Filipino Beef Steak Recipe

Beef sirloin: Thinly sliced to ensure quick and even cooking.

Soy sauce: Adds a salty, umami flavor that is essential for the marinade.

Lemon: Provides a tangy and fresh acidity to balance the dish.

Garlic: Minced to release its aromatic and flavorful oils.

Onion: Sliced into rings to add sweetness and texture.

Black pepper: Adds a mild heat and enhances the overall flavor.

Cooking oil: Used for frying the beef and sautéing the onions.

When marinating the beef slices, ensure they are evenly coated with the soy sauce, lemon juice, and minced garlic. This will help the flavors penetrate the meat more effectively. For an even richer taste, consider marinating the beef overnight in the refrigerator. When frying the beef, avoid overcrowding the skillet to ensure each slice browns evenly. If necessary, cook the beef in batches.

• beef sirloin - Substitute with pork tenderloin: Pork tenderloin is tender and can be sliced thinly, making it a good alternative for beef sirloin.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• lemons - Substitute with calamansi: Calamansi is a citrus fruit commonly used in Filipino cuisine and provides a similar tangy flavor.

• garlic - Substitute with shallots: Shallots can provide a milder, slightly sweet flavor similar to garlic when minced.

• onion - Substitute with leeks: Leeks offer a milder onion flavor and can be sliced into rings like onions.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly more earthy and less pungent.

• cooking oil - Substitute with coconut oil: Coconut oil is commonly used in Filipino cooking and adds a subtle coconut flavor.

• Allow the beef steak to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• Transfer the cooled beef steak into an airtight container. If you plan to store it for more than a couple of days, consider dividing it into meal-sized portions for convenience.

• For added freshness, place a layer of plastic wrap directly on top of the beef steak before sealing the container. This helps to minimize air exposure.

• Label the container with the date of preparation. This helps you keep track of how long the beef steak has been stored.

• Store the container in the refrigerator if you plan to consume the beef steak within 3-4 days. Ensure your refrigerator is set to 40°F (4°C) or below.

• For longer storage, place the container in the freezer. The beef steak can be frozen for up to 2-3 months. Ensure your freezer is set to 0°F (-18°C) or below.

• When ready to reheat, thaw the beef steak in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the beef steak in a skillet over medium heat. Add a splash of soy sauce or lemon juice to refresh the flavors and prevent drying out.

• Alternatively, you can reheat the beef steak in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals until warmed through.

• Serve the reheated beef steak with freshly cooked rice and enjoy as if it were freshly made.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of cooking oil to the skillet.
  3. Place the leftover beef steak and onions in the skillet.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes or until the beef is heated through.
  5. If the beef seems dry, add a splash of soy sauce or water to keep it moist.

• Microwave Method:

  1. Place the leftover beef steak and onions in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through.
  4. Check if the beef is heated through. If not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover beef steak and onions in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until the beef is thoroughly heated.
  5. Stir halfway through to ensure even heating.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the leftover beef steak and onions in a heatproof dish that fits inside the pot.
  3. Cover the pot with a lid and steam for about 5-7 minutes, or until the beef is heated through.
  4. This method helps retain the moisture and tenderness of the beef.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover beef steak and onions in the air fryer basket.
  3. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if the beef is heated through. If not, continue heating in 1-2 minute intervals.

• Mixing bowl: A large bowl used to combine the soy sauce, lemon juice, and minced garlic with the beef slices for marination.

• Skillet: A flat-bottomed pan used to fry the marinated beef slices and sauté the onion rings.

• Cooking spoon: A utensil used to stir and mix the beef slices and onions in the skillet.

• Knife: A sharp tool used to slice the beef sirloin and mince the garlic.

• Cutting board: A flat surface used to safely chop and slice the beef, garlic, and onion.

• Measuring cup: A tool used to measure the soy sauce and lemon juice accurately.

• Tongs: A utensil used to handle and turn the beef slices while frying them in the skillet.

• Serving plate: A dish used to serve the cooked beef steak with onions.

• Rice cooker: An appliance used to cook rice to serve alongside the beef steak.

Marinate overnight: Prepare the beef and marinade the night before to save time on the day of cooking.

Pre-slice onions: Slice the onions in advance and store them in an airtight container in the fridge.

Use a hot skillet: Ensure the skillet is hot before adding the beef to reduce cooking time.

Batch cook: Cook larger quantities and store leftovers for quick meals later in the week.

Quick rice: Use a rice cooker or instant rice to save time on preparing the side dish.