Chamorrobistek Recipes

CHAMORRO BISTEK

Chamorro Bistek image

This is another traditional island favorite. I'm not sure where it originated from but there are various recipes to this. I hope you enjoy it as much as my family does.

Provided by ChamoritaMomma

Categories Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs sirloin steaks
4 garlic cloves, finely minced
1 medium onion, sliced thinly
1/4 cup vinegar
1/4 cup soy sauce
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon Accent seasoning
2 tablespoons vegetable oil
1 cup water
1/4 cup cornstarch, for thickening

Steps:

The best way to handle slice the beef is partially frozen. Slice thinly, about 1/4-inch thick and 2-3-inches long.
Combine the rest of ingredients except for the oil, water, cornstarch. Marinate for about 30 minutes.
Heat oil in skillet and remove the garlic and onions from the marinade. Carefully sauté in hot oil for about 5 minutes. Drain the beef from marinade and add to the skillet. Stir-fry on medium-high heat, stirring often until cooked and browned. This should roughly take about 8 minutes, depending on your stove and thickness of meat.
Add the water and cornstarch to marinade and bring to a boil, stirring often. Mixture should start to thicken up but not too much. Slightly less than thick gravy consistency. Taste and adjust seasoning if needed. Lower temperature down and simmer for about 15 minutes more, careful not to burn. Serve over hot rice.

Nutrition Facts : Calories 675.6, Fat 45.7, SaturatedFat 16.1, Cholesterol 166.6, Sodium 1709.6, Carbohydrate 12.4, Fiber 0.8, Sugar 1.5, Protein 50.2

FILIPINO BISTEK

Filipino Bistek image

Make and share this Filipino Bistek recipe from Food.com.

Provided by Vicki in CT

Categories Steak

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs sirloin (we also sometimes leave whole and grill) or 1 1/2 lbs porterhouse steaks, cut into 2-inch pieces (we also sometimes leave whole and grill)
2 large onions, sliced
1 tablespoon lemon juice
3 tablespoons soy sauce
1/4 teaspoon salt
1 tablespoon sugar
3 tablespoons cooking oil
1/2 cup water

Steps:

Combine lemon juice, soy sauce, salt and sugar. Pour mixture over beef and marinate for 30 minutes.
Saute onions in oil until transparent. Transfer to platter.
Drain beef. Fry in same skillet used to cook onions.
Pour off excess oil, add marinade and 1/2 cup water. Simmer for 3-4 minutes, scraping off browned bits in skillet. Pour this over meat and onions. Serve with rice.

Nutrition Facts : Calories 264.5, Fat 18.9, SaturatedFat 6.2, Cholesterol 57, Sodium 496.2, Carbohydrate 5.9, Fiber 0.6, Sugar 3.3, Protein 17.2

BISTEK (FILIPINO BEEF STEAK)

Bistek (Filipino Beef Steak) image

Filipino beef steak, or bistek, is a staple in every household in the Philippines. This must-try recipe is very delicious and simple to make. Serve with steamed white or brown rice or a salad.

Provided by Mrs. Lagdameo

Categories World Cuisine Recipes Asian Filipino

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup soy sauce (such as Kikkoman®)
¼ cup lime juice
3 cloves garlic, smashed
2 teaspoons white sugar
1 teaspoon fish sauce
ground black pepper to taste
1 pound beef steak, sliced 1/4-inch thick
2 tablespoons vegetable oil, divided, or as needed
4 potatoes, cut into wedges
1 large onion, cut into rings
⅛ cup water

Steps:

Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
Pour the reserved marinade into the pan with water to deglaze, scraping up the browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 47.5 g, Cholesterol 60.3 mg, Fat 17.4 g, Fiber 5.8 g, Protein 25.7 g, SaturatedFat 5.3 g, Sodium 1952.5 mg, Sugar 6.2 g

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