A lot of local dishes have names derived from the main ingredients they are cooked with. There is no guesswork needed to know what goes in pininyahan (cooked with pineapple), pinapayahan (cooked with green papayas) or sinampalukan (cooked with tamarind).
1 kg. sliced beef rump
2 tbsps. light soy sauce
1 tbsp. dark soy sauce
1 tbsp. worcestershire sauce
1 cup of cola
1/4 tsp. ground black pepper
rind and juice of 1 lime
1 tbsp. brown sugar
2 tbsps. cooking oil
2 tbsps. butter
2 cloves of garlic, chopped
2 medium onions, sliced into rings
2 stalks of Continental spring onions
Marinate the beef in a mixture of the soy sauces, worcestershire sauce, cola, lime and black pepper for at least 30 minutes.
Transfer to a saucepan, bring to a boil and simmer until the beef is tender.
Take the beef out of the sauce, reserving the sauce for later.
Pan fry the beef in the cooking oil on medium high heat until browned. Take the beef out and set aside.
In the same pan, add the brown sugar and stir until melted. Add the reserved sauce, bring to a boil and simmer until reduced. Add in the beef and simmer for 2 minutes.
Transfer to a serving dish.
In a clean pan, saute the garlic in butter for 1 minute. Add the onions and spring onions and fry for 2 minutes. Top the beef with this mixture.
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