This Philippine Beef Steak recipe uses only five other ingredients soy sauce or coconut aminos, lemon, onions, potatoes. Takes four easy steps and cooks in 20 minutes!
With the meat, mix together the Soy sauce and juice of one lemon in a Ziploc bag. If time allows, marinate the meat for at least 30 minutes. Keep in the fridge until ready to cook. See notes below!
When ready to cook, add 1 Tablespoon of olive oil in a hot skillet, over medium heat. Sear the meat for 2 minutes on each side in a single layer. Don't overcrowd the meat! Set aside.
Brown potatoes, 3 minutes on each side. Set aside.
Caramelize onions 3 - 5 minutes. Add the meat and potatoes back in the skillet.
Add 2 Tablespoons each of coconut aminos and lemon juice. Let simmer for 1 minute.
Notes
For non-red meat eaters, you can switch out the meat for chicken, pork, or seafood.
When it comes to marinating a less tender cut of meat like flank or skirt steak, four hours is ideal however, I would not recommend going over 24 hours.
Marinating a more tender cut of meat like Sirloin or Rib-Eye - 30 minutes will do for this recipe.
ALWAYS bring the steak to room temperature for at least 30 minutes or so before cooking to produce a slice of very tender meat.
Another cooking option is to grill the meat. If doing so, you may want to keep the meat whole for ease in cooking then slice thinly after letting the meat rest.