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Beef Sisig
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How to Cook Beef Sisig

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Beef Recipe
Cuisine: Filipino
Keyword: beef sisig, sisig na baka
Servings: 8 servings
Calories: 269kcal
Author: Manny

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.