Back to 4 servings beef 1 pound beef sirloin or flank steak, sliced thin against the grain marinade 0.33 cup soy sauce 0.33 cup calamansi or lemon juice, about 3 to 4 calamansi per lemon 4 cloves garlic, minced 0.5 teaspoon black pepper, ground onions 2 medium yellow onions, sliced into thick rings 3 tablespoons cooking oil, more as needed sauce 1 cup beef stock or water, more as needed while simmering salt, to taste serving 4 cups cooked white rice, to serve
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1 Step 1: Combine the soy sauce, calamansi or lemon juice, garlic and black pepper. Add the sliced beef, toss to coat, cover and refrigerate for at least 1 hour, or up to 24 hours.2 Step 2: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Saute half the onion rings until soft and lightly caramelized, about 5 minutes. Set aside.3 Step 3: Drain the beef, reserving the marinade. Add 1 tablespoon oil to the skillet over high heat and sear the beef in a single layer in batches, 1 to 2 minutes per side, until browned. Set the beef aside.4 Step 4: Reduce the heat to medium, add the remaining oil if needed, and saute the remaining onions and garlic until softened, about 1 minute.5 Step 5: Pour in the reserved marinade and the beef stock or water and bring to a boil.6 Step 6: Return the beef to the skillet and simmer on low, uncovered, 3 to 5 minutes until the beef is tender and the sauce has thickened slightly. Add water as needed and season with salt and pepper to taste. The beef is done when it is no longer pink in the center and reaches 145°F (63°C) on a thermometer.7 Step 7: Top with the reserved sauteed onion rings, cover for about 1 minute to soften them in the steam, then serve hot with white rice.getsaucepan.com/r/ed323f44-1f73-5f92-b2f7-3513c1fb06c3
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