The type of soy sauce that you use is crucial to this dish. Use soy sauce that is not too salty. I find that Silver Swan brand is too salty for me so I use Marca Pina. I have not tried using Kikoman Lite Soy Sauce for this but I would guess that it will turn out fine since it's not too salty like the original. Using Vidalia onions is also recommended since the sweetness of these type of onions complement the saltiness of the sauce. If you are using a part of the beef other than the round, I suggest you pound the beef slice with a mallet or something similar to tenderize it. I remember my mom using the back of the knife to pound the beef, so it's not cutting through the meat. As with any cooking recipe, this can be tweaked according to your taste.
PHILIPPINE BEEF STEAK "BISTEK"
1 lb. Beef round or tenderloin, sliced thin
1/2 cup soy sauce
Juice of 1 lemon
1 big onion, sliced across so you'll end up with rings
1. Mix soy sauce, ground pepper and lemon juice in a big bowl.
2. Add the sliced beef and mix with your hands. Let sit in the fridge for 30 min.
3. Heat oil in a big pot.
4. Fry the onions up to the consistency you prefer. I prefer my onions to be soft, some like it crunchy. Set aside.
5. Fry the beef but do not over cook. Remember that the beef slices are thin so it does not take long for it to cook. Over cooking the beef will result in tough and dry meat. Set aside the cooked meat while you're cooking the rest of the meat.
6. Pour the sauce in the pot and cook for 2 minutes.
7. Arrange the beef slices in a serving bowl and put the cooked onions on top. Pour the cooked sauce over the meat and onions.
8. Serve over hot rice.
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