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Fork-tender beef swimming in steak sauce and topped with onions, cooking Bistek Tagalog surely requires a plate-full of rice for each member of the family.
- 1 kilo Monterey Beef Tapa Cut
- 8 pcs calamansi, juiced
- 1 tsp sugar
- 6 tbsp soy sauce
- 4 tsp liquid seasoning
- 2 tsp sugar
- 2 pcs calamansi, juiced
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup Magnolia Nutri Oil- Vegetable Oil
- 1 cup white or red onions, sliced into rings
Put the calamansi juice, sugar, and soy sauce all together in a bowl.
Mix with a wire whisk and make sure the sugar is properly dissolved.
Place the beef in another bowl and pour calamansi mixture onto the beef. Mix well. Set aside.
Add oil in pre-heated pan. Put your beef cuts into the pan and fry.
Season with salt and pepper. Set aside.
In the same pan, pour the sauce you prepared earlier. Bring to a boil.
- Pour the sauce over the beef cuts. Serve.
Happy cooking, Foodies!
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