- 2 tablespoons olive oil
- 1 pound beef, thinly sliced (NY strip, flank or sirloin)
- 1/3 cup light soy sauce
- 2-3 tablespoons kumquat juice (or calamansi, lemon or lime)
- 2 garlic cloves, diced
- 1/4 teaspoonblack pepper
- 1 small onion, sliced
- Add sliced beef to a bowl and marinate soy sauce, kumquat juice, garlic and black pepper for about 3 hours. Most recipes marinate for longer or overnight for an even tender texture.
- Heat a large pan on high with olive oil. Add beef strips and cook for a few seconds on each side, until medium rare, or until desired cooking temperature. Remove beef from pan and set aside on a plate. Lower heat to medium-high and add onion slices to the pan drippings. Cook onions until almost caramelized, stirring frequently, about 5 minutes. Add the beef marinade back into the pan with the onions and simmer for about 4-5 minutes. Serve beef strips, onions and sauce over steamed rice.
Source: Wishful Chef
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