I noticed a few other Filipino Bistek recipes on here and while I haven't tried any of them, they weren't very close to the way I've always prepared it. I've made it the way my own mother made it since I was little (don't we all try to?). She used flank steak, a little on the pricier end, but so much more tender and moist than an eye of round and similar cuts. While some mothers sliced their meat on the thicker side, my mom would semi-freeze the flank steak and slice the meat across the grain, into roughly 3 inch pieces. She also never used more than a tiny squeeze of the calamansi/lemon so the acidity was never apparent in the finished dish, so feel free to omit it here (I usually do). When I think about those dinners as a kid, I remember a peppery, tender and onion-rich meal. To complete the dish, serve it over a bed of hot, steamy white rice. I hope you enjoy this simple, yet yummy memory from my childhood!