This is a Filipino-style beef steak that you will absolutely love! Made of thinly sliced beef cooked in a flavorful and citrusy sauce with soy sauce and calamansi then topped with lots of fresh onion rings.
Pound each slice of beef with a mallet to tenderize. Place in a bowl and set aside.
In a bowl, combine all the marinade ingredients. Mix well then add it to the slices of beef. Marinate for 30 minutes to 1 hour.
Remove the beef from the marinade including the garlic bits. Heat oil in a pan over medium-high heat. When it starts to smoke, add the beef. Sear each side until brown crust forms. Do this in batches. Do not overcrowd the pan. Transfer to a plate and set aside.
Stir-fry half of the red and yellow onions. Add the marinade and water. Let it simmer for 2 minutes. Add back beef including all the juices. Toss to coat the beef with the sauce. Do a taste test. Add more calamansi and soy sauce if preferred. Season with black pepper.
Add the remaining onion on top. Cook for a minute or less. I like mine crunchy and a little raw.
Remove from heat. Serve and enjoy with a warm cup of rice.
Potato (optional) - do this while the beef is marinating
Peel the potatoes and cut into 1/4" rounds.
Bring a pot of water to a boil. Add potatoes and cook until half tender. Drain and discard water.
2 medium potatoes
Heat 1 tablespoon of oil in a pan. Fry the potatoes until the outer layer is crisp and slightly brown.
Video
Notes
Beef cuts recommended - sirloin, rib-eye, tenderloin, and top sirloin. Other budget-friendly beef cuts you can use are skirt steaks, flank steaks, and flat iron steaks. Pound with a mallet to tenderize before cooking.
Soy sauce - use Filipino soy sauce. If not available use regular soy sauce like Kikkoman, add 1 to 2 tbsp more as needed.
Sear the meat in batches. Do not overcrowd the pan. This will help retain the heat of the pan, making the caramelization easier.