Filipino Beef Steak (Bistek Tagalog)

Thinly slice the beef ribeye against the grain into very thin strips. If the beef is partially frozen, it will be easier to slice thinly.

In a large bowl, whisk together soy sauce, lemon/lime juice, minced garlic, black pepper, and sugar.

Add the thinly sliced beef to the marinade. Gently mix with your hands, ensuring all pieces are coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight (up to 24 hours).

In a small bowl, whisk together soy sauce, lemon juice, sugar, and black pepper.

In a separate small bowl, whisk together corn starch and water until smooth to create a slurry.

Heat a large cast iron skillet or carbon steel skillet over medium-high heat. Add 2 tablespoons of cooking oil (like avocado oil) and heat until shimmering.

Add the marinated beef in a single layer to the hot pan. Sear for 2-3 minutes per side, until browned and slightly crispy. Work in batches if necessary to avoid overcrowding the pan. Remove the seared beef to a plate and set aside.

Reduce heat to medium-low. Add a teaspoon of oil to the pan if needed, then add the finely minced garlic. Sauté for about 30-45 seconds until fragrant, being careful not to burn it.

Pour the reserved marinade from the bowl into the pan with the garlic. Add the soy sauce, lemon juice, sugar, and pepper. Stir to combine. Bring to a high heat and boil for 2-3 minutes to reduce and concentrate the flavors. Whisk in the corn starch slurry and stir until the sauce thickens immediately. Return the seared beef and the cooked onions to the pan and toss to coat.

In a 2-quart saucepan, add 3.75 cups of water and bring to a boil over high heat.

Add 2 cups of jasmine rice and 1 teaspoon of salt to the boiling water. Stir gently, cover, and reduce heat to low. Simmer for 12-14 minutes, or until the water is absorbed.

Remove the rice from the heat and let it rest, covered, for 5-10 minutes. Then, fluff the rice with a fork to separate the grains and prevent clumping.

Slice the sweet onions into thick rounds (about 1/2 inch). Sear them in the hot skillet with oil for about 2 minutes per side, until nicely browned and caramelized. Keep them whole if possible.

Remove the seared onions from the pan and set aside on a plate.

Serve the bistek over a bed of fluffy jasmine rice. Top with the caramelized onion rings and a sprinkle of sliced green onions.