Bistek / Bistek Tagalog

"The most indispensable ingredient of all good home cooking : love for those you are cooking for." ~Sophia Loren

Bistek or Bistek Tagalog is an authentic Filipino dish made of thinly sliced beef or beef strips marinated in calamansi and soy sauce. Sirloin is the best when making Bistek, the right amount of fat in the sirloin makes it the best choice. It makes the dish more flavorful and its tender at the same time.

I made the bistek last Sunday, Father's day. Just so you know, my mother-in-law makes the best bistek so I'm a bit nervous when I cooked it (not sure if hubby will like my cooking). I just breathed a sigh of relief when my hubby and son praised me. My eldest told me that this is best "adobo" he ever tasted. Adobo!??? LOL! Anyhow, my heart was very happy because they loved it! 

INGREDIENTS:
600 grams good quality beef top sirloin, thinly sliced
1/2 cup soy sauce
juice of 10 calamansi
1 head garlic, minced and toasted
1 big onion, sliced into rings, reserve half for garnish
1/4 to 1/2 cup water
1/4 to 1/3 cup sugar
salt and pepper to taste
4 Tbsp canola or any vegetable oil

PROCEDURE:
1. Combine the soy sauce, calamansi juice, sugar, and a dash of pepper in a large bowl. Whisk it until the sugar is fully dissolved. Add in the beef sirloin and marinate it for at least an hour.
2. Put the oil in a heavy bottomed skillet or pan. Cook half of the onion until translucent and slightly browned on the sides, remove from the pan and set aside. In the same pan/skillet, pan-fry the sirloin over med-high heat, about 2 minutes on each side or until browned. Set aside.
3. In the same pan/skillet, add in the marinade and water. Once boiling, add the fried sirloin. Let it simmer for about 15-20 minutes. Add salt and pepper if needed.
4. Before removing from heat, add the toasted garlic and the sauteed onions.
4. Serve it with fresh onion rings on top. Perfect with hot rice. Share and enjoy!

QUICK NOTES:
1. You may also use other cuts of beef like the tenderloin and round (top or bottom). 
2. If using "no fat" cuts of beef like tenderloin, make sure not to overcook the beef. Reduce the time of cooking.
3. You can also try using pork instead of beef. 
4. If calamansi is not available, use lime or lemon.

Happy day always, 

Rhea

Kare Kare

I love healthy stuff and junk an equal amount. Whatever I'm craving, I go for it. I'm never trying to lose weight - or gain it. I'm just being. ~Kelly Clarkson

If you're not on a diet and craving for traditional Pinoy food, try to cook Kare Kare. I used pata ng baka (ox legs) because it's so delicious. The broth of the ox legs tastes like milk (swear!), so creamy... fatty... beefy!

INGREDIENTS:
1 pata ng baka (ox leg), cut into pieces
1 bundle pechay tagalog or bok choy
1 bundle sitaw (string beans), cut into 2" long
4 pcs talong (eggplants), sliced
1 medium size banana bud (white part), sliced
1 pack mama sita kare kare mix, dissolved in 1 cup water
1 Tbsp peanut butter
1/4 cup rice flour, toasted and dissolved in water or 1/8 cup cornstarch dissolved in water
2 Tbsp annatto or atsuete seeds
5 cloves garlic, chopped
2 medium size onion, chopped
canola oil or any vegetable oil
water (enough to cover the ox leg pieces, about 1 inch above the ox legs)
salt and pepper to taste
bagoong alamang (shrimp paste)

PROCEDURE:
1. Rinse thoroughly the ox leg. Put in a large pot and fill with water. Make sure that the ox leg is completely covered with water. Add 1 Tbsp salt then bring to a boil and remove the scums as it rises. Once it is boiling, reduce the heat to medium-low. Cook for 2.5 to 3 hours. I cooked mine for more than 3 hours, until the meat easily falls off the bones.

2. Add the peanut butter, kare kare mix, and the rice flour or cornstarch mixture. You'll notice that the sauce will begin to get thicker. I added rice flour/cornstarch because I want the sauce to be thick.

3. Heat a little oil in a pan or skillet. Add the annatto or atsuete seeds, stir for a couple of seconds until it releases its color. Remove the seeds from the pan. Add the onion and garlic. Cook for a few seconds. Add the vegetables (eggplant, string beans, banana bud) except for pechay. Cook for 5-7 minutes.

4. Transfer the cooked vegetables in the pot. Season with salt and pepper. Add the pechay and cook for 3 minutes, covered. Turn off the heat.

5. Serve with rice and shrimp paste (bagoong alamang) on the side. Share and enjoy!

see the broth? look at the color then taste it! it tastes like milk with lots of fat! LOL! super love it!

QUICK NOTES:
1. If you don't like ox legs, you may use other parts like ox tail or ox tripe or beef slices. You can also use pork slices or pork legs or even chicken. Seafood kare kare is also great!
2. I used kare-kare mix for this recipe, but if it is not available, just add the quantity of peanut butter (about 1/4 cup) and also add 1/2 cup grounded peanuts. If you want the authentic one, don't use peanut butter, just use 1 cup grounded peanuts. 


Happy day always,

Rhea

Beef Misono with stir-fried vegetables

Good drink... Good meat... Good God... Let's eat! ~Dan Castellaneta (Homer Simpson)

Whenever my husband and I go to Tokyo Tokyo, we never fail to order the legendary Beef Misono. We are addicted to the garlicky and buttery taste of the beef and when it is paired with the stir-fried veggies, oh the taste is divine! 

We didn't have the time to go to the mall and just to satisfy my cravings I decided to cook my own version of Beef Misono with stir-fried vegetables.