Filipino Bistek, the very popular meat dish, next to adobo is very simple to cook. The key is in the cut of the meat. Usually, to make Filipino Bistek, sirloin steak is the meat of choice. However, my mom once told me that I can also use thinly sliced meat from chuck roast. She told me to cut the meat across the grain.

This dish is great with steamed rice, french fries, garlic rice or served over a bed of salad, just like in the picture.

Ingredients:

• 1 lb. thinly sliced sirloin steak or chuck roast
• 1 large red onion, thinly sliced
• 1 bulb of garlic, peeled & chopped
• 1/4 c. soy sauce
• 1/3 c. juice of lemon
• olive oil
• chopped scallions or parsley
• salt & pepper

Caramelize the thinly sliced onions in a pan with olive oil. Set aside. Brown the chopped garlic. Set aside. Cook the steak in olive oil, possibly, 4 minutes on each side with medium low heat. Set aside. Cook the soy sauce & lemon juice for 2 minutes in slow heat. Put the steak back in pan. Cover & cook for 5 minutes. Next, put in the garlic & onions. Mix the ingredients carefully in the pan. Season with black pepper and salt, if the sauce is too tangy. Serve on a plate or over salad & sprinkle chopped scallions or parsley on top of meat. Enjoy! :-)




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