Chamorro Bistek

Submitted by ChamoritaMomma

"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: 1hr
• Ingredients: 11
• 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.

Reviews

[Jackie M.]

I've made this recipe 3 times now. Each time tweaking it slightly but for the most part it stays the same. Its so easy I don't even need to look at the measurements anymore. I absolutely love it. Made it for my guamanian dad and he said it almost tastes like my grandma's. That's really amazing. Thank you for this amazing recipe!

 

[Lauren4372]

UPDATE: Made it again for 4 people, and it was perfect. I love Chamorro food, and this is it. Used 1/2 tsp garlic powder instead of cloves, but that is personal choice. I tried this as a single service dish, cutting the ingredients by a fourth. The sauce was way too thick, so I ended up adding a 1/4 cup of water. i also added about a half a teaspoon of crushed red peppers, for heat, and it burned.... in a good way. I will make this again, but not for one. It really needs to be the full amounts.

 

[Montana Heart Song]

This is great! Of course most chamorro recipes are great!I do something with the marinate that has a Japanese influence since this was taught to me in Japan. I take the marinate, heat, add some mirin, then soak rice noodles or any noodle in it for about half hour to hour. Place in boiling water until done. Serve with the steak. Yummm!