This sauté gets its bold flavor from soy sauce and fried red onions. Serve it over steamed rice and top with the crunchy fried leeks for the ultimate Filipino experience.
Portion size: 4 oz. beef
Alternate cuts: Ribeye or top sirloin
1 pound thinly sliced Australian grassfed strip steak
1/4 cup soy sauce
1 sliced lemon
1/2 teaspoon black pepper
3 tablespoons vegetable oil
1 large red onion, sliced into rings
3 cloves garlic, crushed
Kosher salt to taste
1/2 cup vegetable oil
1 cup finely sliced, leeks
1 tablespoon cornstarch
For the steak: In a shallow pan or zip-top bag, combine the soy sauce, sliced lemon and pepper. Marinate the steak, refrigerated, for at least 1 hour. Heat the oil in a skillet over MEDIUM heat. Fry the onion rings until the texture becomes soft, but do not overcook. Set aside. Drain the marinade from the steak and reserve it. In the same pan, fry the marinated beef for 1 to 2 minutes. Remove it from the pan. Add the garlic and sauté it for a few minutes. Pour the reserved marinade in and bring it to a boil. Put in the fried beef and simmer for a few minutes, or until the meat is tender. Add a little bit of water as needed.
For the fried leeks: Heat the oil in a sauté pan over MEDIUM heat, until it reaches 350 degrees F on a deep-fry thermometer. Toss the julienned leeks with the cornstarch. Season with salt and pepper. Fry them until light brown, stirring them to cook evenly. Remove the leeks with a slotted spoon and lay them on a paper towel to absorb excess oil. Season for final flavor with salt and pepper and set aside. Add the stir-fried onions to the beef and season with salt and pepper to taste. Serve the beef hot over rice and top with the fried leeks.