misenplace: 8/365 Bistek The basic recipe for this one is beef, preferrably using a tougher cut such as tri tip or skirt steak.  Granted it may take longer to cook, but you get so much more flavor out of it because of the collagen. 1. Sear the beef pieces in some oil, get it brown.  Remember to not crowd the pan or it will steam and will not give the desired result. 2. After removing the beef, use the same pan to caramelize your onions - the flavor’s in there and you don’t want to waste it. 3. After the onions are caramelized, put the meat back in and add soy sauce and lime. I would say a half cup of soy sauce and lime until you reach your desired balance.  I would say in my case, a lime.   4. Let it braise. 5. Serve with rice.

misenplace:

8/365

Bistek

The basic recipe for this one is beef, preferrably using a tougher cut such as tri tip or skirt steak.  Granted it may take longer to cook, but you get so much more flavor out of it because of the collagen.

1. Sear the beef pieces in some oil, get it brown.  Remember to not crowd the pan or it will steam and will not give the desired result.

2. After removing the beef, use the same pan to caramelize your onions - the flavor’s in there and you don’t want to waste it.

3. After the onions are caramelized, put the meat back in and add soy sauce and lime. I would say a half cup of soy sauce and lime until you reach your desired balance.  I would say in my case, a lime.  

4. Let it braise.

5. Serve with rice.

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Posted on Wednesday, 22 February
Reblogged from: misenplace
Posted by: misenplace
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    I never knew “Bistek” was...easy. thanks for
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