Bistek Tagalog with Chapssalgaru Rice
A twist on the classic Filipino beef steak dish, served with a flavorful spicy rice.
Ingredients
- ●2 steaks beef steak (1.5 lbs)1 inch thick
- ●1 large onion chopped onionssliced
- ●2 medium tomatoes chopped tomatoesdiced
- ●3 cloves chopped garlicminced
- ●2 cups chapssalgaru riceuncooked
- ● salt and pepperto taste
- ●2 tbsp patis (fish sauce)for seasoning
Instructions
- 1
Marinate the beef steak in a mixture of salt, pepper, and patis for at least 30 minutes.
- 2
Heat oil in a pan over medium-high heat. Sear the beef steak for 3-4 minutes per side, or until cooked to desired doneness.
- 3
Transfer the beef steak to a plate and set aside.
- 4
In the same pan, sauté the chopped onions and garlic until softened.
- 5
Add the chopped tomatoes and cook until they start to break down.
- 6
Add the chapssalgaru rice to the pan and stir-fry for 2-3 minutes.
- 7
Add 2 cups of water to the pan and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 15-20 minutes or until the rice is cooked.
- 9
Slice the beef steak against the grain and serve with the chapssalgaru rice.
- 10
Season with salt and pepper to taste.