Ingredients for Filipino-Style Beef Steak with Onion and Bay Leaves (Bistek)

• 2 (1-inch-thick) boneless rib-eye steaks, excess fat trimmed

• 2 tablespoons vegetable oil, divided

• 8 fresh bay leaves

• 1 large white onion, sliced into 1/2" thick rounds

• 60ml fresh lemon juice

• 60 مل صلصة الصويا

• ملح كوشير

Slice steaks in half lengthwise. Following natural seams in meat, cut each half into 2–3 pieces and set aside.

Heat 1 tablespoon oil in a large skillet over medium. Add bay leaves; cook until beginning to brown around the edges, about 1 minute. Add onion and 120ml water. Cover skillet (use a baking sheet if you don’t have a lid) and cook until onion is partly tender; it should have lost its raw bite but still have some crunch, about 5 minutes. Transfer onion and bay leaves to a plate with a slotted spatula or tongs.

Increase heat to medium-high and bring remaining liquid in skillet to a boil. Cook until only 2 tablespoons remains. Scrape into a small bowl and stir in lemon juice and soy sauce. Set sauce aside.

Wipe out skillet and heat remaining 1 tablespoon oil in skillet over medium-high. Season reserved meat with salt. Working in batches, cook meat undisturbed until dark brown, about 2 minutes. Turn and cook until second side is lightly browned, about 45 seconds. Transfer to a platter.

Reduce heat to medium (let skillet cool a little if it is very hot) and cook reserved sauce in skillet just to let flavours meld, about 1 minute. Add 1–2 tablespoons water if sauce is too concentrated. Pour over meat and top with onion and bay leaves.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.