BETA
Lemon-Soy Beef & Onions
Thin slices of sirloin, soft golden onion rings and a bright pan sauce make a generous bistek-inspired rice plate.
45 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Beef sirloin steak350 g
- Onion220 g
- Garlic2 cloves
- Lemon1 whole
- Low sodium soy sauce2 tbsp
- Black pepper0.25 tsp
- Neutral cooking oil1.5 tbsp
- Long grain rice140 g
- Water400 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
Soy and wheat in soy sauce. Check packaged ingredients.
Method
Cook the rice
Rinse rice and place in a small saucepan with three-quarters of the measured water. Bring to a boil, cover and cook on low for 15–18 minutes. Rest covered off the heat for 10 minutes.
Slice and season
Slice beef across the grain into pieces about 4 mm thick. Mince garlic. Mix beef with garlic, soy sauce, pepper and juice squeezed from half the lemon. Refrigerate for 15 minutes. Slice onions into rings; reserve the remaining lemon for serving.
Soften the onions
Heat two-thirds of the oil in a wide frying pan over medium heat. Add onion rings and cook for 10–12 minutes, turning gently, until soft and lightly golden. Transfer to a clean bowl.
Sear the beef
Lift beef out of its marinade, reserving the liquid. Add remaining oil and increase heat to medium-high. Sear beef in two uncrowded batches, about 1 minute per side, transferring it to a separate plate. Wash hands and utensils that touched raw meat.
Finish the pan sauce
Add the reserved marinade and remaining measured water to the hot pan. Bring to a full boil for 2 minutes. Return beef, collected juices and onions; simmer for 2–3 minutes until beef is cooked through, checking the thickest slices reach 71°C (160°F). Serve immediately with rice and wedges of the remaining lemon.
Use tender sirloin and cut across the grain. Stewing beef is not an equivalent substitute for this quick method.
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