6 tbsp. of kalamansi (key lime) juice
1/2 c. dark soy sauce
3 tsp. garlic, minced
black pepper, freshly ground
2 large onions, sliced into rings (I used red onions)
2 tbsp vegetable cooking oil, or more if needed
flour, for dredging
1. Slice the beef. Take a piece of plastic wrap and cover the meat. Pound the meat mallet or a heavy skillet. Do this carefully so as not to tear the meat. (This is to ensure that the meat would be tender, but you can skip this step).
2. In a bowl, mix the next 4 ingredients (from the kalamansi juice thru pepper). Mix well and let the meat marinade in it for at least 30 minutes. (My opinion, the longer the marinating time, the better the meat tastes)
3. When ready, bring a heavy skillet up to temperature. Add the vegetable oil. Fry the onions lightly, just until tender. Remove from skillet and keep warm.
4. Take the meat out but reserve the marinade. Dredge the meat lightly with flour, carefully shaking of excess.
5. Add oil to skillet and heat until smoking. Pan-fry the meat until brown (in batches if you have too). When the beef is done, add the marinade into to the skillet and let it boil for a minute or two. Then add the beef back into the skillet. Mix until all pieces are coated well with the sauce. Add the fried onions. Simmer for another minute or two.
6. Serve immediately with white rice. Enjoy.
Silvana, with Love!