Ingredients:

1 1/2 pounds beef sirloin or flank steak, thinly sliced

1/3 cup soy sauce

1/4 cup calamansi juice (or lemon juice)

1/2 teaspoon ground black pepper

3 medium onions, sliced into rings

4 cloves garlic, minced

2 tablespoons cooking oil

1/2 cup water

1 teaspoon sugar

Fresh parsley, chopped (optional, for garnish)

Cooked white rice, for serving

Directions:

In a bowl, combine the soy sauce, calamansi juice, and black pepper. Add the sliced beef to the marinade and let it sit for at least 30 minutes (or up to 4 hours) in the refrigerator.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion rings and sauté until soft and caramelized, about 6-8 minutes. Remove the onions from the skillet and set aside.

In the same skillet, add the remaining tablespoon of oil. Add the garlic and sauté for about 30 seconds until fragrant.

Remove the beef from the marinade, reserving the marinade for later. Add the beef to the skillet in batches, searing each side for about 2-3 minutes until browned. Remove the beef from the skillet and set aside.

Pour the reserved marinade into the skillet, along with the water and sugar. Bring to a simmer, then return the beef to the skillet and cook for an additional 5-7 minutes, or until the sauce thickens slightly.

Add the caramelized onions back into the skillet and toss to combine. Serve hot with steamed white rice and garnish with fresh parsley if desired.

Prep Time: 15 minutes | Marinating Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 1 hour

Kcal: 300 kcal | Servings: 4 servings