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PREP: 40 Minutes COOK: 15 Minutes

Serves 2-3

Difficulty: Simple
A humble yet undeniably delicious dish that can be easily made with everyday ingredients- Filipino Bistek! The secret lies in the marinade, working its magic to tenderize the steak strips while blending citrus and shoyu for classic Filipino flavors and topped with lightly sautéed onions for an added crunch- making it perfect for spooning over your bowl of steaming white rice.
  • 1lb pack of Maui Nui steak strips
  • 1 small onion, cut into rings
  • 2-3 garlic cloves, finely minced
  • 5 tbsp low sodium shoyu (soy sauce), divided
  • 1/4 cup plus 1 tbsp of calamansi or Meyer lemon juice
  • 1 tbsp cornstarch or potato starch
  • 1 tsp baking soda
  • 1/3 cup water
  • 2 tsp black Pepper
  • Avocado oil (or any neutral oil)
  • *Note: Don't add any salt
Step 1:

Rinse steak strip pieces in cold water and pat them completely dry. Using a kitchen mallet, lightly pound each piece.

Step 2:

In a medium-sized bowl, combine cornstarch, baking soda, 2 tbsp shoyu, 1 tbsp calamansi, or lemon juice. Add steak strips and gently massage meat into the mixture.

Step 3:

Set in fridge and allow to marinate for at least 30 minutes or up to 1 hour. 

Step 4:

In a small bowl combine, 3 tbsp shoyu, 1/4 cup calamansi or lemon juice, minced garlic, black pepper, and water. 

Step 5:

Preheat a large pan over medium-high heat. Once the pan is hot, add enough oil to lightly coat the bottom of the pan.

Step 6:

Add steak strips to the pan in one layer and cook undisturbed for about 2 minutes. Turn each piece over and cook for another 1-2 minutes or until evenly browned- add more oil as necessary.  Then remove from pan and set aside.

Step 7:

Pour sauce into the pan and cook until slightly reduced about 2-3 minutes.

Step 8:

Toss in onions and cook until crisp but still slightly raw, about 1-2 minutes. Then add the meat back into the pan and give a quick stir to combine.

Step 9:

Serve over steamed rice and finish with a squeeze of calamansi or lemon juice. Enjoy!

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