Ingredients
- 500 g beef sirloin or tenderloin, thinly sliced
- 4 tbsp soy sauce
- 3 tbsp calamansi juice (or lemon juice)
- 3 cloves garlic, minced
- 2 tbsp brown sugar (adjust to taste)
- 1 tsp ground black pepper
- 2 tbsp vinegar (optional, for extra tang)
- 2 tbsp cooking oil (for frying)
Instructions
- In a bowl, whisk together soy sauce, calamansi juice (or lemon), minced garlic, brown sugar, black pepper, and optional vinegar.
- Add sliced beef to the marinade, making sure every piece is coated. Cover and refrigerate for at least 4 hours, or ideally overnight for best flavor.
- Heat oil in a pan over medium heat.
- Drain excess marinade from the beef, then fry the slices in batches, making sure not to overcrowd the pan.
- Cook until beef is browned, edges caramelized, and most marinade liquid has evaporated or absorbed.
- Remove from heat and serve hot, traditionally with garlic rice and a sunny-side-up egg.
Notes
- Slice beef thinly and against the grain for tenderness.
- Freezing the beef slightly helps with slicing thinly.
- Don’t marinate more than 24 hours—excess acid can make the meat mushy.
- If the beef is tough, you can simmer it in a little water first, then finish in oil to crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Main
- Method: Marinated & Fried
- Cuisine: Filipino
- Diet: Halal
Nutrition
- Serving Size: ≈ 167 g (1/3 of recipe)
- Calories: ≈ 280 kcal
- Sugar: ≈ 4 g
- Sodium: ≈ 700 mg
- Fat: ≈ 21 g
- Saturated Fat: ≈ 8 g
- Unsaturated Fat: ≈ 11 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 4 g
- Fiber: ≈ 0 g
- Protein: ≈ 19 g
- Cholesterol: ≈ 75 mg
