This is a traditional Filipino Beefsteak, also known as Bistek Tagalog. Thinly sliced beef is marinated in soy sauce and citrus, then pan-fried and served with onions and a flavorful sauce. It is a hearty and savory dish.
Combine the beef, soy sauce, juice from one lemon (or calamansi), and ground black pepper in a bowl. Mix everything well to coat the beef slices. Cover the bowl. Marinate the beef in the refrigerator for at least 1 hour. For the best flavor, marinate the beef overnight.2. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add half of the sliced onions to the hot pan. Cook the onions, stirring occasionally, until they become soft. This should take about 3 to 5 minutes. Remove the softened onions from the pan and set them aside on a plate.3. Carefully remove the marinated beef slices from the bowl, making sure to save all the marinade liquid. Set the marinade liquid aside. Place the drained beef slices in the same pan where you cooked the onions. Cook the beef over medium-high heat for 1 minute on each side until lightly browned. Remove the cooked beef from the pan and set it aside with the softened onions.4. If the pan appears dry, add the remaining 2 tablespoons of olive oil to the pan. Add the minced garlic and the remaining raw onion slices to the pan. Cook over medium heat, stirring, until the onions soften. This should take about 2 to 3 minutes.5. Pour the reserved marinade liquid and 1 cup of water into the pan with the garlic and onions. Increase the heat to high and bring the mixture to a boil.6. Once the liquid is boiling, return the cooked beef slices to the pan. Reduce the heat to low. Cover the pan with a lid and let the beef simmer. Cook until the beef is very tender. This will take approximately 30 to 45 minutes. Check the pan occasionally; if the sauce reduces too much, add small amounts of water (about 1/4 cup at a time) to keep the beef simmering in liquid.7. Taste the sauce. Add more ground black pepper and a pinch of salt if needed to suit your preference. Spoon the pan-fried onions, which you set aside earlier, on top of the cooked beef and sauce in the pan.8. Carefully transfer the Bistek to a serving plate. Serve hot, typically with steamed rice.