Filipino Beef Steak Recipe

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

Soy sauce: Adds a salty and umami flavor to the marinade.

Calamansi juice: Provides a tangy and citrusy taste; can be substituted with lemon juice.

Onion: Sliced into rings to add sweetness and texture to the dish.

Garlic: Minced to infuse the oil with its aromatic flavor.

Ground black pepper: Adds a hint of spice and depth to the marinade.

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

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

When marinating the beef slices, ensure they are evenly coated with the soy sauce, calamansi juice, and ground black pepper. This allows the flavors to penetrate the meat thoroughly. For an even more tender result, consider using a meat mallet to slightly pound the beef sirloin before marinating. This helps break down the muscle fibers, making the beef more succulent when cooked.

• beef sirloin - Substitute with pork tenderloin: Pork tenderloin is tender and can be sliced thinly, making it a good alternative for beef sirloin in this recipe.

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

• calamansi juice - Substitute with lemon juice: Lemon juice provides a similar acidic and citrusy flavor, making it a suitable replacement for calamansi juice.

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

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used to provide a similar garlicky flavor.

• ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice.

• cooking oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used in place of other cooking oils for sautéing and frying.

• water - Substitute with beef broth: Beef broth adds 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 to an airtight container. Ensure the container is clean and dry to maintain the dish's freshness.
• If you plan to consume the beef steak within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.
• For longer storage, place the beef steak in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its storage time.
• When freezing, try to remove as much air as possible from the container or bag to prevent freezer burn. This helps maintain the beef steak's texture and flavor.
• To reheat, thaw the beef steak in the refrigerator overnight if frozen. This gradual thawing process helps retain the dish's quality.
• Reheat the beef steak in a pan over medium heat. Add a splash of water or beef broth to keep the meat moist and prevent it from drying out.
• 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 wrap, and heat in short intervals, stirring occasionally to ensure even heating.
• If the onion rings have become too soft during storage, you can sauté fresh onion rings separately and add them to the reheated beef steak for a fresh, crunchy texture.
• Always check the beef steak for any signs of spoilage before consuming. If it has an off smell, unusual texture, or discoloration, it's best to discard it.

• For a quick and easy method, use the microwave. Place the beef steak in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• To retain the best texture and flavor, reheat on the stovetop. Add a small amount of water or beef broth to a pan over medium heat. Add the beef steak and cover with a lid. Heat for about 5-7 minutes, stirring occasionally, until warmed through.

• For a slightly crispy texture, use the oven. Preheat the oven to 350°F (175°C). Place the beef steak in an oven-safe dish, cover with foil, and bake for 10-15 minutes. Remove the foil for the last 5 minutes to let the edges crisp up.

• If you have an air fryer, preheat it to 350°F (175°C). Place the beef steak in the basket and heat for 3-5 minutes. This method will give a slightly crispy exterior while keeping the inside tender.

• For a more traditional approach, use a steamer. Place the beef steak on a heatproof plate and steam over boiling water for about 5-7 minutes. This method helps retain moisture and keeps the beef tender.

• Knife: For slicing the beef sirloin thinly and chopping the garlic.

• Cutting board: A surface to safely slice the beef and chop the garlic and onions.

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

• Pan: For sautéing the garlic and cooking the beef.

• Spatula: To stir and turn the beef slices while cooking.

• Measuring cups: To measure the soy sauce, calamansi juice, and water accurately.

• Tongs: To handle the beef slices while cooking.

• Stove: To provide the heat source for cooking the beef.

• Serving dish: To plate the cooked beef steak and serve it hot.

• Rice cooker: To prepare the steamed rice that accompanies the beef steak.

Marinate in advance: Prepare the beef and marinade the night before to save time on the day of cooking.

Use pre-sliced beef: Purchase pre-sliced beef sirloin to skip the slicing step.

Prep ingredients ahead: Slice the onion and mince the garlic in advance.

Quick simmer: Use a pressure cooker to tenderize the beef faster.

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

Efficient cleanup: Use a single pan for both sautéing and simmering to reduce dishwashing time.