Bistec Encebollado with a Eurasian Twist

Ingredients

In this Eurasian adaptation, we incorporate the flavors of Singaporean and Malaysian cuisine by marinating the beef in a blend of soy sauce, ginger, garlic, and spices. We also serve the dish with fragrant jasmine rice and a side of tangy sambal sauce, which adds a spicy kick to the dish. We alse have the original recipe for Bistec encebollado, so you can check it out.

• 500g (1.1 lb) beef steak, thinly sliced 500g (1.1 lb) beef steak, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Cooked jasmine rice, for serving Cooked jasmine rice, for serving
• Sambal sauce, for serving Sambal sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, ginger, garlic, ground coriander, ground cumin, and turmeric powder. Mix well.
2. 2.
   Add the sliced beef to the marinade and toss to coat. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat. Remove the beef from the marinade, allowing any excess marinade to drip off, and add it to the skillet. Cook the beef in batches for about 2-3 minutes per side, or until browned. Transfer the cooked beef to a plate and set aside.
4. 4.
   In the same skillet, add the sliced onions and cook over medium heat until they become soft and caramelized, about 10-15 minutes. Sprinkle the brown sugar over the onions and continue cooking for another 5 minutes, or until the onions are golden brown and caramelized.
5. 5.
   Return the cooked beef to the skillet with the caramelized onions. Stir well to combine and cook for an additional 2-3 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
6. 6.
   Serve the Bistec Encebollado over a bed of fragrant jasmine rice and drizzle with sambal sauce for an extra kick of spice.

Treat your ingredients with care...

• Beef steak — For the best results, choose a tender cut of beef such as sirloin or ribeye. Make sure to slice the beef thinly against the grain to ensure tenderness.
• Jasmine rice — Rinse the jasmine rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Sambal sauce — Adjust the amount of sambal sauce according to your spice preference. You can find sambal sauce in Asian grocery stores or make your own by blending chili peppers, garlic, shallots, and vinegar.

Tips & Tricks

• For a more tender beef, you can tenderize the steak by marinating it with a tablespoon of papaya puree for 30 minutes before adding the marinade.
• If you prefer a spicier dish, add a chopped chili pepper to the marinade or garnish the dish with sliced chili peppers.
• To save time, you can marinate the beef overnight to allow the flavors to develop even further.
• If you don't have access to jasmine rice, you can substitute it with basmati rice or any other fragrant rice variety.
• Feel free to customize the spice blend by adding other spices such as cinnamon, cardamom, or cloves for a more complex flavor profile.

Serving advice

Serve the Bistec Encebollado with a side of fragrant jasmine rice and a generous drizzle of sambal sauce. Garnish with fresh cilantro or sliced scallions for added freshness and color.

Presentation advice

Arrange the Bistec Encebollado on a plate, placing the caramelized onions on top of the beef slices. Place a mound of fragrant jasmine rice on the side and drizzle the sambal sauce in an artistic pattern around the plate. Garnish with fresh cilantro leaves or sliced scallions for an appealing presentation.