Bistek

• 1 lb. beef sirloin sliced in very thin sandwich steaks

Marinate in:

• 1/4 c light soy sauce
• ¼ tsp black pepper
• 1 TBS lemon juice, OR preferably 1 TBS juice of calamansi (about 4 pieces)
• 1 tsp. Baking soda
• 1 tsp. of Worcestershire (optional)
• Let stand for at least 30 minutes.
• 1 onion (sweet or purple) cut into rings about 1/4″ thick, set aside
• 1/2 Green Bell pepper cut in strips (optional)

Heat 1 to 2 TBS oil in a skillet until very hot. Lift the meat and let the liquid drain back into the bowl, reserving the marinade. Lay the meat flat on the hot oil and fry the meat on both sides until well done. Fry until the liquid has evaporated and the meat is sizzling in oil. Turn and fry the other side. Do them in batches so the meat stays flat on the skillet. Fry the rest the same way if there are more. Remove from the frying pan and set aside.

Stir in the onions in the remaining oil including the bell peppers if using, until onions are semi transparent and then add the reserved marinade in. If there is not enough marinade left, add about 1/4 cup water, a little more soy sauce and lemon juice to the marinade to make a thin juice. Simmer a few seconds to let the juices infuse then pour the liquid on the meat in a serving dish and top with the onions.

Eat it with rice or make a sandwich with the leftovers; if there are any.