ID: bca14ac1...
A classic Filipino dish made with thinly sliced ribeye marinated in a savory blend of soy sauce and citrus. The beef is quickly seared and served with a rich, beefy sauce and thick-cut caramelized sweet onions over fluffy jasmine rice.
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Slice ribeye thinly and marinate with soy sauce, citrus, garlic, sugar, and pepper for several hours. → Toast jasmine rice before boiling for extra flavor and better texture. → Sear the onion rings and beef slices quickly over high heat, then set aside. → Prepare the sauce by boiling the marinade with beef stock and thickening with a slurry. → Combine everything back into the sauce and serve over the rice.
Slice ribeye thinly and marinate with soy sauce, citrus, garlic, sugar, and pepper for several hours. → Toast jasmine rice before boiling for extra flavor and better texture. → Sear the onion rings and beef slices quickly over high heat, then set aside. → Prepare the sauce by boiling the marinade with beef stock and thickening with a slurry. → Combine everything back into the sauce and serve over the rice.
正在分析烹飪步驟...
Use ribeye for the most tender results, though flank or skirt steak are traditional alternatives.
Don't throw away the marinade; it becomes the base of the flavorful sauce.
Toasting the rice before adding water reduces cook time and prevents clumping.
Sear the onions as whole rings to ensure they develop a nice char while maintaining their crunch.
Sear the beef in small batches so the pan temperature doesn't drop, which prevents the meat from steaming.
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