Keto Bistek Tagalog
Thinly sliced beef marinated in a savory and tangy sauce made with coconut aminos and calamansi juice. This keto-friendly version uses erythritol instead of sugar.
Ingredients
- about 450 g Beef sirloin
- 1/4 cup Coconut aminos
- 1/4 cup Calamansi juice
- 4 cloves Garlic
- 1 large Onion
- 1 tsp Erythritol
- 1/2 tsp Black pepper
- 2 tbsp Coconut oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Slice the about 450 g beef sirloin thinly against the grain into pieces about 0.635 cm thick.
- 2In a medium bowl, combine the coconut aminos, 1/4 cup calamansi juice, 4 cloves of minced garlic, 1 tsp erythritol, and 1/2 tsp black pepper. Add the sliced beef to this marinade, ensuring all pieces are coated. Let it marinate for at least 15 minutes at room temperature.
- 3Peel and thinly slice the 1 large onion into half-moon shapes.
- 4Place a 30.48 cm skillet over medium-high heat, which is about 190°C. Add the 2 tbsp coconut oil and let it heat until shimmering.
- 5Add the sliced onion to the hot skillet and sauté for 3-5 minutes, stirring occasionally, until the onions begin to soften and turn translucent.
- 6Add the marinated beef, including all the marinade from the bowl, to the skillet with the onions. Cook for 5-8 minutes, stirring frequently, until the beef is browned and cooked through. The beef is done when it is no longer pink and has reached an internal temperature of 74°C.
- 7Serve the Bistek Tagalog hot. It is excellent served over cauliflower rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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