Beef Sisig
An alternative to the popular sizzling plate dish that makes use of beef with chicken liver instead of pork
Ingredients
- 1 kilo beef tenderloin with fat
- 1/4 kilo beef liver or chicken Liver
- 1/2 cup soy Sauce
- 1/2 cup vinegar
- 5 pcs bird's eye chili or siling labuyo crushed
- 4 medium size white onion chop into small cubes
- 1 head garlic minced
- 1 green bell pepper chopped into small cubes
- 1 red bell pepper chopped into small cubes
- 3 pcs lemon or calamansi
- 1/2 cup mayonnaise
- 1 beef broth cube
- 1 pinch salt and pepper (or until you get your preferred flavoring)
Instructions
- Slice the beef into strips about half an inch thick and marinate them in soy sauce and vinegar for about one hour.
- Once the meat is marinated, heat up a pan and fry the meat is golden brown then set it aside.
- Boil the beef or chicken liver and fry it like the beef strips. Once its fried, slice the liver into medium-sized cubes and set it aside.
- Heat up 1 tablespoon of oil in a wok or heavy skillet, then saute garlic and onion, chili, and bell pepper.
- Pour about 1/2 cup of the soy sauce and vinegar mixture from the beef marinade.
- Simmer the mixture for a few minutes then add the pepper, beef broth cube, and season with salt. Make sure to stir them in to incorporate the flavors.
- When the mixture is simmering, pour it on the fried beef strips and liver.
- Add the mayonnaise and some lemon juice then mix until all the ingredients are well coated.
- Transfer the mixture to a heated metal plate and serve it hot