Filipino Beef Steak Recipe

Beef sirloin: Thinly sliced for tenderness and to absorb the marinade flavors.

Soy sauce: Provides a salty and umami flavor base for the marinade.

Lemon: Adds a tangy and fresh citrus note to the dish.

Onion: Sliced into rings, it adds sweetness and texture.

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

Ground black pepper: Adds a mild heat and enhances the overall flavor.

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

To enhance the flavor of your beef steak, consider using a meat mallet to tenderize the sirloin before marinating. This not only helps the marinade penetrate deeper into the meat but also ensures a more tender and juicy result. When marinating, make sure the beef is evenly coated with the soy sauce and lemon juice mixture, and if possible, turn the slices halfway through the marinating time. For a richer taste, try adding a splash of calamansi juice if available, as it adds a distinct citrusy note that complements the dish beautifully.

• beef sirloin - Substitute with pork tenderloin: Pork tenderloin is a lean cut that can mimic the tenderness of beef sirloin when thinly sliced and marinated.

• beef sirloin - Substitute with chicken breast: Thinly sliced chicken breast can be used for a lighter version of the dish, absorbing flavors well.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• lemon - Substitute with calamansi juice: Calamansi juice is a traditional Filipino citrus that provides a more authentic flavor profile.

• lemon - Substitute with lime juice: Lime juice can be used for a similar tangy flavor if lemon is unavailable.

• onion - Substitute with shallots: Shallots have a milder taste and can add a subtle sweetness to the dish.

• onion - Substitute with leeks: Leeks offer a gentle onion flavor and can add a different texture to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh aroma of minced garlic.

• garlic - Substitute with shallot: Shallots can provide a mild garlic flavor when minced and used in cooking.

• ground black pepper - Substitute with white pepper: White pepper offers a similar heat and can be used for a slightly different flavor profile.

• ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different spice level, though use sparingly.

• cooking oil - Substitute with olive oil: Olive oil is a healthier alternative that can be used for frying and adds a distinct flavor.

• cooking oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that works well for frying and sautéing.

• Allow the beef steak to cool completely before storing. This prevents condensation, which can make the dish soggy.

• Transfer the beef steak into an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the beef steak within 3 to 4 days. This keeps the flavors fresh and the texture intact.

• For longer storage, place the beef steak in a freezer-safe container or a heavy-duty freezer bag. Ensure you remove as much air as possible to prevent freezer burn.

• Label the container with the date of storage. This helps you keep track of its freshness and ensures you enjoy it at its best.

• When ready to enjoy, thaw the beef steak in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the beef steak gently in a pan over low heat. Add a splash of soy sauce or a squeeze of lemon juice to revive its vibrant flavors.

• If reheating in the microwave, cover the beef steak with a microwave-safe lid or wrap to retain moisture. Heat in short intervals to avoid overcooking.

• Serve the reheated beef steak with freshly steamed rice to complement its savory notes and enjoy a delightful meal once again.

• Preheat your oven to 300°F (150°C). Place the beef steak in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 10-15 minutes. This method helps maintain the tenderness of the beef.

• Use a skillet over medium heat. Add a small amount of cooking oil to the pan and gently reheat the beef steak for about 5 minutes, flipping occasionally. This keeps the onion rings and beef flavorful and juicy.

• For a quick option, use a microwave. Place the beef steak on a microwave-safe plate, cover it with a damp paper towel to prevent drying, and heat on medium power for 1-2 minutes. Check and stir halfway through to ensure even heating.

• If you have a steamer, wrap the beef steak in foil and steam it for about 5-7 minutes. This method helps retain the moisture and enhances the flavors of the soy sauce and lemon juice marinade.

• For a sous-vide approach, seal the beef steak in a vacuum bag and immerse it in a water bath set to 130°F (54°C) for about 20 minutes. This gentle reheating method preserves the texture and taste of the beef.

• Pan: A flat-bottomed cooking vessel used for sautéing the garlic and cooking the marinated beef and onions.

• Knife: Essential for slicing the beef sirloin thinly and cutting the onion into rings.

• Cutting board: A sturdy surface to safely slice the beef and onion.

• Mixing bowl: Used for marinating the beef with soy sauce, lemon juice, and ground black pepper.

• Tongs: Handy for turning and moving the beef slices in the pan to ensure even cooking.

• Measuring cups: Useful for accurately measuring the soy sauce and cooking oil.

• Garlic press: An optional tool for efficiently mincing the garlic cloves.

• Serving spoon: Used to serve the cooked beef steak onto plates.

• Rice cooker: Convenient for preparing the steamed rice to accompany the beef steak.

Marinate in advance: Prepare the beef the night before and let it marinate overnight in the fridge to save time on the day of cooking.

Pre-slice onions: Slice the onions ahead of time and store them in an airtight container in the refrigerator.

Use a garlic press: Minimize prep time by using a garlic press instead of mincing by hand.

Batch cook rice: Cook a large batch of steamed rice earlier in the week and reheat as needed.

Quick sear technique: Use high heat to quickly sear the beef, locking in flavors and reducing cooking time.