Here’s another one of my favorites because it’s always so tasty and only uses 7 ingredients. You can’t mess this one up!
My brother loves making this too. And I think it’s one of the first recipes I taught him to make. He’s a single guy ladies and he can cook! Leave me a comment and I’ll connect you. 🙂
A little history on this dish…bistek as it’s called in the Philippines, is beef steak….hah! Did you figure that out? It’s mainly grilled steak, you know, typically one would season a cut of steak with salt and pepper, grill it and call it a day. However, we pushed the envelope a bit on this recipe. We marinate the beef for at least an hour to not only help tenderize the beef, but to elevate the flavors even more with the combination of lemon and soy sauce, thus giving this a juicier flavor. Then we complete the culinary experience by adding broccoli, potatoes and onions. And steamed rice….but of course!
So…what are the INGREDIENTS?
Start with a good cut of meat. Here’s the thing, using this marinate to tenderize tougher cuts of meat like flank steak for an hour will work just fine. Personally, I prefer meats that have more marbling to it, like my favorite rib eye! Sirloin steak will work perfectly as well. OMG, I’m salivating just writing this.
For the marinade: 1/2 cup of soy sauce, juice from 1 lemon, and 1 T olive oil. Reserve half!!!!
For the rest of the ingredients: 1 head of broccoli, 2 potatoes, and 1 medium sized onions.
Ta-dah! How’s that for a short list!
LET’S PREP THE INGREDIENTS:
First things first = Slice the beef thinly so it retains the marinate and cooks quickly and evenly. <<< remember that!
In a bowl, deep platter or gallon sized ziplock bag, put the sliced beef with (half the marinade) soy sauce, lemon juice and 1T olive oil. Let the beef marinate for at least an hour or overnight. I marinate overnight. Talk about meat so tender, it melts in your mouth like butter. Save the other half of marinade in a bowl. You will need this when making the sauce….gravy….whatever you want to call it.
Meanwhile, cut up your vegetables. What did I tell you about organizing your ingredients and making music in the kitchen? Anyway, cut up the broccoli into florets which will yield about 3 to 4 cups. Cut the potatoes into wedges, and the onions into rings.
NOTE on the potatoes, if you’re not going to cook them right away, soak them in water so they don’t turn brown. Then dry them on paper towels so they don’t splatter when you brown them in hot oil in the skillet.
IT’S COOKING TIME!
So yeah, brown the potatoes in the medium-heat skillet. Once the potatoes are done set them aside on a plate. Now it’s the onions’ turn. Caramelize the onions slightly, I like the onions with a bit of crunch. If you like them more caramelized and less crunchy, you’re the boss of you in the kitchen ~ so caramelize them longer. Add more oil as needed. Set aside the potatoes and the onions.
Steam the broccoli and set aside.
Now sauté the beef slices a few at a time. Depending on the thickness of the beef, 3 to 4 minutes cooking time per side should do it. Add more oil as needed. I keep the heat slightly lower than medium so I don’t burn the meat. Remember what I told you – eating burnt meat is not good for you. Did I tell you I’m a Nutritionist?
Oh yeah, I was saying, keep the heat a tad low so while you’re cooking the beef, you’ll start to collect some of the juice in the pan, you’ll need this afterwards. So when all the beef is cooked, you can add the reserved marinade in the skillet. Let it simmer for a couple of minutes, then add the meat, broccoli, potatoes and onions back in the pan.
Serve with steamed rice! When you cook Philippine food, and you have that delicious sauce (gravy), you’d want the rice to soak up all that flavor! OMG!!! I can’t stop salivating. Enough already.
Talk to you later…..I’m off to the dining table and eat with the family! TTFN!!!
Meanwhile, I really hope you make this and please let me know how it turns out. Would love your comments.
Let me know if you made it. Post and tag @JozMahal on Instagram using hashtag #JozMahal.
You in the mood for beef that is savory and packed full of flavor? Give this one a try! Only 7 ingredients folks. 7!!! And takes just 30 minutes to cook.
- 2 lb. beef, Rib Eye, Sirloin or Flank Steak
- 1 head of broccoli cut into florets, (yields about 3 to 4 cups)
- 2 potatoes cut into wedges
- 1 medium sized onion cut into rings
FOR THE MARINADE:
- Slice the beef thinly so it retains the marinate and cooks quickly and evenly.
- In a bowl, deep platter or gallon sized ziplock bag, put the sliced beef with (half the marinade) soy sauce, lemon juice and 1T olive oil. Let the beef marinate for at least an hour or overnight.
- Meanwhile, cut the broccoli into florets, the potatoes into wedges, and the onions into rings.
- Steam the broccoli for 5 minutes. Brown the potatoes in the medium-heat skillet for 4 minutes each side. Set aside on a plate. Caramelize the onions 3 to 5 minutes.
- Add more oil in the skillet as needed. Sauté the beef slices a few at a time. Depending on the thickness of the beef, 3 to 4 minutes cooking time per side should do it.
- So when all the beef is cooked, add the reserved marinade in the skillet. Let it simmer for a couple of minutes, then add the beef, broccoli, potatoes and onions back in the pan.
- Serve with steamed rice!
- The equipment section above contains affiliate links to products I LOVE and personally use.
- If you’re not going to cook the potatoes right away, soak them in water so they don’t turn brown. Then dry them on paper towels so they don’t splatter when you brown them in hot oil in the skillet.
Keywords: philippine bistek recipe, beef and broccoli recipe
Welcome to Joz Mahal. I’m here to show you how exotic can be easy. Seriously folks, I LOVE to cook and I LOVE to entertain just as much. My friends and family love coming over to “the Joz Mahal” kitchen because they know they will be treated like royalty. Every food I make is full of flavorful ingredients, and aside for the delightful conversations you’ll hear plenty of oohs and aahs at the dinner table. Every bite is truly an exotic journey of the senses. Yet all the dishes are very quick and simple to make, using ingredients that are easy to find. I’m truly passionate about cooking delicious foods! Come and cook with me. Let’s be taste buds ~ and follow me along my exotic culinary journey. I can help you put the ❤️ back in the kitchen. After all, that is why I call this blog the Joz Mahal. Read more about me here…
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