4 tbsp soy sauce. I made this remake video so that the presentation will be clearer than the previous with the hopes that it can be easier.
Instructions 1 marinate 400g of sliced flank steak with 13 cup calamansi juice and 34 cup of soy sauce.
How to make filipino beef steak.
Ingredients 1 12 lbs beef sirloin thinly sliced.
12 tsp ground black pepper.
4 tbsp cooking oil.
8 pcs calamansi extract juice.
If its too salty add.
Season the meat with gound pepper.
Heat the olive oil in a small skillet over medium heat.
Add meat to soy.
Cut up the beef into about 14 strips.
This must try recipe is very delicious and simple to make.
Msg to taste optional.
Serve with steamed white or brown rice or a salad.
500 grams beef sliced thinly.
Remove the beef slices from the marinade.
Taste it if its too sour add soy sauce.
3 cloves garlic minced.
Heat 14 cup vegetable oil in a large skillet.
Let sit for 20mins 2 hours for tough cuts like shank.
1 hour cooking time.
1 cup soup stock.
This is a very simple and uncomplicated beef steak recipe that will make you ask for more.
4 pieces calamansi or 1 piece lemon.
Calamansi juice freshly ground black pepper cooking oil 3 cloves garlic minced salt 2 medium sized onions sliced into rings.
In a nonreactive bowl non metal mix kalamansi juice soy sauce and garlic.
Add the beef garlic and pepper.
3 pieces yellow onion sliced into rings.
Filipino beef steak or bistek is a staple in every household in the philippines.
2 place the mix in a hot pan and cook down until the beef is tender for flank usually about 10mins longer for tougher cuts like shank.
Pour the calamansi juice and soy sauce into a plastic mixing bowl.
2 tbsp knorr liquid seasoning.
Kilo beef thinly sliced into inch thick cup soy sauce 6 tbsp.
Directions whisk the lemon juice soy sauce sugar salt and pepper together in a small bowl.
4 tablespoons cooking oil.
2 pcs big onion sliced into rings.
Pound it with a meat tenderizer optional.
5 tablespoons soy sauce.
This video will show you how to cook bistek tagalog filipino beefsteak.
No comments:
Post a Comment