Filipino Beef and Onions (Bistek)

This is so yummy.  Another recipe that when I make at home does not last very long.  This is one of my mother's favorites as well.  It so simple to make and quick.  This can be prepared while waiting for the rice to cook. If you love liver and onions, this is a great recipe. Just change the beef for thinly sliced liver.

Ingredients:
2 lbs beef skirt or sirloin (thinly sliced)
6 tblsp soy sauce
Juice of 3 lemons - separate 1 of lemon juice
2 onions (sliced into rings)
3/4 cup of water
1 tblsp oyster sauce
Salt and pepper
1 tblsp flour or corn starch
3 tblsp olive or canola oil

In a glass or non-reactive bowl mix beef, 3 tblsp soy sauce, juice of 1 lemon and flour. Let sit for 15 minutes.  Heat oil in a deep saute or frying pan.  Add the onions and season with salt and pepper.  Fry onions until translucent, approximately 5 minutes.  Remove from the pan and set aside.  Add the sliced beef in batches to allow it to brown. Remove and set aside, continue cooking until all the beef has been browned.  Return all the beef back into the pan and add the onions.  Add the  remaining soy sauce, the juice of the last 2 lemons and water.  Allow to slowly boil.  Season with lots of pepper or to taste.  Add the oyster sauce and continue slow boiling for another 5 minutes. If the soup is too tangy, add 2-3 tablespoon of water and continue to slow boil for another 2-3 minutes.  Taste and season with salt and pepper if needed.  Serve hot over rice.

Poached Chicken Breast in Lemon Herb Sauce

This takes about 30 minutes to prepare.  Using boneless chicken breasts makes it possible to create an elegant dish in a short time.

Ingredients:                        

1 tbsp olive oil

3 carrots (cut in very thin rounds)
1 medium zucchini, (cut in half moons)
4 scallion (chopped)
2 garlic cloves (minced)
2 cups chicken broth
6 boneless skinless chicken breasts (about 5oz each)
1 large egg (room temperature)
3 tblsp fresh lemon juice
1 tsp cornstarch
2 tsp chopped fresh herb (like dill, tarragon or parsley)
Salt and pepper

Heat oil over medium heat in a large sauce pan.  Add carrots, zucchini and scallion.  Stir often and cover between.  Cook till vegetables have soften (approximately 3 minutes). Add garlic, stir and cook for 1 minute.  Add chicken broth to the pot and bring to a boil.  Season chicken breasts with salt and pepper.  Add the chicken breasts to the pot. Return the broth to a boil. Reduce the heat and allow to simmer in low and cover. Continue to cook until chicken breasts are firm and cooked through (approximately 12 min).
Remove chicken breasts from pot and place on a cutting board. Cover chicken breasts to keep warm with aluminum foil.

In a small sauce pan, whisk egg, lemon juice, cornstarch and herbs. Place sauce pan on stove using low heat.  Slowly stir in 1/2 cup of the broth into the egg mixture. Continue to whisk until the sauce has thickened but not simmering.  Season with salt and pepper.

Slice chicken breast diagonally into thin pieces. Spoon rice onto a place, add the vegetables cooked in the broth and place the sliced chicken breast over the rice.  Spoon sauce over chicken and rice.  Enjoy!