This dish is a very classic Filipino dish called Bistek Tagalog but otherwise known in my town as tinoyoan which simply means cooked with soy sauce. 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).
Bistek is the Filipino spelling for the Spanish word bistec which means beefsteak. It is a very simple dish but well loved because it goes so well with rice. The very basic recipe calls for dark soy sauce and calamansi or calamondin (Philippine lime) with sauteed onions as topping. I used lime instead of calamansi because we don't have that here in London. A few added extras made it extra delicious and resulted to dinner being a happy meal.
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. 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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