Filipino Bistek with Aussie Grassfed Beef Tenderloin, Atsara, and Spinach Adobo — Diet Assassinista

Filipino Bistek with Aussie Grassfed Beef Tenderloin, Atsara, and Spinach Adobo — Diet Assassinista

Bistek is by considerably a single of my preferred Filipino recipes – and which is expressing a large amount! I actually like all the things that this exclusive Southeast Asian delicacies has to present. From adobo to kare-kare, pinkabet, lumpia, and additional, Filipino dishes are packed with the sort of taste and brightness that we all want to consume calendar year-spherical, but primarily in summer time!

When I cook Bistek, I favor to use Aussie Grassfed beef tenderloins. I’m so amazed that the Australian beef industry is constantly working on approaches to lessen its impression on the planet. For occasion, they’ve established an ambitious objective to be carbon neutral by 2030. In addition, their cattle are humanely lifted by generational Aussie ranchers. You can discover out far more by checking out the Genuine Aussie Beef and Lamb internet site.

I consider one particular of the causes I take pleasure in bistek so a lot is that the tenderloin steaks soak up all of the flavors that make Filipino foodstuff glow. For instance, calamansi fruit is a citrus native to the Philippines. The juice has the sourness of a lime merged with the sweetness of a mandarin orange. So, when you prepare dinner up your Aussie Grassfed beef tenderloin steaks with calamansi, garlic, sugar, and soy sauce, these dazzling flavors caramelize with the steak in a dreamy fashion.

As I usually appreciate cooking up wholesome greens for dinner, I served the bistek on a mattress of spinach adobo (mmmm!). I even extra some more vibrance with a brief pickle regarded as “atsara,” which will involve julienned veggies like papaya, daikon, carrots, and bell peppers. These types of a straightforward pickle but so a great deal flavor!

It is obvious that when you try to eat superior, you feel better, and this dish is no exception. It’s so very well balanced in between the the natural way lean Aussie Grassfed beef tenderloins, the greens, and the atsara, that even though you may really feel like you’re spoiling you, you are actually having in some very seriously good nutrition.

Get pleasure from!

Filipino Bistek with Aussie Grassfed Beef Tenderloin, Atsara, and Spinach Adobo

Time: 1 Hour, 30 Minutes
Serves 4-6


½ cup calamansi juice (or 6 tbsp lemon juice + 2 tbsp orange juice)
6 tbsp + ¾ cup soy sauce, divided     
6 cloves garlic, minced, divided
3 tsp brown sugar, divided
1 ½ lbs Aussie Grassfed Beef tenderloin
10 garlic cloves, smashed, divided
2 medium white onions, minimize into ½ inch-thick slices
½ cup eco-friendly papaya, peeled, julienned
¼ cup daikon, peeled, julienned
1 little carrot, peeled, julienned
½ little green bell pepper, julienned
½ small crimson bell pepper, julienned
Kosher salt
Canola oil
2 smaller yellow onions, thinly sliced
8 tbsp cane sugar, divided
½ cup coconut vinegar
3 bay leaves
¼ tsp freshly ground black pepper
2 bunches spinach, stemmed
¼ cups white vinegar
1 tsp refreshing ginger, minced
3 modest bird’s-eye chilies, thinly sliced
2 tbsp butter

To Serve
1 lemon, slash into wedges
Steamed rice, for serving

In a medium bowl, include the calamansi juice, 6 tbsp soy sauce, 5 cloves minced garlic, 2 tsp brown sugar, and 6 tbsp water. Stir to merge till the sugar dissolves.

Lay the Aussie Grassfed Beef tenderloin steaks out on a chopping board and rub them all above with 2 smashed garlic cloves. Pound the steaks with a meat tenderizer until finally they’re ¼-inch thick. Then minimize the steaks into 4-inch wide items, about the dimension of the palm of your hand. Insert the steak and sliced onions to the marinade and established aside.

Meanwhile, make the atsara by tossing the papaya, daikon, carrot, eco-friendly and purple bell peppers with 1 tsp kosher salt on a substantial baking sheet. Distribute the salted vegetables out in a solitary layer and allow them to sit out for 1 hour.

In a massive saucepan, warmth 4 tbsp canola oil above medium substantial warmth. Include yellow onions and remaining smashed garlic cloves, and cook right until softened, about 4 minutes. Add 2 cups water, 2 tbsp cane sugar, ¾ cup soy sauce, coconut vinegar, bay leaves, and freshly ground black pepper. Address and simmer for 10 minutes. Increase spinach and prepare dinner for 3 to 5 minutes or right until wilted and the stems are tender. Clear away bay leaves and set the spinach adobo aside. Preserve warm.

Meanwhile, insert white vinegar and 6 tbsp cane sugar to a medium saucepan and bring to a boil, stirring to dissolve the sugar. Cut down heat to medium and increase remaining minced garlic, ginger, chilies, and ½ tsp kosher salt. Simmer the brine for 5 minutes and remove from heat.

Location the salted atsara veggies involving a big piece of cheesecloth or quite a few levels of paper towels. Squeeze out as much liquid as probable, discarding the liquid. Spot the greens in a bowl. Pour over the brine and established the atsara aside.

Transfer the Aussie Grassfed Beef tenderloin steaks and onion rings from the marinade to a plate, shaking off any surplus. Reserve the marinade.

In a substantial skillet or Dutch oven, warmth 3 tbsp canola oil in excess of medium-substantial heat. Insert onion rings and cook dinner until eventually softened, but not browned, about 3 to 4 minutes. Transfer onions to a plate.

To the exact skillet, heat 1 tbsp canola oil around medium-significant warmth. Prepare dinner the steaks for 3 to 4 minutes on every single aspect, right up until browned and crispy. Transfer steaks to a plate. Continue to keep warm.

Return the reserved marinade to the skillet over medium-substantial heat, scraping up any browned bits. Stir in butter with 2 tsp brown sugar, and simmer for a couple of minutes, right up until the sauce has diminished marginally.

Provide the Aussie Grassfed Beef tenderloin steaks over the spinach adobo. Pour about the cooked marinade and garnish with sautéed onion rings. Serve with steamed rice, atsara, and lemon wedges on the facet.

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