Filipino Beef Steak Recipe

Beef sirloin: Thinly sliced for quick cooking and tenderness.

Soy sauce: Adds a salty, umami flavor to the marinade.

Lemon juice: Provides a tangy contrast to the rich beef.

Garlic: Minced to infuse the marinade with aromatic flavor.

Onion: Sliced into rings and sautéed until soft.

Ground black pepper: Adds a hint of spice to the dish.

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

To achieve the most tender beef sirloin, make sure to slice it against the grain. This will help break down the muscle fibers, resulting in a more tender bite. Additionally, when marinating, ensure that each slice is evenly coated with the soy sauce and lemon juice mixture to maximize flavor absorption.

• beef sirloin - Substitute with pork tenderloin: Pork tenderloin is tender and can be sliced thinly, making it a good alternative for beef sirloin in this dish.

• beef sirloin - Substitute with chicken breast: Thinly sliced chicken breast can also work well, though it will have a different flavor profile.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and slightly sweeter alternative to soy sauce.

• lemon juice - Substitute with calamansi juice: Calamansi juice is a traditional Filipino citrus that can provide a more authentic flavor.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can be used if lemon juice is unavailable.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will lack the same intensity.

• garlic - Substitute with shallots: Shallots can provide a milder, slightly sweet garlic flavor.

• onion - Substitute with shallots: Shallots can be used for a milder, sweeter onion flavor.

• onion - Substitute with leeks: Leeks offer a similar texture and a more delicate onion flavor.

• ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• ground black pepper - Substitute with chili flakes: Chili flakes can add heat and a different kind of spice to the dish.

• cooking oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used in place of regular cooking oil.

• cooking oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a good alternative for high-heat cooking.

• Allow the beef steak to cool down to room temperature before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the beef steak and its sauce into an airtight container. Make sure the container is clean and dry to maintain the dish's freshness.
• Label the container with the date of preparation. This helps in keeping track of how long the beef steak has been stored.
• Store the container in the refrigerator if you plan to consume the beef steak within 3 to 4 days. Ensure the temperature is set to 40°F (4°C) or below.
• For longer storage, place the beef steak in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Label the freezer container with the date of freezing. The beef steak can be stored in the freezer for up to 2 to 3 months.
• When ready to reheat, thaw the beef steak in the refrigerator overnight. This ensures even thawing and maintains the dish's quality.
• Reheat the beef steak in a pan over medium heat until it reaches an internal temperature of 165°F (74°C). Add a splash of water or broth if the sauce has thickened too much.
• Alternatively, you can reheat the beef steak in the microwave. Place it in a microwave-safe dish, cover it loosely, and heat on medium power in 1-minute intervals, stirring occasionally, until heated through.
• Serve the reheated beef steak hot with freshly steamed rice or your favorite side dishes.

• Stovetop Method:

  1. Place a non-stick skillet 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 onion rings.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes or until the beef is heated through and the sauce is bubbling.

• Microwave Method:

  1. Transfer the beef steak and onion rings to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the contents halfway through to ensure even heating.
  5. Check if the beef is heated through; if not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the beef steak and onion rings in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes or until the beef is heated through.
  5. Stir halfway through the reheating process to ensure even heating.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming rack.
  2. Place the beef steak and onion rings in a heatproof dish that fits inside the steamer.
  3. Steam for about 10-15 minutes or until the beef is thoroughly heated.
  4. Check occasionally to ensure the beef is not overcooked.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the beef steak and onion rings in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and cook for about 30 minutes.
  4. Remove from the water bath and serve immediately.

• Mixing bowl: A large bowl used to combine the soy sauce, lemon juice, and minced garlic for marinating the beef slices.

• Frying pan: A pan used to heat the cooking oil and fry the marinated beef slices until browned.

• Tongs: A tool used to handle and turn the beef slices while frying to ensure even cooking.

• Knife: A sharp tool used to slice the beef sirloin thinly and to mince the garlic.

• Cutting board: A flat surface used to slice the beef and garlic safely.

• Measuring cups: Tools used to measure out the soy sauce and lemon juice accurately.

• Spatula: A tool used to sauté the onion rings until they become soft.

• Serving plate: A plate used to serve the cooked beef steak with steamed rice.

• Stove: An appliance used to provide the heat source for frying and simmering the beef steak.

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

Use pre-sliced beef: Purchase pre-sliced beef sirloin to skip the slicing step.

Quick-cook onions: Microwave the onion rings for a minute before sautéing to reduce cooking time.

One-pan method: Use the same pan for frying the beef and sautéing the onions to save on cleanup time.

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