Ingredients :
1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic
2 large onions, cut into rings
2 tbsp. of cooking oil
Cooking procedure :
In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.
Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm.
Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.
Ingredients :
250 g. of beef (top round, botton round or loin)
1/4 c. of cornstarch
2 small, or 1 big, head of broccoli
1 carrot
100 g. of golden mushrooms
1 tbsp. of finely minced garlic
1 onion, halved and sliced
1/8 c. of cooking oil
2 tbsp. of soy sauce
1/2 tsp. of pepper
1/2 tsp. of sugar
1-1/2 tbsp. of oyster sauce
3/4 c. of water
1 tsp. of cornstarch
1/2 tsp. of sesame seed oil
Cooking procedure :
Slice the beef thinly, about 1/8″ thick, then cut into 1″ x 2″ pieces. Season with 1 tbsp. of soy sauce and dredge in cornstarch.
Trim the broccoli and break into florets; reserve the stems for later use. Peel the carrot and cut into thin slices, about 1/8″ thick. Drain the golden mushrooms and rinse in tap water. Drain well.
Mix together the oyster sauce, sugar, cornstarch, water and sesame seed oil.
Heat a wok or skillet. When hot, pour in the cooking oil. Heat until smoking. Over very high heat, fry the beef sliced until brown. Add the broccoli florets and carrot slices. Continue cooking over high heat, stirring, for about 3 minutes. Add the rinsed and drained golden mushrooms and cook for another minute. Add the remaining soy sauce and season with pepper. Pour in the cornstarch solution and cook, stirring, until the sauce is thick and clear. Serve at once.