Bistek Tagalog at Kangkong (Pinoy Beef Steak with Water Spinach)

The nice thing about Filipino dishes is that they can be very flexible and you can just about think of a lot of varieties of main ingredients to cook a particular dish. Think Adobo or Sinigang, there is just more than a dozen varieties to prepare them. I have already posted two Adobo varieties, Adobong Dilaw and Expat Daddy's Sweet and Spicy Adobo. Fish, chicken, pork or beef may all be made into adobo either separately or a combination of at least any of the two ingredients. It could even be prepared meatless, using just any variety of vegetables as desired. Of course some would work well better than others, but the point is, that's just how flexible Pinoy Dishes are. 

And as we are talking about flexibility, I have prepared this other popular Pinoy dish ordinarily made with beef or pork. Bistek which is a Pinoy term coined after Beef Steak is a stir-fried dish which could also be made of pork. This is somewhat similar to Adobo except that instead of using vinegar, lemon or kalamansi is used to give it a little sour taste. 

In this case, I have added kangkong for an added ummpph! into the dish. The entire family just loves kangkong, but I thought of instead of cooking it the usual adobo style, why not combine it with the Bistek for a change. Oh and by the way, the beef I have used in this dish is left over beef from the Nilaga we had for lunch. 

Ingredients:

1kg beef

1 bunch kangkong (water spinach)

3 cloves garlic, finely chopped

1 onion, sliced

1 onion, rings for garnish

6-8 black peppers, crushed

1/4 cup soy sauce

1/4 cup liquid seasoning (knorr or maggi)

2 tbs lemon juice

1 cup water or broth (if using, from pre-cooked beef)

salt to taste

2 tbs cooking oil

Method:

Heat oil in a pan then add garlic. When lightly roasted, add the onions and saute for about 2 minutes.

Adjust heat to high then add the beef. Toss a few times to arrange beef in a single layer over the pan.  Add the soy sauce, liquid seasoning and black pepper, again tossing a few times to distribute flavor evenly.

Add half of the water and simmer for about 5-8 minutes.

Add the lemon juice, check and adjust taste with salt. 

Simmer for another 2 minutes then add the kangkong. Cover and turn off heat after 2 minutes. 

Let sit for another minute or 2 before removing the cover. The steam and residual heat will continue to cook the kangkong leaves without making it limp.

Transfer into a serving plate and serve with hot rice. Enjoy!