Yes, today’s featured ulam is yet another yummilicious version of my Bistek Tagalog. We had this last week. Bistek is a regular on the menu rotation here at home. Why not, diba? It’s easy to cook, delicious, and has a few ingredients.
We love it with lots of onions and an overpowering calamansi taste. And I always use lots of calamansi to make that happen. This time what’s different about my bistek is that I used SaintC All Natural Calamansi. It resulted with the same taste as if I used fresh ones.
SaintC is bottled fresh calamansi. What I love about it is that you can store it in the fridge and it lasts for 6 months unlike fresh calamansi that spoils in a couple of weeks. This can be used the same as you do fresh calamansi — pwedeng juice, sawsawan, marinade.
Next version of bistek I’m planning to try is Chicken Bistek. Nakapagluto na ba kayo nun?
OTHER RECIPES YOU MIGHT LOVE…Print
- 600g Sirloin, sliced
- ½ cup soy sauce
- 4 tbsp calamansi juice, I used saintC calamansi concentrate
- ½ cup water
- 5 onions, sliced into rings
- 5 tbsp cooking oil
- pinch of pepper
- patis to taste
- In a large bowl, combine the soy sauce, calamansi juice, and pepper. Mix well.
- Marinate beef sirloin in the mixture for at least 30 minutes.
- In a non-stick pan, heat oil. Sauté onion slices until it’s a little bit caramelized. Set aside.
- In the same pan, fry the sirloin until light brown. Add marinade and water.
- Stir and bring to a boil. Turn heat to low and simmer for 20 minutes or until tender.
- Add onions and wait until it simmers. Turn off heat.
- Serve with steamed rice with a dipping sauce of patis-calamansi with siling labuyo.
♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!
The best tlga Ang steak ,Lalu na pag beef one of my favorite ???
Ilove it po! sarappp! thanks for sharing recipe, very yummilicious po talaga! flavorful po 🤩😋 nkakamiss na kumain nito!😊