Beef sisig is a variation of the famous pork sisig. Unlike the pork sisig that use pig’s head as the main ingredient, the beef sisig use beef tenderloin. The procedure is almost the same as the original sisig that uses pork. You have to fry the meat first then chop it in to small pieces. Make a sauce from the marinade by sauteing onion, garlic, chili and the marinade. Simmer for a few minutes and season with salt and pepper and add beef broth cubes. Then add the fried meat. Put some mayonnaise and lemon juice.
Discover the Delight: Beef Sisig Unveiled
Beef sisig, a tantalizing twist to the classic pork sisig, brings forth a delectable alternative for those seeking a beefier delight. Embracing beef tenderloin as its core, this recipe seamlessly mirrors the renowned preparation of traditional sisig. Unveil the secrets to crafting this savory masterpiece and elevate your culinary prowess.
Prepping Perfection: Slicing and Marinating the Beef
Begin your culinary journey by finely slicing the beef into strips, each about half an inch in thickness. The key to unlocking the full potential of flavor lies in the art of marination. Immerse the beef strips in a luscious blend of soy sauce and vinegar, allowing them to absorb the rich essence for a minimum of one hour.
Frying Finesse: Transforming Strips into Golden Bliss
Once marinated to perfection, it’s time to unleash the sizzle. Fry the beef strips until they achieve a golden brown allure, a visual testament to the impending deliciousness. Set aside these golden delights, paving the way for the next chapter in this culinary adventure.
Liver Luxury: Elevating with Beef Liver
Take the flavor up a notch by introducing beef liver to the ensemble. Boil the liver before subjecting it to the same golden fry that bestowed magnificence upon the beef strips. Slice the fried livers into medium-sized cubes, a luxurious addition to the beefy symphony that awaits.
Wok Wonders: Sauteing Aromatics for Flavor Symphony
In a wok or heavy skillet, orchestrate a flavor symphony by sautéing a harmonious trio—garlic, onion, chili, and bell pepper. Elevate the essence of the dish with these aromatic wonders, laying the foundation for an unparalleled gastronomic experience.
Marinade Magic: Infusing Essence with Soy Sauce and Vinegar
Harness the magic of the beef marinade by pouring approximately 1/2 cup of the soy sauce and vinegar mixture into the wok. Allow this potion to simmer, marrying the flavors in a delightful union that will dance on your taste buds.
Broth Brilliance: Introducing Beef Broth Cubes
Culminate the savory crescendo by introducing beef broth cubes to the mix. Let the broth infuse richness, depth, and a symphony of savory notes. Season to perfection with salt, ensuring your creation aligns with your individual taste preferences.
Harmonious Fusion: Bringing it All Together
As the aromas intensify and flavors meld, unite the sautéed ingredients with the fried beef strips and liver. This moment of fusion marks the culmination of your culinary prowess. To add a touch of creaminess and zesty freshness, incorporate mayonnaise and a hint of lemon juice, ensuring all elements are luxuriously coated.
Serving Sensation: Presenting Beef Sisig in its Glory
The final act unfolds as you present your creation hot and ready to devour. The beef sisig, a harmonious blend of textures and flavors, is a testament to your culinary finesse. Whether shared with loved ones or savored solo, this dish promises a sensational dining experience.
Wrapping-Up: Beef Sisig – A Symphony on Your Plate
In mastering the art of crafting beef sisig, you’ve embarked on a journey of culinary brilliance. The amalgamation of marinated beef, fried liver, and aromatic wonders creates a symphony on your plate. Elevate your cooking repertoire and indulge in the rich, savory world of beef sisig. Let each bite be a testament to the culinary maestro within you.
How to Cook Beef Sisig
Ingredients
- 1 kilo beef tenderloin with fat
- 1/4 kilo beef liver or chicken Liver
- 1/2 cup soy Sauce
- 1/2 cup vinegar
- 5 pcs bird's eye chili or siling labuyo crushed
- 4 pc medium size white onion chop into small cubes
- 1 head garlic minced
- 1 pc green bell pepper chopped into small cubes
- 1 pc red bell pepper chopped into small cubes
- 3 pcs lemon or calamansi
- 1/2 cup mayonnaise
- 1 pc beef broth cube
- salt and pepper to taste
Instructions
How to cook beef sisig:
- Slice the beef into strips about half an inch thick.
- Marinate in soy sauce and vinegar for about one hour.
- Then fry the marinated beef until golden brown and set aside.
- Boil the beef or chicken liver and fry it the same as you did in the beef strips. Set aside.
- Slice the fried livers into medium size cubes. Set aside.
- In a wok or a heavy skillet, heat about 1 tablespoon oil and saute garlic and onion, chili and bell pepper.
- Then pour about 1/2 cup of the soy sauce and vinegar mixture from the beef marinade.
- Simmer for a few minutes then add the pepper and beef broth cube.
- Add salt according to your desired taste. Then pour it on the fried beef strips and liver.
- Put the mayonnaise and some lemon juice to give a little sourness and mix until all the ingredients are well coated with mayo.
- Serve hot.
Notes
Cooking Tips of Beef Sisig Recipe:
1: Achieve Flavor Depth with Extended Marination The secret to an irresistibly flavorful beef sisig lies in the art of marination. Extend the marination period beyond the suggested one hour for a more profound infusion of soy sauce and vinegar into the beef strips. Allow the beef to soak up these rich flavors, ensuring every bite bursts with a harmonious blend of tanginess and savory goodness. 2: Balancing Crunch and Tenderness in Fried Elements To elevate the texture of your beef sisig, master the art of frying. Achieve a golden brown perfection with the beef strips, offering a delightful crunch that complements the tender beef. Simultaneously, take care not to over-fry the liver cubes, preserving their succulent tenderness. This duality of textures enhances the overall dining experience, creating a symphony of sensations with every mouthful. 3: Enhance Aromatics for a Flavorful Prelude The sauteing stage in preparing beef sisig sets the foundation for a flavor symphony. Exercise precision in sauteing garlic, onion, chili, and bell pepper, allowing their aromas to intertwine gracefully. Control the heat to avoid overcooking, preserving the freshness of the ingredients. This meticulous approach ensures that the aromatic prelude of your beef sisig is as captivating as its final crescendo on the plate.