Bistek Stir Fry

Bistek Stir Fry. I am always a fan of stir fry beef , what ever type of they really are great. Stir fry are mostly used if Chinese cooking. The Ilocanos use these method of cooking to some of the popular beef dishes, imbaliktad (tossed or flipped) and kinigtot (stunned), both method beef are quickly stir cooked at high heat or boiled for a few minutes. Premium beef cuts are best cooked this way other wise it tend to get harder if cooked a little longer.

One of my favorite Pinoy beef dish is the bistek, How ever I found in some versions the beef are fried to the extent that they are overcooked and hard to chew. This bistek stir fry is another of my originals. It is prepared using the original ingredients of bistek Tagalog and traditional stir fry Chinese cooking.

Ingredients:

1 k. lean beef, thinly sliced into strips
4 small size onion, sliced into rings
1 tsp. black pepper, coarsely ground
1/2 head garlic, minced
2 tbsp. cornstarch
1/4 c. soy sauce
3 tbsp. lemon juice
1/2 tsp. sugar
salt and pepper
cooking oil

Cooking procedure:

Marinate beef in soy sauce, lemon juice, sugar, cornstarch and a dash of salt and pepper for 10-15 minutes. In a wok, heat 2-3 tablespoon of cooking oil quickly stir fry onion rings until translucent, remove from wok and set aside. On same wok at high heat stir fry beef in batches for 3-5 minutes or until color change to brown and start to sizzle. When last batch is done return all the stir fried beef. Correct seasoning if required. Add in stir fried onion and stir cook for another minute. Serve hot with fried rice and egg.