This Filipino take on steak and onions is easy to prepare and is loaded with flavor.
Combine the lemon juice and soy sauce in a bowl then add the sliced beef. Stir to make sure the beef is mostly coated with marinade. Marinate in the refrigerator for between one to four hours.
In a skillet, add a few tablespoons of oil, heat to medium or medium high and fry the sliced potatoes until they've begun to turn golden. Set aside. (You can season them lightly with
Separate the marinated beef slices from the marinade but SAVE the marinade. If you can, drain as much of the marinade as possible from the beef.
In the same skillet, add a few more tablespoons of oil if the pan is too dry. Keep the heat to medium or medium-high and fry the beef slices on both sides just until they lightly brown, about two minutes each side, depending on how thick or thin your slices are. Watch your heat, any residual marinade in the pan will caramelize in the pan as you fry the meat. This will lend to more flavor later so manage your heat so it doesn't burn. You may have to cook the beef in batches. Set them aside.
In the same skillet that you fried the potatoes and beef in, add another tablespoon or two of olive oil then add the chopped half onion and chopped garlic. Cook for just two minutes. Add the reserved marinade and bring to a boil. Lower the heat to simmer and add the beef, freshly ground pepper and any pan juices that collected on the plate after frying them. Add 1/2 cup water. Cover and simmer. Note: if you use higher quality beef, you will only need to simmer for five to ten minutes. If you use lower quality beef, you may need to simmer for up to thirty minutes but this is okay. Either version will be delicious. Taste the sauce and add the remaining water according to your taste. You can add the potatoes five minutes before you turn off the heat or you can serve them on the side. The onion rings can be added just a minute or two before you turn off the heat. The goal is to just cook them long enough remove their bite but not their crunch. Serve with rice.
Soy Sauce: Any variety of soy sauce would work here but I prefer Filipino soy sauce for this dish. I use the Marca Piña brand.
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