Here is an easy to cook and very quick indeed because the cooking time only requires a few seconds of frying the beef. Actually, cooking beef only requires very little time when stir frying or frying because too long it will become tough and hard like rubber. The technique there is to slice the beef thinly or tenderize it first by pounding it with meat mallet and adding some tenderizers.
Which is done in this recipe of course. Thick slices slices of beef like the T-bone steak are usually raw inside if not thoroughly cooked. So if you want to have tender beef dishes follow the above instructions. The Kapampangan version of bistek doesn’t really have much difference on the bistek tagalog where their ingredients are almost the same. Maybe the way it is called because in Kapampangan it is called “bistig baka”.
Unlocking the Flavors of Bistek
A delightful Filipino dish, is not just a feast for your taste buds but also a quick and easy-to-make treat for your busy days. Mastering the art of preparing this Kapampangan version involves a few simple steps that guarantee a burst of flavors in every bite. Let’s dive into the details and unravel the secrets behind creating a perfect bistek kapampangan.
The Thin Slices: Crafting the Perfect Beef Base
Begin the culinary journey by preparing the star of the dish – the beef. Optimal tenderness is achieved by slicing the meat thinly, about half an inch thick. Lay out a food-grade plastic or wax paper on a clean surface and evenly distribute the beef. Cover it with another sheet and, armed with a meat mallet, gently pound the beef. This not only ensures a consistent thickness but also tenderizes the meat. Remember to thaw the meat beforehand; attempting to pound frozen meat will result in an undesirable crumbly texture.
Infusing Flavors: The Art of Marination
After achieving the desired thickness, it’s time to elevate the flavor profile. Season the beef generously with Worcestershire sauce, pepper, salt, and a touch of meat tenderizer. Allow the meat to marinate for at least 30 minutes in the refrigerator. This step is crucial for the flavors to penetrate the meat, creating a harmonious blend that will make your beef dish unforgettable.
Swift and Crispy: Quick Frying Technique
The key to succulent beef lies in a quick yet precise frying process. Heat a skillet with about an inch of cooking oil. In a matter of 5 to 10 seconds on each side, fry the marinated beef to perfection. To maintain the crispiness and avoid overcooking, it’s recommended to cook the beef in batches, typically two pieces at a time. This ensures that each piece receives the attention it deserves, resulting in a uniformly delicious outcome.
Caramelized Goodness: Sautéed Onions Enhancement
The flavors continue to unfold as we move to the next step. Utilize the same pan with the residual cooking oil to sauté onions until they reach a delightful wilted or softened state. These sautéed onions will add a sweet and savory element, elevating the overall taste of the dish. Once softened, remove the onions from the pan and generously layer them on top of the cooked beef.
Creating the Signature Sauce: A Symphony of Flavors
In the same pan, create the signature sauce that will tie all the elements together. Combine soy sauce, calamansi juice, sugar, and water. Bring the mixture to a boil, stirring to incorporate the fond from the pan – those flavorful bits left behind from frying the beef and sautéing the onions. Let the sauce simmer for a minute, allowing the flavors to meld seamlessly. Finally, pour this delectable sauce over the cooked beef and onions, creating a symphony of flavors that will leave your taste buds tingling.
The Culmination: Serving and Savoring
With the bistek now expertly crafted, it’s time for the grand finale. Serve the dish piping hot, accompanied by generous portions of steaming rice. The tender, flavorful beef, paired with the caramelized onions and the rich sauce, promises a culinary experience that is both comforting and indulgent.
Mastering the art of bistek kapampangan involves a careful orchestration of slicing, marinating, frying, sautéing, and saucing. Each step plays a crucial role in creating a dish that captures the essence of Filipino cuisine. So, the next time you crave a quick and flavorsome meal, embark on this culinary adventure and savor the delights of this kapampangan dish.
How to Cook Bistek Kapampangan (Quick and Easy)
Ingredients
- 1/2 kilo beef sirloin or tenderloin slightly frozen
- 1 tsp. meat tenderizer
- 1 tsp. Worcestershire sauce
- 1/8 tsp. ground black pepper
- 1/8 tsp. rock salt
- 1 large white onion sliced into rings
For the sauce:
- 1/4 cup soy sauce
- 1 Tbsp. calamansi juice or lemon juice
- 1 cup water
- sugar to taste
Instructions
How to cook Bistek Kapampangan:
- Prepare the beef by slicing across the grain about half an inch thick. Then lay a food grade plastic or wax paper on a clean table and put the beef and distribute it evenly.
- Cover with another sheet of wax paper and pound with a meat mallet to tenderize. Take note that you need to thaw the meat first before pounding because it will crumble to pieces when you pound it still frozen.
- Then season the meat with Worcestershire sauce, pepper, salt and sprinkle with meat tenderizer. Let it stand for 30 minutes in a refrigerator before cooking.
- Heat skillet with about an inch deep of cooking oil and lightly fry the meat quickly for 5 to 10 seconds on each side. Then put in a platter after each of the meat pieces is cooked. The best method is cooking batches at least 2 pieces of meat on each frying.
- Using the same pan with the cooking oil, saute the onions until wilted or softened. Then remove from the pan and top the beef with the onions.
- In the same pan again, pour soy sauce, calamansi juice, sugar and water. Bring to a boil and stir the mixture to remove the fond from the pan. Then cook the sauce for a minute then pour it on top of the cooked beef and onions. Then serve hot with lots of steaming cooked rice.
Notes
Cooking Tips:
- Optimal Beef Thickness: Slice the beef thinly, about half an inch thick, and ensure uniformity to guarantee quick and even cooking, preventing toughness while allowing the flavors to penetrate the meat effectively.
- Marination Magic: Marinate the beef with Worcestershire sauce, pepper, salt, and meat tenderizer for at least 30 minutes; this step is crucial for infusing the meat with rich flavors and ensuring a tender and succulent outcome.
- Quick Frying Precision: When frying the beef, do so in batches, typically two pieces at a time, for 5 to 10 seconds on each side to maintain the desired crispiness and prevent overcooking, resulting in a perfectly cooked and delightful kapampangan bistek.
Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Facts:
Amount per Serving:208g, Calories: 279kcal, From fat:101, Total fat:11.2g, Saturated Fat:4.4g, Trans Fat:0.6g, Cholesterol:116mg, Sodium:1038mg Total Carbohydrate: 3g, Dietary Fiber: 0g, Sugars: 1g, Protein: 39g, Vitamin A: 1%, Vitamin C: 3%, Calcium: 3%, Iron: 24%
