Bistek Tagalog Recipe

Bistek Tagalog is the “Filipino version of the Beef Steak”. It uses tender cut of beef (sirloin or tenderloin). It is comprised of thinly sliced beef cooked in soy sauce and lemon juice and garnished with caramelized onion rings.

Ingredients
1/2 kilo of beef (sirloin or tenderloin), sliced 1/4-inch thick
2 large onions, cut into rings
1 tsp. of minced garlic
2 tbsp. of cooking oil
Marinade:
4 tbsp. of kalamansi juice (native lemon) or 1 lemon
1/4 cup of dark soy sauce
freshly-ground pepper



PROCEDURE

1. Marinate the beef for at least 30 minutes (or overnight)
2. Slice the onions into rings.
3. Heat oil in a pan and saute the onions, remove and set aside.

4. Using the same pan, fry the beef until brown, set aside.
5. Put-in the garlic then saute for a few minutes
6. Add the marinade and allow to simmer until the sauce has reduced.
7. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed
8. Top with the onions before serving


Number of servings (yield): 3 to 4

Fish with Sweet and Sour Sauce

There are many version of this popular chinese dish,
We filipinos have a local version called Escabeche,
serve in almost all occassions and special events.
Aside to its delicious taste,it is also a very healthy dish
since their ingredients have different vegetables which
are very good to the body.

Serving is for 4 to 6 persons.


INGREDIENTS:

1 whole white, firm and fleshy fish 675g to a kilo is ideal
2 tbsp plain flour
1 tablespoon salt
1/4 teaspoon ground pepper
vegetable oil for deep frying
fresh coriander leaves for garnish

Sauce:

1 tbsp sesame oil
1 tbsp light soy sauce
2 tbsp light brown sugar
1 tbsp cornstarch
2-3 tbsp apple cidar vinegar or rice vinegar
1/2 cup basic stock
1 tbsp finely chopped fresh root ginger
25g green pepper, seeded and thinly shredded
25g red pepper, seeded and finely shredded
50g carrot, julienned
50g bamboo shoots, shredded
1 large chopped onion
2-3 spring onions finely shredded

PROCEDURE :

Clean and dry the fish.
Cut both side of the fish diagonally
Rub the whole fish with salt inside and out
Coat the fish with flour from head to tail

Heat the oil and deep-fry the fish on both sides until golden brown
Remove the fish and drain

For the SAUCE :
Stir fry all the vegetables in a preheated pan or wok in 1 minute
Add the ginger,soy sauce, sugar and and rice vinegar, Stir well
Add the stock and bring to boil
Add the cornstarch, stirring well until thickens

Put the fish in a serving platter and pour the sauce.
Serve garnished with fresh coriander leaves.