Filipino Bistek My Way- For Haters of Well done Steak- Serve 2 Generously

This was one of the dishes often on my family’s rotation. It was not really something I craved for because the steak was always tough, dry and rubbery. I believe this was for two reasons- Firstly, the cut of meat and the way it was cooked. From what I gather it is, as my family makes it, traditionally cooked like a stir fry- quick and on a high heat.

To their credit I can understand why my family did it in this way- certain people liked their meat cooked all the way through, and the need to be economical when feeding a large crowd such as of family. Of course, that does not mean I had to personally enjoy it; especially since moving out.  My version swaps out the cheaper cuts of beef called ‘frying steaks’ in the supermarkets, and rump, that my family use,  for sirloin or flat iron steaks. Doing so means, that I can’t afford to have it every week, but it does means it goes from meh to something I really love. The sauce itself, I have not played around with too much, because I think it’s already how I like it lol.

Ingredients

This cleaver was such a good investment it's from the Ching He Heung range. I've had it for about 7 years. It's what I use to cut, and tenderise meat e.g bash the pieces of meat using one flat side of cleaver or hammering away with a mallet. Placing a piece of baking paper of cling film in between to avoid an splatter 

2 x 225g raw Sirlon Steaks- tenderised thin with a mallet or cleaver, and cut into strips against the grain (i.e. whatever way the grains of the meat goes, you need to cut into strips in the other direction). The steak must be at room temperature i.e. bought out from the cold, 20 minutes before cooking, or may become tough if you cook it straight out the fridge.

1 tsp of sea salt

1 tablespoon of black pepper ( Traditionally the black pepper is a crucial part of this dish)

6 gloves of garlic crushed (I use my pestle and mortar; again, it’s a crucial flavour in this dish)

1 large onion cut into fine rings (red or white is fine)

Spring onions for garnish

3 tablespoons of vegetable oil

Sauce

3 teaspoons of cornflour

3 tablespoons dark soya sauce

3 tablespoons light soya sauce

3 tablespoons of rice wine (I use Shaohsing, but you could use Japanese rice wine) OR 3 tablespoons of dry sherry

Juice and zest of 1 Lime

1 Bay leaf

Equipment I use

1 32 inch frying pan

Spatula

Lime squeezer (if you are covered in cuts like me)

Whisk

Method

1. In a bowl, combine all sauce ingredients, until well combined and set aside.
2. Next, massage in 1tsp of salt and 1 tablespoon of black pepper into steak strips. Obviously, you may want to wash your hand after this lol.
3. Place frying pan on the stove and heat up 1 tablespoon of the oil over a high heat.
4. In batches cook the steak ensuring each piece has enough space to spread out. 20 seconds per side should be enough! You just want some charred bits, but some raw. Between each batch, ensure steak pieces are set aside on a plate.
5. Once all batches have been cooked, and are all on plate, turn off the heat and place in the remaining two tablespoons of oil. You should find that the residual heat from the frying pan will instantly heat up the oil.
6. Add in your onions, with ½ teaspoon of salt. After about 1 minute of having the heat turned off, turn it back on to medium low and allow to cook for 10 minutes.
7. After 10 minutes add in your crushed garlic and stir through, until fragrant (about 30 seconds)
8. Pour sauce mixture into the pan (including the bayleaf) and cook for about 5 minutes just until the sauce thickens.
9. Serve with brown, white rice, or cauliflower rice.