Bistek Tagalog

Instructions

1. Marinate the beef
   In a bowl, combine the beef slices with soy sauce, half of the calamansi juice, minced garlic, and black pepper. Mix well to coat the meat evenly. Marinate for at least 30 minutes, or ideally up to 2 hours in the refrigerator for best flavor.
2. Prepare the beef
   Heat 2 tablespoons of oil in a large skillet over medium-high heat. Remove the beef from the marinade (reserve the marinade) and cook in batches until browned on both sides, about 2-3 minutes per batch. Transfer the beef to a plate and set aside.
3. Sauté the onions
   In the same skillet, add the remaining tablespoon of oil. Add the onion rings and sauté until they become translucent and slightly caramelized, about 3-4 minutes. Remove half of the onions and set aside for garnish.
4. Create the sauce
   Pour the reserved marinade, remaining calamansi juice, beef broth, and brown sugar into the skillet with the remaining onions. Bring to a simmer and cook for 2-3 minutes. If you prefer a thicker sauce, mix cornstarch with water to create a slurry and stir it into the simmering sauce until it thickens.
5. Combine and finish
   Return the cooked beef to the skillet and simmer for another 3-5 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt if needed. If the sauce is too tangy, add a little more brown sugar.
6. Serve the dish
   Transfer the Bistek Tagalog to a serving plate. Top with the reserved sautéed onions and serve hot with steamed white rice. Garnish with a slice of lemon or calamansi on the side if desired.