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Beef Steak with Onion & Bay Leaves (Bistek)

Beef Steak with Onion & Bay Leaves (Bistek)

This is not the bland, boring steak and onions you might have seen before. Instead, bay leaves, lemon juice and soy sauce lend fragrant, bright, umami-rich flavour to a succulent ribeye.

Ready in: 30 minutes

Serves: 8

Complexity: very-easy

kcal: 270

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2 (2 cm-thick) boneless rib-eye steaks, excess fat trimmed
2 tbsp rice bran oil, divided
8 bay leaves
1 large onion, sliced into 1 cm thick rounds
¼ cup fresh lemon juice
¼ cup soy sauce


Slice steaks in half lengthwise. Following natural seams in meat, cut each half into 2–3 pieces and set aside.
Heat 1 tbsp oil in a large frypan over medium heat. Add bay leaves and cook until beginning to brown around the edges, about 1 minute. Add onion and ½ cup water. Cover the frypan (use a baking sheet if you don’t have a lid) and cook until onion is partly tender. It should have lost its raw bite but still have some crunch, about 5 minutes. Transfer onion and bay leaves to a plate with a slotted spatula or tongs.
Increase heat to medium-high and bring remaining liquid to a boil. Cook until only 2 tbsp remains. Scrape into a small bowl and stir in SIDS CRAZY LEMON, lemon juice and soy sauce. Set sauce aside.
Wipe out frypan and heat remaining 1 tbsp of oil over medium-high. Season reserved meat with SIDS SALT & PEPPER to taste. Working in batches, cook meat undisturbed until dark brown, about 2 minutes. Turn and cook until second side is lightly browned, about 45 seconds then transfer to a platter.
Reduce heat to medium (let frypan cool a little if it is very hot) and cook reserved sauce to let flavours meld, about 1 minute. Add 1–2 tbsp water if sauce is too concentrated. Pour over meat and top with onion and bay leaves.