Cook bistek the way you normally would, except add a pack of frozen green beans and sliced up mushrooms when you put the beef in. Actually this one was done on a busy night so I stuck everything, including the onions, in a skillet, left heat on medium, covered it, rushed upstairs and got dressed (~10 minutes), went down, added soy sauce and lemon juice, etc. to the skillet, stir-fried for 2 minutes and ate.
Easy Bistek with Vegetables
by stef | Apr 22, 2005 | Journaler | 3 comments
On your bistec with vegetables:
Honestly you corrupted what is so basic and true-the bistec…The Europeans gave it to us, we adopted it.
hi omon, thanks for your opinion, though i would beg to differ. i didn’t say this is the definitive version of bistek. i wouldn’t serve it at a party and claim that it’s “bistek”. just that for this particular day with this particular family, this version of bistek worked. it’s not any less a bistek though than my mom’s or my grandma’s or even yours, that’s the beauty of Filipino cuisine, we can make it our own, and we can even make it “our own” in many different ways… and we do!
hi stef,
yes, borrowed filipino dishes is open to interpretation, and like bistec is, we try to find what that is that can be called ours-or just my version. A food blog holds a certain amount of responsibility to the readers, and I am one of them.