Bistek Tagalog

Ingredients

• 2 lbs of beef sirloin, top round or tenderloin (thinly sliced)
  • If using sirloin or top round, pound thinly
• 10 Tbsp Dark Soy Sauce
• 1 of large lemon or 6 pieces of calamansi or 3 Tbsp + more to taste for finishing
• 3 tsp of garlic powder
• 1 tsp of ground black pepper
• 12 minced garlic cloves
• 2 medium onions – separated
• 3 cups of broth
• 1 tsp of granulated sugar
• Cooking Oil
• Cornstarch slurry

Directions

• Marinate the meat with the dark soy sauce, garlic powder, black pepper and citrus.
• Add oil to the pan on high and cook one of the onions only slightly; you still want this crispy; set aside.
• Brown the meat until you get caramelization with oil; add more oil as needed and do it in batches.
  • This is an important step; it darkens the sauce and deepens the flavor.
• Add the other onion, add garlic cloves and the remaining marinade with the broth.
• Add the meat and let cook for 40 minutes until meat is tender and sauce is reduced.
• Finish with more sugar, soy sauce or more calamansi as needed; I like to finish with calamansi to re-brighten up the dish.
• Add cornstarch slurry, serve and top with the pan fried onions.