CARNE FRITA
Carne Frita is another of my favorite dishes that my Lola Demet prepares.
This is an Ilonggo dish that is thinly sliced and cut into squares before being marinated in a sauce made of soy sauce, garlic, calamansi, and oil. However, before it was cut into squares, my Lola Demet pounded the beef with a meat mallet to tenderize it and improve the flavor inside and out.
Ingredients: (Good for 4 Persons)
3/4 kg thinly sliced beef sirloin
1 onion (medium) (chopped)
1 onion (medium) (sliced like rings)
3 pcs. garlic cloves (chopped)
3 pcs. garlic cloves (ground)
Black peppercorns and ground black pepper to taste
3 large calamansi or 1 lemon
3 bay leaves (laurel)
3/4 cup Soy sauce
1/2 cup of cooking oil
Salt to taste
Brown granulated sugar
Procedure
1. Cut the thinly sliced beef into squares.
2. In a large mixing bowl, combine the beef, soy sauce, garlic, bay leaves, salt and pepper corns.
3. Pour the calamansi juice over the beef and toss to combine. Allow for at least 45 minutes of marinating time.
4. Heat the cooking oil in a large wok over medium heat and sauté the chopped onion and garlic.
5. Once the onion and garlic are ready, add the beef, one square at a time, fry for a few minutes, or at least until brown on both sides.
6. Combine the remaining marinade sauce and 1 cup of water.
7. When the liquid begins to boil vigorously, reduce the heat to low, add the brown sugar and pepper, and continue to cook until the water evaporates.
8. Increase the heat to medium and check the beef for tenderness. Wait until the sauce thickens and the oil appears on top.
9. Mix in the sesame oil and onion rings with the beef for about 2 minutes, and the Carne Frita is ready to eat.
Enjoy! (Note: don't forget to cook the rice; it's the perfect accompaniment.)
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