Coming up with something blog worth every day isn’t exactly easy. There’s the recipe, the sampling, the back story to write. I strive for two new postings every day. Last year, I managed a whopping 690 posts. Wow, that’s a lot of words!
Anyhow, today is National Fig Day. National Fig Day. I’ll be honest, the closest I come to working with figs is to have a Fig Newton Cookies. Turns out there are recipes for Newton Cookies on the internet, and they aren’t even called “Fig” anymore – they are Newtons. Yeah, think I’ll pass. I’m the only one who will eat a Newton – fig or otherwise, and frankly after Christmas, my guys are cookie baked out. They have eaten enough cookies to last a lifetime, or at least a few months longer.
Nope, not getting much inspiration from the National Food of the day. However; Fig does start with the letter “F”, and Filipino Beef Steak starts with the same letter. What can I say but welcome to my mind and I hope you enjoy the recipe.
Filipino Beef Steak
4 lbs New York Strip Steak, sliced thin
1 Lemon, juiced
1 Lime, juiced
3 tablespoons Soy Sauce
1 Teaspoon White Sugar
Salt & Pepper to taste
1 Tablespoon Cornstarch
¼ Cup Vegetable Oil
3 Tablespoons Olive Oil
½ White Onion, sliced
½ Red Onion, Sliced
3-4 Cloves of Garlic, Chopped
1 Red or Yellow Bell Pepper, cut into strips (Optional)
Cut New Your Strip Steak into thin slices. Set aside.
In a non-reactive bowl, whisk lemon juice, soy sauce, sugar, salt and pepper. Place steak strips in a casserole dish or marinating container. Pour lemon juice mixture over steak and toss to coat. Sprinkle with cornstarch and toss lightly.
Cover and refrigerate for 2 hours. Remove from refrigerator and allow to rest on counter while preparing the vegetables.
Cut bell peppers (if using) and onions. Set aside. Chop garlic and set aside.
Heat vegetable oil in a large skillet over medium-high heat. Remove beef from marinade, shaking off excess liquid. Fry beef in hot oil in batches to allow for even cooking. Cook until steak starts to firm and are reddish-pink in the center, about 2 to 3 minutes per side.
Remove steak and keep warm on a serving platter.
Add olive oil to pan. Cook onions, garlic and bell pepper until onions begin to brown and pepper is crisp-tender, about 6 minutes.
Top steak with onion mixture and serve with sticky white rice.