When I decided to take pictures of the process of making Bistek, I thought I was just going to upgrade an old post in the blog with much “better” pictures. Well, it turns out, I actually don’t have one in the archives. I do however have the pork variation. I could’ve sworn I’ve written about Bistek in the past though. It might have been in the previous foodblogs I’ve written for years ago and didn’t bother importing it here. In any case, here’s one now so I’m gonna stop babbling now and just get to it.
Bistek, Served With Rice & Sauteed Mushrooms
- 1 1/2 pounds sirloin steaks sliced in thin cutlets
- 1 large onion sliced in rings
- 1/2 cup soy sauce
- 1 1/2 lemon
- 1 tbsp Worcestershire sauce
- 1/4 cup water
- sprinkle of black pepper
- sprinkle of red pepper flakes optional
- 3 cloves garlic peeled and crushed
- 3 tbsp oil
- In a marinating bowl, combine the soy sauce, garlic, black pepper, red pepper flakes*, Worcestershire sauce, and freshly squeezed lemon juice. Add the thinly sliced beef cutlets and rings of onions. Gently stir every thing together to coat with the marinade. Cover the bowl then store in the fridge for 3-4 hours or overnight.
- Once ready to cook, heat up oil in a saute pan. Lightly brown a few of the onion rings, set that aside in a plate to use as garnish once ready to serve. Dump the marinated beef and onions into the saute pan. Add 1/4 cup of water. Stir a couple of times to evenly distribute into the pan. Cover and cook until beef slices are soft and tender. Stir occasionally.
Transfer the Bistek in a serving platter or bowl. Garnish the top with the onion rings. YUMMY!
While the bistek was cooking, I sliced up 5 button mushrooms in quarters. In a small pan, melt butter then add the mushrooms to saute for about 8-10 minutes. Season with Italian seasoning, garlic powder, salt and pepper. Serve the bistek with rice and sauted mushrooms.