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Filipino Beef Steak

Filipino Beef Steak

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 35 m
lola

lola

This is easy to do. A tender cut of beef is sliced thin and marinated with lemon juice and soya sauce for at least an hour or longer.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 756 kcal
  • 38%
  • Fat:
  • 39.2 g
  • 60%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 88.5 g
  • 177%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 696 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
  2. Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
  3. Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.
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Reviews

SUZY11
63

SUZY11

4/14/2010

This was very good! It was very easy to prepare, and all of the engredients I had on hand.. made it even better. I sliced my steaks paper thin while they are partially frozen so it's easier to slice.

shans1622
46

shans1622

1/25/2011

Always a favorite dish my step mother would make. Didn't make any changes to this recipe.

KrissyK1121
42

KrissyK1121

7/1/2010

Great recipe, but found that calamansi juice works best to achieve that true Filipino taste. You can find it frozen in packets at most Asian stores. Taste the marinade beforehand, add juice if it's too salty, and soy sauce if it's too sour. Cook marinade for a few minutes afterward if u want sauce to pour over some garlic rice..the perfect complement to this classic dish.

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