WICKERMOSS: EATS: Beef Steak / Bistek Tagalog. TheWickeRmoss cooks-'n-tweaks-in-7minutes

Beef Steak / Bistek Tagalog
TheWickeRmoss cooks-'n-tweaks-in-7minutes

Beef Steak aka BISTEK TAGALOG; my take.

Tedious.

aka mabusisi; matrabaho; madaming kung anik anik

actually it matters.

A LOT.

If you want a more tasteful tweak on your beef steak/bistek tagalog recipe,

try my version.

This is a salt-free recipe!

Ingredients:

beef cuts/strips/ or any beef cuts of your choice
1 medium white onion, cut into rings
1 clove of garlic, chopped
soy sauce
tepid water
pepper
canola oil or any other kinds of cooking oil

Cooking Directions:

heat up pan on medium high heat without oil
add your choice of oil
sauté garlic; toast it a bit, release the garlic flavour by putting the slightest bit of pressure
after about 1 minute, add the beef and stir-fry
cook the beef, stirring frequently until it loses most but not all of its raw color (about 2 minutes)
simmer the beef in its own juice for a few minutes
next, separate the beef from the sauce; transfer your sauce into a separate bowl and set aside
using the same frying pan, sauté your onions until transparent and then set aside
glaze the same pan with a small amount of oil; lower the heat and then add in your beef again
pan fry the beef in low heat to avoid overcooking the exterior of the meat
pour in soy sauce then add a cup of tepid water
season with desired amount of pepper to taste
stir, cover and let it simmer for 10 minutes
next, mix in about 10% of the onions we made earlier
OPTIONAL: here is what you can do with the 90% of the remaining onions
mix the sauce and the onions; let it simmer in ultra low heat for about 2 minutes
you got an instant side dish and it's much much better!
you can also do some fried beef steak rice
the rest of the steps are shown in the video here click !

DISCLAIMER:

Be it known that am no professional cheF!

Thanks for reading♡

If you expect a recipe with the exact measurements; sorry to disappoint I may not give you accurate ones. I don't go by the book when it comes to cooking.

My guts and my wooden spoon tell its own story.

They both have a quaint affair 91% of the time but you can expect a satisfying warm plate of climax in the slavery of its aftermath. My take? Make a dish with a heart.