- Olive oil
- 350-500 grams sukiyaki cut beef or tenderloin, sliced
1/2 cm thick
- 2 tablespoons freshly squeezed calamansi juice
- 3 tablespoons soy sauce
- 5-6 cloves garlic, peeled and bashed up a bit
- Freshly cracked black pepper
- 3-4 medium white onions, sliced
Optional (for a saucier bistek):
- 1/2 – 1 tablespoon freshly squeezed calamansi juice
- 2 tablespoons soy sauce
rapidly, tossing with the onions, to make sure the marinade cooks completely. Sometimes I like to add another drizzle of olive oil at this point.
with steaming white rice!
little crunch in them. So feel free to cook them as you like them. I’m also very generous with the black pepper…crack that pepper mill like you’re working out (as if I would really know what that feels like).
We are leaving the city for the weekend. Summer is here and making us all yearn for childhood vacations, while our adult self is stuck in front of a computer screen the whole week. So we stuff our bags full of bathing suits and possibilities; pile ourselves, our spirits, and the Pack ‘N Play into our little red car; and head out to enjoy the sun whilst it shines, and each other most of all. Life is short, pick up that phone, connect, snuggle in bed a bit longer, let somebody else answer the phone while you watch your sleeping child.
Love each other.
UPDATES: I have since made this with anywhere from 250 to 500 grams of beef and it’s worked pretty well. Sometimes, if I want a little sweetness (not too much!) I add a little kecap manis to the marinade/sauce…I highly recommend it! Also, tried this with the sukiyaki-cut chuck roll (grade 6, 500 grams) of Kitayama Meatshop and it was amazing!!