into rings.

• Cutting board: A surface to safely cut and prepare the beef and onions.

• Mixing bowl: To marinate the beef slices with soy sauce, lemon juice, and ground black pepper.

• Measuring cups: For accurately measuring the soy sauce, lemon juice, and water.

• Measuring spoons: For measuring the ground black pepper.

• Frying pan: To fry the marinated beef slices and sauté the onion rings.

• Spatula: For stirring and flipping the beef slices and onions while cooking.

• Tongs: To handle the beef slices while frying and transferring them in and out of the pan.

• Stove: To provide the heat source for cooking the beef and onions.

• Serving plate: To serve the finished Filipino beef steak with steamed rice.

Marinate in advance: Prepare the beef marinade the night before to save time on the day of cooking.

Pre-slice onions: Slice the onions ahead of time and store them in an airtight container.

Use a timer: Set a timer for each step to ensure you don't overcook or undercook any part of the recipe.

Batch cook: Double the recipe and freeze half for a quick meal later.

Prep ingredients: Measure out all ingredients before starting to cook to streamline the process.