Filipino-Style Strip Steaks with Fried Leeks
Strip steak saut� gets its bold flavor from soy sauce and fried red onions. Serve it over steamed rice and top with the crunchy fried leeks for the ultimate Filipino experience.
| Serving Size | 4 |
|---|---|
| Prep Time | 20 mins. |
| Marinate Time | 1 hr. |
| Cook Time | 20 mins. |
Ingredients
- 1 pound thinly sliced Australian beef strip, ribeye or sirloin steak
- 1/4 cup sauce
- 1 sliced lemon
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large red onion, sliced into rings
- 3 cloves garlic, crushed
- Kosher salt to taste
- Fried Leeks
- 1/2 cup vegetable oil
- 1 cup finely sliced leeks
- 1 tablespoon cornstarch
- Salt and pepper to taste
Preparation
- In a shallow pan or ziplock bag, combine the soy sauce, sliced lemon and pepper. Add steak and marinate in refrigerator for at least 1 hour.
- Heat the oil in a skillet over medium heat. Fry the onion rings until the texture becomes soft, but do not overcook. Set aside.
- Drain the marinade from the steak and reserve it. In the same pan, fry the marinated beef for 1 to 2 minutes. Remove it from the pan.
- Add the garlic and saut� it for a few minutes. Add the reserved marinade and bring it to a boil. Add the fried beef and simmer for a few minutes, or until the meat is tender. Add a little bit of water as needed.
- For the Fried Leeks, heat the oil in a saut� pan over medium heat, until it reaches 350�F on a deep-fry thermometer.
- Toss the julienned leeks with the cornstarch. Season with salt and pepper. Fry them until light brown, stirring them to cook evenly.
- Remove the leeks with a slotted spoon and lay them on a paper towel to absorb excess oil. Season for final flavor with salt and pepper and set aside.
- Add the stir-fried onions to the beef and season with salt and pepper to taste. Serve the beef with the Fried Leeks.
Filipino-Style Strip Steaks with Fried Leeks
Strip steak saut� gets its bold flavor from soy sauce and fried red onions. Serve it over steamed rice and top with the crunchy fried leeks for the ultimate Filipino experience.
4
Prep: 20 mins.
Marinate: 1 hr.
Cook: 20 mins.
Preparation
- In a shallow pan or ziplock bag, combine the soy sauce, sliced lemon and pepper. Add steak and marinate in refrigerator for at least 1 hour.
- Heat the oil in a skillet over medium heat. Fry the onion rings until the texture becomes soft, but do not overcook. Set aside.
- Drain the marinade from the steak and reserve it. In the same pan, fry the marinated beef for 1 to 2 minutes. Remove it from the pan.
- Add the garlic and saut� it for a few minutes. Add the reserved marinade and bring it to a boil. Add the fried beef and simmer for a few minutes, or until the meat is tender. Add a little bit of water as needed.
- For the Fried Leeks, heat the oil in a saut� pan over medium heat, until it reaches 350�F on a deep-fry thermometer.
- Toss the julienned leeks with the cornstarch. Season with salt and pepper. Fry them until light brown, stirring them to cook evenly.
- Remove the leeks with a slotted spoon and lay them on a paper towel to absorb excess oil. Season for final flavor with salt and pepper and set aside.
- Add the stir-fried onions to the beef and season with salt and pepper to taste. Serve the beef with the Fried Leeks.
Ingredients
- 1 pound thinly sliced Australian beef strip, ribeye or sirloin steak
- 1/4 cup sauce
- 1 sliced lemon
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large red onion, sliced into rings
- 3 cloves garlic, crushed
- Kosher salt to taste
- Fried Leeks
- 1/2 cup vegetable oil
- 1 cup finely sliced leeks
- 1 tablespoon cornstarch
- Salt and pepper to taste
