This is the Filipino version of steak and onions, known as bisteak. My mum grew up in Manila cooking it with kalamansi, a cross between a mandarin and a kumquat, but lemon makes a good substitute. This dish takes less than 10 minutes to cook, freeing up time to make a great side or two. Try Cauliflower or Broccoli Rice (p. 272) and maybe some Killer Kale (p. 201) or a load of lightly cooked spinach.
- 2 tablespoons coconut oil or ghee
- 2 large onions, sliced into rings
- 500g sirloin steak, cut into 5mm slices
- 1 tablespoon chickpea flour
- 3 garlic cloves, finely chopped
- Juice of 1 lemon
- 4 tablespoons tamari
- Sea salt and black pepper
- Melt half the oil in a large, wide frying pan, add the onion rings and fry over a low-medium heat for about 3 minutes until softened slightly but still with a bit of bite, then set aside on a plate.
- Dust the steak slices in flour and season with a little salt and pepper.
- Melt the remaining oil in the same pan, add the steak pieces, in batches if necessary, and fry over a high heat for about 1 minute on each side, then transfer to the plate with the onion rings.
- Fry the garlic in the pan for about 30 seconds. Add the lemon juice, tamari and a good pinch of pepper and simmer for 2 minutes.
- Return the steak and onions to the pan to gently heat through for 30 seconds and then serve.
Recipe from Eat Happy by Melissa Hemsley