Bistek

Method17 steps

1. 1

   Step 1: Slice all the sirloin thinly against the grain. Juice the lemon and mix all its juice with the soy sauce (5 tablespoons) and measured half-teaspoon pepper. Coat all the beef in this mixture, cover and refrigerate.

   Uses 1½ lb beef sirloin, thinly sliced against the grain in step 1 · 5 tablespoons Soy Sauce · Juice from 1 lemon · ½ tsp ground black pepper for marinade

2. 2

   Step 2: Keep the covered beef refrigerated in its marinade for at least one hour, or overnight if preparing ahead.

   Minimum refrigerated beef marinade · 60 minUses All the marinating beef and liquid

3. 3

   Step 3: Peel and slice all three onions into rings, dividing them into two equal portions. Heat the four tablespoons oil in a pan and fry the first half of the onion rings until softened. Keep the remaining half raw for step 9.

   Uses Half of the rings from 3 onions · 4 tbs Olive Oil

4. 4

   Step 4: Lift all the softened onion rings onto a plate for topping. Leave the cooking oil in the pan for the beef.

   Uses All the fried half of the onions · The held pan oil

5. 5

   Step 5: Drain the beef, collecting and retaining all the marinade separately. Keep the drained beef and collected marinade separate for the following cooking stages.

   Uses All the marinated beef and its liquid

6. 6

   Step 6: In the same oily pan, fry the drained beef for about one minute on each side. The browned slices will finish cooking in the sauce.

   Sear each side; repeat after turning · 1 minUses All the drained raw marinated beef · The existing pan oil

7. 7

   Step 7: Lift all the browned beef onto a plate, leaving its cooking oil and browned residue in the pan.

   Uses All the browned beef · The held pan oil and residue

8. 8

   Step 8: Check the pan and add a little of the conditional extra oil only if needed for the next sauté.

   Uses The existing beef pan · A little additional olive oil only if the pan needs it after searing

9. 9

   Step 9: Peel and mince the garlic (3). Add all of it and the held remaining raw half of the onion rings to the prepared pan. Sauté until the onions soften.

   Uses The prepared pan · The remaining half of the onion rings · 3 garlic cloves, peeled and minced now

10. 10

    Step 10: Pour all the collected marinade and the measured cup water (1 cup) into the softened garlic-and-onion pan.

    Uses All the softened sauce aromatics · All the held marinade · 1 cup Water

11. 11

    Step 11: Bring the entire sauce mixture to a full boil before reusing it with the beef.

    Uses All the sauce liquid and aromatics

12. 12

    Step 12: Return all the held browned beef to the fully boiled sauce.

    Uses All the boiled sauce · All the held browned beef

13. 13

    Step 13: Cover and simmer gently until the beef is fully cooked and tender. Add conditional additional water only if the liquid runs low; tenderness depends on the slice thickness and cut.

    Uses The complete beef-and-sauce mixture · Additional water only as needed while simmering

14. 14

    Step 14: Taste the complete cooked beef and sauce. Add finishing salt and additional pepper only as needed.

    Uses All the cooked beef and sauce · A pinch salt only if needed · Additional ground black pepper only to taste

15. 15

    Step 15: Top the seasoned beef with all the held fried onion rings.

    Uses The seasoned cooked bistek · All the cooked onion topping

16. 16

    Step 16: Transfer the completed beef, sauce and onion topping to a serving plate.

    Uses The complete finished bistek

17. 17

    Step 17: Serve the finished bistek hot in five portions with the separately prepared hot rice.

    Uses The finished beef and onions · Hot already cooked rice to serve five, as needed