Easy Bistek Tagalog in 20 minutes | Beef steak | Beef Stew | Filipino food

What's up? Hafidih. Mabuhay. Welcome to Philippine Airline. Just kidding. Welcome back to my channel. As a working mama, I'm almost always pressed for time. So in this video, I'm going to show you how I make my quick and easy beef steak tagalog in 20 minutes or less. Let's get right into it. First things first, be extra picky with your meat. I am telling you now, this is going to save you so much time. At your local Asian grocery store, pick out the meat that's already been thinly sliced. So this one right here is chuck roast that's been thinly sliced bulgogi style. This is going to work really well with beef steak because it will absorb the flavor. You don't have to do any extra prepping time to get it tenderized and cook it right away. First things first, you're going to prep your aromatics. All you need for this recipe is one onion. You can use white, you can use yellow onion, you can use red onion, medium, or jumbo like the size of my hand here, and cut them into rings and set them aside. And then you're going to need five to six cloves of garlic and you're just going to smash them up. You can use more or less. If you really love garlic like me, I actually use more than that. And this is totally optional, but I'm just cutting some green onions for garnish, you know, to make it more beautiful. And while this recipe usually calls for calamansi, this is not always available, but lemon will still do the trick. Next, you're going to cut your meat into thin strips. I find that when I do this, it makes it even faster for the meat to absorb the marinade. And then you're going to combine all the ingredients in a bowl. Combine your aromatics, which is the onion, the garlic, lemon, two teaspoons of brown sugar, one teaspoon of black pepper, and a third cup of soy sauce. Then give that a good mix. Here I'm just squeezing the meat into the marinade just so that all the meat and the marinade mix in really well together. Time to get cooking! So after getting as much of the juice out with a few light taps on the bowl, batch fry your meat on a frying pan with your oil of choice, making sure not to crowd them too much. Personally, I like to brown my meat just a tiny bit, just getting the sauce slightly caramelized in the meat and on the pan. It just gives a richer flavor to the dish. Once that's all done, set it aside. Next, you're going to fry up your aromatics. I like to fry the onions from the marinade and get it caramelized, and then I put in the remaining juice with over the remaining marinade. But this is also where I add in a fourth cup of water for more sabao, or sauce, and to lighten this oh-so-flavorful marinade. Then you're going to add in the cooked meat, and remember the other half of the onion we were saving before? Yeah, you're going to add that to the pan. Give that a light stir, and finally top this over steaming hot rice and garnish with some green onions. And what is the purpose of this video if I'm not going to eat it? Hello! Oh, just look at that. So good. It's savory, it's tangy, makes my mouth water. Happy dance, happy dance, happy dance, happy dance. So there you have it guys, we stick the garlic in 20 minutes or less. If you enjoyed this video, don't forget to like and subscribe so you don't miss another video from me. And if you haven't already, I have a free downloadable ebook pinned in the comments below on three Chamorro recipes that you can make at home. This features popular childhood dishes that many of us here on Guam enjoy. So without further ado, I'm going to enjoy this beautiful, amazing bowl of the stick the garlic and I'll see you in the next video. Bye!