Filipino Steak Tagalog

Steps

1. Thin the steak: Remove the beef from its plate and place it on a cutting board. Using a chef's knife or boning knife, slice the steak thinly across the grain on a wide bias.
2. Prepare for marinade: Clean the cutting board with hot water and soap after slicing the meat.
3. Make the marinade: In a large bowl, combine 1/2 cup of Filipino soy sauce (Toyo), juice from 2 limes and 1 lemon, grated garlic, 3/4 teaspoon of black pepper, and 2 tablespoons of sugar. Taste the mixture to ensure balance.
4. Marinate the steak: Add the sliced beef to the marinade and gently mix it together, ensuring not to tear apart any slices. Cover with plastic wrap and refrigerate for at least 1 hour (up to 24 hours is recommended).
5. Prepare rice: In a large saucepan, toast 2 cups of jasmine rice over low-medium heat for 5 to 6 minutes, stirring every 30 to 45 seconds. This reduces cook time and adds flavor.
6. Cook the rice: Once the water comes to a boil, add it to the pot with the toasted rice, stir gently, season with salt, cover, and cook over low heat for 12 to 14 minutes. Fluff the cooked rice with a fork when done.
7. Prep onions and garlic: Slice two sweet onions thickly (leaving them whole) and mince two additional cloves of garlic.
8. Sear the onions: In a large cast iron or carbon steel skillet, heat 2 to 3 tablespoons of high smoke point oil over medium-high heat. Add the sliced onions and sear for about 2 minutes on one side until caramelized. Remove the onions from the pan and set them aside.
9. Sear the steak: Return the pan to the stove, ensuring there is enough oil to coat the bottom. Heat the pan until it is smoking hot. Add the marinated beef slices in batches across the pan. Cook for 20 to 30 seconds per side, focusing on achieving browning and char.
10. Sauté garlic: Once all the meat is cooked, remove it from the pan and set it aside. Add a teaspoon of oil back into the skillet, add the minced garlic, turn the heat down to low, and cook until fragrant (about 30 to 45 seconds).
11. Make the sauce base: Pour in the leftover marinade, plus an additional 1/4 cup of Filipino soy sauce, the juice of one lemon, 1 teaspoon of sugar, and 1 and 1/2 cups of beef stock. Add a pinch of black pepper.
12. Reduce the sauce: Crank the heat up to high and boil for 2 to 3 minutes to reduce and concentrate the flavors.
13. Thicken the sauce: In a separate small bowl, make a slurry by mixing 3 tablespoons of corn starch with 3 tablespoons of water. Pour the slurry into the boiling sauce while stirring constantly until it thickens and coats the back of a spoon.
14. Combine ingredients: Add the cooked beef slices and the seared onions back into the pan. Gently fold everything together to coat the meat in the rich sauce.