Introducing Chef Terry

Terencia N. Escultor, known to everyone as Chef Terry, has extensive experience in the kitchen. She has been cooking in Hong Kong since 2009 and specialises in Asian-Western fusion food. Most of her Asian dishes have roots in Filipino homecooked comfort food, expertly adapted to Western tastes and sensibilities. 

“My inspiration for cooking comes from my family. Throughout the years, my family have enjoyed the dishes I cook, which motivates me to pursue excellence in cooking,” Chef Terry shares. 

A brief history of bistek Tagalog

The name is Spanish in origin, bistec, meaning beef steak. This traditional Filipino dish is a delicious blend of savoury and sour flavours – with the saltiness from the soy sauce and tartness from kalamansi (Chef Terry uses lemon in this recipe). 

The secret to flavourful and tender meat is how long you marinate the beef; Chef Terry opts for an entire week, but says even marinating overnight for around 12 hours already makes a big difference.

Ingredients

• 1 kg beef striploin, thinly sliced
• 2 lemons, juiced, with some peel reserved
• 1 large white onion, cut into rings
• 6 cloves of garlic, diced
• 1 cup soy sauce
•  ½ cup water
• 3 tbsp vegetable oil 
• salt & pepper to taste

Method

Marinade:

1. Mix the soy sauce, lemon juice, lemon peel, and garlic in a glass bowl
2. Add the beef and mix in well. Marinate for up to one week (minimum 12 hours)

Cooking steps:

1. Drain the marinade and set aside. 
2. Add vegetable oil to a hot pan and fry the slices of beef until there is a little bit of browning
3. Slowly pour the marinade into the pan with the beef, add water, and simmer for 5 minutes
4. Add the onions and cook until translucent
5. Salt and pepper to taste and serve with steamed rice