Ingredients
- •2 lb ribeye or sirloin steak, sliced 1/4-inch thick against the grain
- •For marinade:
- •⅓ cup soy sauce
- •3 tbsp calamansi juice (or 2 tbsp lime + 1 tbsp orange juice)
- •4 cloves garlic, minced
- •1 tsp freshly cracked black pepper
- •For onion topping:
- •3 large onions, sliced into thick rings
- •2 tbsp neutral oil
- •1 tbsp butter
- •For serving:
- •Steamed jasmine rice
- •Sliced tomatoes
Instructions
Toss sliced steak with soy sauce, calamansi juice, garlic, and pepper. Marinate 30 min.
Place marinated slices in a vacuum-seal bag in a single layer, pouring in the marinade.
Seal and preheat sous vide bath to 131°F (55°C).
Submerge and cook for 2 h.
About 15 min before serving, heat oil and butter in a large skillet over medium-high heat.
Add onion rings and cook 8–10 min, stirring occasionally, until deeply caramelized and sweet.
Push onions to the side. Remove beef slices from bag (reserve marinade) and pat dry.
Sear beef slices in the hot skillet for 30–45 sec per side, working in batches.
Pour reserved marinade into the skillet. Bring to a boil and reduce for 2–3 min until slightly syrupy.
Pile the caramelized onions on top of the seared beef.
Spoon the reduced sauce over everything.
Serve immediately with steamed jasmine rice and sliced tomatoes.
Notes
- •Calamansi has a unique flavor that's neither lime nor lemon — the lime + orange mix is the closest substitute
- •The caramelized onion mountain is non-negotiable — it's what makes bistek bistek
- •Reducing the marinade into a sauce concentrates the soy-citrus flavor into a glaze
- •This is Filipino home cooking at its most comforting — simple ingredients, big flavor