Filipino Beef Steak Recipe

Beef sirloin: Thinly sliced to ensure tenderness and even cooking.

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

Calamansi juice: Provides a tangy and slightly sweet citrus flavor; can be substituted with lemon juice.

Onion: Sliced into rings to add sweetness and texture.

Garlic: Minced to infuse the dish with a robust, aromatic flavor.

Ground black pepper: Adds a hint of spice and enhances the overall flavor.

Cooking oil: Used for sautéing the garlic and browning the beef.

Water: Helps to create a flavorful sauce and tenderize the beef.

When marinating the beef slices, ensure they are evenly coated with the soy sauce, calamansi juice, and ground black pepper. For optimal flavor absorption, use a resealable plastic bag, removing as much air as possible before sealing. This allows the marinade to penetrate the meat more effectively. Additionally, letting the beef marinate overnight in the refrigerator can enhance the depth of flavor.

• beef sirloin - Substitute with pork tenderloin: Pork tenderloin is also tender and can absorb the marinade well, providing a similar texture and flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar salty and umami flavor.

• calamansi juice - Substitute with lime juice: Lime juice has a similar tartness and acidity, making it a good substitute for calamansi juice.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may lack some of the fresh flavor.

• ground black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor, which can still work well in the dish.

• cooking oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used in place of other oils, though it may add a slightly different flavor.

• water - Substitute with beef broth: Beef broth will add more depth and richness to the dish compared to plain water.

• 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 into an airtight container or a resealable plastic bag. Ensure that the container or bag is sealed tightly to maintain freshness.

• Label the container or bag with the date of preparation. This helps in keeping track of the storage time and ensures you consume it while it's still good.

• Store the beef steak in the refrigerator if you plan to consume it within 3-4 days. This keeps the beef tender and flavorful.

• For longer storage, place the beef steak in the freezer. It can be frozen for up to 2-3 months without significant loss of quality.

• When ready to reheat, thaw the beef steak in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the beef steak in a skillet over medium heat until warmed through. You can add a splash of water or soy sauce to keep it moist.

• Alternatively, you can reheat the beef steak in the microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals until hot.

• Serve the reheated beef steak with freshly steamed rice and enjoy!

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of cooking oil or beef broth to prevent sticking.
  3. Place the leftover Filipino beef steak in the skillet.
  4. Stir occasionally and cook until the beef is heated through, about 5-7 minutes.
  5. Add a splash of water or soy sauce if the dish looks dry.

• Microwave Method:

  1. Place the beef steak in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check if the beef is heated through; if not, continue heating in 30-second increments.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover beef steak in an oven-safe dish.
  3. Add a bit of water or beef broth to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Bake for 15-20 minutes, or until the beef is heated through.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the beef steak on a heatproof plate and put it in the steamer.
  3. Steam for about 10 minutes, or until the beef is thoroughly heated.
  4. This method helps retain the dish's moisture and tenderness.

• Skillet: A flat-bottomed pan used for browning and cooking the beef slices.

• Mixing bowl: Used to marinate the beef slices with soy sauce, calamansi juice, and ground black pepper.

• Knife: Essential for slicing the beef sirloin thinly and for mincing the garlic.

• Cutting board: Provides a safe surface for slicing the beef and chopping the garlic.

• Tongs: Useful for turning the beef slices while cooking to ensure even browning.

• Measuring cups: Used to measure out the soy sauce, calamansi juice, and water accurately.

• Wooden spoon: Ideal for stirring the ingredients in the skillet without scratching the surface.

• Serving dish: For presenting the cooked beef steak with onion rings.

• Rice cooker: Convenient for preparing the steamed rice to serve alongside the beef steak.

Marinate in advance: Prepare the beef the night before and let it marinate overnight to save time on the day of cooking.

Pre-slice ingredients: Slice the onions and garlic ahead of time and store them in the fridge.

Use a pressure cooker: If you have a pressure cooker, use it to tenderize the beef faster, cutting down the simmering time.

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

Quick rice: Use a rice cooker or instant rice to speed up the process of making steamed rice.