Bistek Tagalog Bowl

Instructions

1. Marinate the beef
   In a bowl, combine the sliced beef with calamansi or lemon juice, half of the soy sauce, minced garlic, and black pepper. Mix well and marinate for at least 15 minutes, or refrigerate for up to 3 hours for deeper flavor.
2. Prepare the sauce
   In a small bowl, mix the remaining soy sauce with brown sugar until the sugar dissolves. Set aside for later use.
3. Cook the beef
   Heat 1 tablespoon of oil in a large skillet over medium-high heat. Remove the beef from the marinade (reserve the marinade) and cook in batches for 2-3 minutes until browned on all sides. Transfer to a plate and set aside.
4. Sauté the onions
   In the same skillet, add the remaining tablespoon of oil and sauté the onion rings until they become translucent and slightly caramelized, about 3-4 minutes.
5. Combine and finish
   Return the beef to the skillet with the onions. Pour in the reserved marinade and the soy sauce-sugar mixture. Reduce heat to medium-low and simmer for 5-7 minutes, allowing the sauce to thicken slightly and coat the beef.
6. Assemble the bowls
   Divide the cooked jasmine rice among four serving bowls. Top each bowl with the bistek mixture, ensuring to include both beef and onions. Drizzle with the sauce from the pan.
7. Garnish and serve
   Sprinkle each bowl with chopped green onions, toasted sesame seeds, and sliced red chili if using. Serve hot immediately for the best flavor experience.