This is one of my favorite dishes. It is definitely better with calamansi or native lemons if you want a stronger sour taste (you can check Asian or Filipino food stores for this). Lemons or limes have a lighter taste, but are still good and they provide enough flavor. As for the onions, I like the red variety because it makes the dish tastier.
Garlic fried rice also compliments this delectable meal.
1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tablespoons of calamansi (native lemon) juice or lime/lemon juice
1/4 cup of dark soy sauce
2 teaspoons of minced garlic
2 large red onions, cut into rings
2 tablespoons of cooking oil
In a bowl, marinate the beef in soy sauce, lemon/calamansi juice, 1 teaspoon garlic and ground pepper. Refrigerate for 30 minutes up to overnight. The longer you marinate it, the better.
In a frying pan or skillet, heat the oil under medium heat. Sauté the remaining garlic for one minute. Add the onions for 2-3 minutes or until they turn light purple, but are still crunchy or cooked (depending on your taste). Remove the garlic and onions and transfer to a plate.
Pan-fry the beef in batches until they are brown. Once they are cooked, place the beef in the skillet and pour in the marinade. Add 1/4 cup water and let it boil. After, simmer for another 5-8 minutes or until the beef is tender and you have reached desired consistency for the sauce. Add the onions.
Garnish with fresh onion rings is desired. Serve warm with rice.
Photo Courtesy Of: arnold | inuyaki