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A classic Filipino dish made with thinly sliced ribeye marinated in a savory blend of soy sauce and citrus. The beef is quickly seared and served with a rich, beefy sauce and thick-cut caramelized sweet onions over fluffy jasmine rice.
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Slice ribeye thinly and marinate with soy sauce, citrus, garlic, sugar, and pepper for several hours. → Toast jasmine rice before boiling for extra flavor and better texture. → Sear the onion rings and beef slices quickly over high heat, then set aside. → Prepare the sauce by boiling the marinade with beef stock and thickening with a slurry. → Combine everything back into the sauce and serve over the rice.
Slice ribeye thinly and marinate with soy sauce, citrus, garlic, sugar, and pepper for several hours. → Toast jasmine rice before boiling for extra flavor and better texture. → Sear the onion rings and beef slices quickly over high heat, then set aside. → Prepare the sauce by boiling the marinade with beef stock and thickening with a slurry. → Combine everything back into the sauce and serve over the rice.
A classic Filipino dish made with thinly sliced ribeye marinated in a savory blend of soy sauce and citrus. The beef is quickly seared and served with a rich, beefy sauce and thick-cut caramelized sweet onions over fluffy jasmine rice.
Thinly slice the beef (ribeye) on a bias. If there are large chunks of fat, trim them away but keep some for flavor.
Prepare the marinade: combine 1/2 cup soy sauce, 1/3 cup citrus juice, 4 minced garlic cloves, pepper, and 2 tsp sugar in a bowl. Mix well.
Add the beef to the marinade and gently mix by hand to ensure all slices are coated. Cover and refrigerate for 1 to 24 hours (overnight is best).
Cook the jasmine rice: toast the dry rice in a pot for 5-6 minutes until milky white. Add boiling water and a pinch of salt, then simmer covered for 12-14 minutes.
Remove the beef from the fridge and strain it over a bowl to reserve all the marinade liquid.
Use ribeye for the most tender results, though flank or skirt steak are traditional alternatives.
Don't throw away the marinade; it becomes the base of the flavorful sauce.
Toasting the rice before adding water reduces cook time and prevents clumping.
Sear the onions as whole rings to ensure they develop a nice char while maintaining their crunch.
Sear the beef in small batches so the pan temperature doesn't drop, which prevents the meat from steaming.
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