Yes, today’s featured ulam is yet another yummilicious version of my Bistek Tagalog. We had this last week. Bistek is a regular on the menu rotation here at home. Why not, diba? It’s easy to cook, delicious, and has a few ingredients.
We love it with lots of onions and an overpowering calamansi taste. And I always use lots of calamansi to make that happen. This time what’s different about my bistek is that I used SaintC All Natural Calamansi. It resulted with the same taste as if I used fresh ones.
SaintC is bottled fresh calamansi. What I love about it is that you can store it in the fridge and it lasts for 6 months unlike fresh calamansi that spoils in a couple of weeks. This can be used the same as you do fresh calamansi — pwedeng juice, sawsawan, marinade.
Next version of bistek I’m planning to try is Chicken Bistek. Nakapagluto na ba kayo nun?
OTHER RECIPES YOU MIGHT LOVE…
- 600g Sirloin, sliced
- ½ cup soy sauce
- 4 tbsp calamansi juice, I used saintC calamansi concentrate
- ½ cup water
- 5 onions, sliced into rings
- 5 tbsp cooking oil
- pinch of pepper
- patis to taste
- In a large bowl, combine the soy sauce, calamansi juice, and pepper. Mix well.
- Marinate beef sirloin in the mixture for at least 30 minutes.
- In a non-stick pan, heat oil. Sauté onion slices until it’s a little bit caramelized. Set aside.
- In the same pan, fry the sirloin until light brown. Add marinade and water.
- Stir and bring to a boil. Turn heat to low and simmer for 20 minutes or until tender.
- Add onions and wait until it simmers. Turn off heat.
- Serve with steamed rice with a dipping sauce of patis-calamansi with siling labuyo.
If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!