Bistek is by far one in all my favourite Filipino recipes – and that’s saying rather a lot! I actually love all the things that this distinctive Southeast Asian delicacies has to supply. From adobo to kare-kare, pinkabet, lumpia, and extra, Filipino dishes are full of the form of taste and brightness that all of us wish to eat year-round, however particularly in summer season!
After I prepare dinner Bistek, I choose to make use of Aussie Grassfed beef tenderloins. I’m so impressed that the Australian beef business is consistently engaged on methods to reduce its affect on the planet. For example, they’ve set an formidable objective to be carbon impartial by 2030. Plus, their cattle are humanely raised by generational Aussie ranchers. You will discover out extra by visiting the True Aussie Beef and Lamb website.
I feel one of many causes I take pleasure in bistek a lot is that the tenderloin steaks absorb all the flavors that make Filipino meals shine. For example, calamansi fruit is a citrus native to the Philippines. The juice has the sourness of a lime mixed with the sweetness of a mandarin orange. So, once you prepare dinner up your Aussie Grassfed beef tenderloin steaks with calamansi, garlic, sugar, and soy sauce, these shiny flavors caramelize with the steak in a dreamy style.
As I at all times take pleasure in cooking up wholesome greens for dinner, I served the bistek on a mattress of spinach adobo (mmmm!). I even added some further vibrance with a fast pickle often known as “atsara,” which includes julienned veggies like papaya, daikon, carrots, and bell peppers. Such a easy pickle however a lot taste!
It’s clear that once you eat higher, you are feeling higher, and this dish is not any exception. It’s so properly balanced between the naturally lean Aussie Grassfed beef tenderloins, the greens, and the atsara, that despite the fact that you would possibly really feel such as you’re spoiling your self, you’re actually getting in some critically nice vitamin.
Get pleasure from!
Filipino Bistek with Aussie Grassfed Beef Tenderloin, Atsara, and Spinach Adobo
Time: 1 Hour, 30 Minutes
Serves 4-6
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Components
½ cup calamansi juice (or 6 tbsp lemon juice + 2 tbsp orange juice)
6 tbsp + ¾ cup soy sauce, divided
6 cloves garlic, minced, divided
3 tsp brown sugar, divided
1 ½ kilos Aussie Grassfed Beef tenderloin
10 garlic cloves, smashed, divided
2 medium white onions, reduce into ½ inch-thick slices
½ cup inexperienced papaya, peeled, julienned
¼ cup daikon, peeled, julienned
1 small carrot, peeled, julienned
½ small inexperienced bell pepper, julienned
½ small crimson bell pepper, julienned
Kosher salt
Canola oil
2 small yellow onions, thinly sliced
8 tbsp cane sugar, divided
½ cup coconut vinegar
3 bay leaves
¼ tsp freshly floor black pepper
2 bunches spinach, stemmed
¼ cups white vinegar
1 tsp contemporary ginger, minced
3 small chicken’s-eye chilies, thinly sliced
2 tbsp butter
To Serve
1 lemon, reduce into wedges
Steamed rice, for serving
Instructions
In a medium bowl, add the calamansi juice, 6 tbsp soy sauce, 5 cloves minced garlic, 2 tsp brown sugar, and 6 tbsp water. Stir to mix till the sugar dissolves.
Lay the Aussie Grassfed Beef tenderloin steaks out on a slicing board and rub them throughout with 2 smashed garlic cloves. Pound the steaks with a meat tenderizer till they’re ¼-inch thick. Then reduce the steaks into 4-inch extensive items, concerning the measurement of the palm of your hand. Add the steak and sliced onions to the marinade and put aside.
In the meantime, make the atsara by tossing the papaya, daikon, carrot, inexperienced and crimson bell peppers with 1 tsp kosher salt on a big baking sheet. Unfold the salted greens out in a single layer and permit them to sit down out for 1 hour.
In a big saucepan, warmth 4 tbsp canola oil over medium excessive warmth. Add yellow onions and remaining smashed garlic cloves, and prepare dinner till softened, about 4 minutes. Add 2 cups water, 2 tbsp cane sugar, ¾ cup soy sauce, coconut vinegar, bay leaves, and freshly floor black pepper. Cowl and simmer for 10 minutes. Add spinach and prepare dinner for 3 to five minutes or till wilted and the stems are tender. Take away bay leaves and set the spinach adobo apart. Preserve heat.
In the meantime, add white vinegar and 6 tbsp cane sugar to a medium saucepan and convey to a boil, stirring to dissolve the sugar. Scale back warmth to medium and add remaining minced garlic, ginger, chilies, and ½ tsp kosher salt. Simmer the brine for five minutes and take away from warmth.
Place the salted atsara greens between a big piece of cheesecloth or a number of layers of paper towels. Squeeze out as a lot liquid as potential, discarding the liquid. Place the greens in a bowl. Pour over the brine and set the atsara apart.
Switch the Aussie Grassfed Beef tenderloin steaks and onion rings from the marinade to a plate, shaking off any extra. Reserve the marinade.
In a big skillet or Dutch oven, warmth 3 tbsp canola oil over medium-high warmth. Add onion rings and prepare dinner till softened, however not browned, about 3 to 4 minutes. Switch onions to a plate.
To the identical skillet, warmth 1 tbsp canola oil over medium-high warmth. Prepare dinner the steaks for 3 to 4 minutes on either side, till browned and crispy. Switch steaks to a plate. Preserve heat.
Return the reserved marinade to the skillet over medium-high warmth, scraping up any browned bits. Stir in butter with 2 tsp brown sugar, and simmer for a couple of minutes, till the sauce has diminished barely.
Serve the Aussie Grassfed Beef tenderloin steaks over the spinach adobo. Pour over the cooked marinade and garnish with sautéed onion rings. Serve with steamed rice, atsara, and lemon wedges on the facet.
