Cooking (Probably) The Most Flavorful Steak in the World

calamansi juice

🥗Healthier: lime juice

💰Cheaper: lemon juice

Lime juice provides similar acidity and flavor.

beef sirloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is lower in fat; pork is often cheaper.

Slice the ribeye steak thinly against the grain using a boning knife.

Clean the cutting board with hot water and soap after handling raw beef.

In a large bowl, add 1/2 cup of Filipino soy sauce.

Juice 2 limes and 1 lemon to get 1/3 cup of juice and add to the bowl.

Grate in 4 cloves of garlic and add 3/4 teaspoon of black pepper.

Add 2 teaspoons of sugar to the marinade.

Gently mix the marinade and add the sliced beef, ensuring not to tear the slices.

Cover the bowl with plastic wrap and refrigerate to marinate for 1 to 24 hours, preferably overnight.

Remove the beef from the marinade and strain it to reserve the liquid.

Let the beef sit at room temperature for a bit before cooking.

Toast 2 cups of jasmine rice in a pot over low-medium heat for 5-6 minutes, stirring every 30-45 seconds.

In a separate pot, bring 3 and 3/4 cups of water to a boil.

Once the water is boiling, add it to the toasted rice, season with salt, and cover with a lid.

Cook the rice over low heat for 12-14 minutes, then fluff with a fork after removing the lid.

In a large cast iron skillet, heat 2-3 tablespoons of avocado oil over medium-high heat until lightly smoking.

Add the whole sliced sweet onions to the skillet and sear for about 2 minutes on one side without moving them.

Flip the onions to brown the other side, then set them aside.

Add more oil to the skillet if needed, ensuring it coats the bottom.

Add the marinated beef slices to the pan and cook for 20-30 seconds per side.

Cooking Techniques

Equipment Needed

Spice Level: