Chamorro Bistek

This is another traditional island favorite. I'm not sure where it originated from but there are various recipes to this. I hope you enjoy it as much as my family does.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1 1⁄2 lbs  sirloin steaks
• 4  garlic cloves, finely minced
• 1  medium onion, sliced thinly
• 1⁄4 cup vinegar
• 1⁄4 cup soy sauce
• 1  teaspoon salt
• 1  teaspoon black pepper
• 1⁄2 teaspoon Accent seasoning
• 2  tablespoons  vegetable oil
• 1  cup water
• 1⁄4 cup cornstarch, for thickening

Directions

1. The best way to handle slice the beef is partially frozen. Slice thinly, about 1/4-inch thick and 2-3-inches long.
2. Combine the rest of ingredients except for the oil, water, cornstarch. Marinate for about 30 minutes.
3. Heat oil in skillet and remove the garlic and onions from the marinade. Carefully sauté in hot oil for about 5 minutes. Drain the beef from marinade and add to the skillet. Stir-fry on medium-high heat, stirring often until cooked and browned. This should roughly take about 8 minutes, depending on your stove and thickness of meat.
4. Add the water and cornstarch to marinade and bring to a boil, stirring often. Mixture should start to thicken up but not too much. Slightly less than thick gravy consistency. Taste and adjust seasoning if needed. Lower temperature down and simmer for about 15 minutes more, careful not to burn. Serve over hot rice.