- 500 grams thinly sliced (1/4-inch thick) New York cut â€“ using the blunt side of knife, pound all over the meat; both sides (secret to having tender beef)
- 2 cups sliced onions (half moon â€“ cut onion in half, lengthwise and slice 1/8-inch thick)
- 1 teaspoon minced garlic
- Â¼ cup light soy sauce
- 2 tablespoons water
- 1 tablespoon lemon juice or 1 Â½ teaspoons calmansi juice
- salt and pepper to taste
- 1 cup corn flakes crumbs or bread crumbsâ€“ place on plate
- 1 whole egg â€“ beaten â€“ place in a bowl
- cooking oil for sautÃ©ing (2 tablespoons) and frying (about 1 cup)
- Dip each slice of beef in egg; then dip and cover all over in corn flake crumbs. Set aside.
- In a frying pan, place 2 tablespoons of cooking oil and sautÃ© the garlic and onions till the onions are translucent (wilted).
- Pour in the soy sauce, water, lemon juice;
- Season with salt (1/8 teaspoon and Â¼ teaspoon freshly ground black pepper)
- Set aside.Combining the Rest of the Ingredients:
- In another frying pan, over medium heat, pour in enough oil to cover the bottom of the pan.
- When the oil is hot (180Â°C), fry the steak slices, one by one, one minute each side; then set aside.
- In the pan, with the onion mixture, place the fried steak and simmer with cover, for 5 minutes.
- Goes well with steamed rice or mashed potatoes.
- To make the regular Bistek, do away with the crumbs, beaten eggs but you still must fry each one.
- You can also use sirloin cut for this. The New York cut is just more tender.