Baked Pinoy Bistek with veges

When we were small, my father loved to cook for us. One of his staples is Carne Prita which can be bistek which is a Filipino take on the word beef steak. Bistek or Carne Prita or Tapa is a breakfast partner of rice, thus, tapsilog became popular. Tapsilog stands for “tapa” “sinangag” and “itlog”  which is a triumvirate of Pinoy power breakfast. The meat may be beef or carabeef sliced across thinly by the butcher. There are many ways how to marinade this bistek or tapa or carne prita. Basically, vinegar and soysauce are the basic ingredient. For this one, I put my own touch from the carne prita I grew up with. 

Preparation for Marinade:

1/2 kilo Bistek or Tapa cut of beef or carabeef, cut into serving sizes about half-palm

Szechuan peppers, grounded

2T Chili-garlic pepper paste

1T Chili-garlic in oil

1/4 C Rice Vinegar

1/4 C Apple Cider Vinegar

1/4 Soy Sauce

1/8 Fish Sauce

In a glass container with lid, place all ingredients. 

Mix to cover the meat with the marinade  

Refrigerate overnight to let the flavors seep into the meat. 

Let it stay in the fridge until ready. 

For Roasted Pot

Sunflower or canola oil 

Vegetables ( French beans, carrots, garlic, potatoes white onions)

(But vegetable in season like squash, okra, eggplant can be used)

How to:

Preheat oven at 190C for 15 minutes.

In a pan, spray with oil. Pan Fry/broil each meat for 2 minutes on each side. Continue until all beef are done. Reserve liquid marinade.

In a shallow pan, spray oil. Arrange vegetables. Spray oil again.

Arrange the fry/broiled beef on top. Add the reserved liquid from the marinade. 

Bake in the oven for 20 minutes. Check softness of the vegetables with fork. 

Remove the beef and add some more minutes if needed to cook the veges.