Teriyaki Bistek is the result of combining Bistek Tagalog and Beef Teriyaki. This is the counterpart of crossovers in the automobile world. This recipe started from my simple curiosity about the outcome of combining the 2 dishes. I’m glad that I got the taste that I am targeting during the first try.
I used flank steak for this recipe. You can use other beef cuts though, but make sure that you slice the meat as thin as you can so that it will cook faster. Slicing the meat thinly will make the meat tender and easy to chew.
This dish is best to eat with steamed rice. It will be great if you will use sushi rice or other semi-sticky rice variety. Of course, you can always use your favorite sinandomeng, Jasmine, or dinorado. With meals this good, I should start watching my diet.
Teriyaki Bistek Recipe
- 2 lbs. skirt steak sliced
- 1 piece lemon
- 3/4 cup low sodium soy sauce
- 2 tablespoons granulated white sugar
- 1 medium white onion sliced crosswise
- 1 cup water
- 1 tablespoon cornstarch diluted in 2 tablespoons cold water
- 2 teaspoons sesame oil
- 1 tablespoon sesame seeds
- 1/4 cup cooking oil
- Salt and pepper to taste
- Combine soy sauce, sugar and juice from 1 lemon. Mix well.
- Marinate the skirt steak in the soy sauce mixture for 30 minutes.
- Segregate the beef with the marinade.
- Heat the cooking oil and then sear the marinated beef for 3 minutes.
- Pour-in the remaining marinade, water, and sesame oil. Stir and then let boil. Simmer for 30 minutes Add water as necessary.
- Let the liquid reduce to half. Pour-in cornstarch diluted in water. Stir until the sauce thickens.
- Add salt and pepper.
- Add the onion. Cover and cook for 2 minutes.
- Transfer to a serving plate. Sprinkle sesame seeds on top.
- Serve. Share and enjoy!
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