Bistek Tagalog

Method

Slice the beef thinly against the grain, then pound each slice gently to tenderise. Season the meat with salt and pepper. Heat oil in a large frying pan or wok over medium-high heat and sear the beef in batches until browned on both sides, then set aside. Slice the onions into thick rings and sauté them in the same pan until softened and lightly caramelised. Return the beef to the pan and add the minced garlic, stirring for about one minute until fragrant. Pour in the soy sauce, calamansi juice, and water, then bring to a simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until the beef is tender and the sauce has reduced and concentrated. Serve hot with jasmine rice, ensuring each plate has generous sauce and caramelised onions.