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Dad's Pinoy Bistek
Thursday, September 04, 2008

This is my dad's version of Bistek. He used to cook this dish when I was still young and it became my regular baon on school days - from preschool up to high school. When I went to study in Manila for college, Dad would bring it with him whenever he and Mom visited me and my sister.

This recipe is quite special to me. It has a nostalgic effect not only to me but also to my sister. I missed this dish so much that I made it a point to have a kilo of beef during those Saturdays he was visiting us. I thought it was high time that I learn to cook it.

Dad generously shared his procedure. On the first time he did it, I just watched. Then I was able to do it two times before I got it perfectly. There were no measurements given to me and I had to rely on my taste. It was on my third attempt to cook this dish when I was able to get a picture. My family love it, I'm sure you will, too! Anyway, here is how:

1 kilo of thinly sliced meaty part of beef
2 eggs
2 cups vinegar
1 cup soy sauce
1 onion
1 whole garlic
1 teaspoon salt
1/2 teaspoon pepper (add more if you like)
1/2 teaspoon ground pickles (optional)

Slice the meat thinly and pound a little. On a big mixing bowl, mix the onion, garlic, salt, and pepper with the beef, massaging them into the meat with your hands. Add the soy sauce and vinegar. When everything has been thoroughly mixed, add the eggs (and pickles if you want). Mix again. Make sure every part of the beef is well coated. Leave the mixture in the refrigerator overnight.

Next day, heat around one tablespoon cooking oil in a pan then saute the beef, onion and garlic. When the beef changes color, add the marinade and let it cook until beef becomes tender. Add salt and pepper according to your taste. That's it. Enjoy your meal!


posted by Amelyn R. Rafael,MD @ 1:07 PM  
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Name: Amelyn R. Rafael,MD
Home: San Fabian, Pangasinan, Philippines
About Me: Family Physician, and Associate Professor (Clinical Anatomy and Medical Physiology)
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