Yes, it is also the sweet version of bistek tagalog. It is like a beef teriyaki only it’s sliced thinly as possible and with a Pinoy characteristic (it’s oily). Name from the American beefsteak, but I think we tagalized the word beefsteak not because we hardly pronouns it very well but the reason was not to identify this recipe only for beef. There is pork steak for pork, fish steak for fish, chicken steak for chicken and so on. But bistek has different ingredients that can be used with any kind of meats and you can still call it bistek.
½ kilo beef or pork thinly sliced as possible in about an inch square
3 tablespoon of calamansi or lime juice
½ cup soysauce
¼ cup water
¼ cup brown sugar
¼ cup cooking oil
1 cup onion rings
Marinate meat in soy sauce and calamansi juice for half hour. Heat the oil in a pan. Drain or drip the juice before frying the whole batch in the pan. Turn the heat in low fire then cover. Cook for 10 minutes or until the liquid evaporates and start to sizzle. Turn the stove in high fire. Wait till the meat become oily dry and golden black, wait till the flavor start sticking to the pan then add the onion rings. Gradually pour the marinate mixture with the sugar and water added. Turn the heat in medium fire until the sauce thickens slightly. Serve with hot rice or garlic fried rice.
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