Filipinostyle steak and onions

This is the Filipino version of steak and onions, known as bisteak. My mum grew up in Manila cooking it with kalamansi, a cross between a mandarin and a kumquat, but lemon makes a good substitute. This dish takes less than 10 minutes to cook, freeing up time to make a great side or two.

Serves 4

2 Tbsp coconut oil or ghee

2 large onions, sliced into rings

500g sirloin steak, cut into 5mm slices 1 Tbsp chickpea flour

3 garlic cloves, finely chopped juice of 1 lemon

4 Tbsp tamari sea salt and black pepper

Method

1. Melt half the oil in a large, wide frying pan, add the onion rings and fry over a lowmedium heat for about 3 minutes until softened slightly but still with a bit of bite, then set aside on a plate.

2. Dust the steak slices in flour and season with a little salt and pepper.

3. Melt the remaining oil in the same pan, add the steak pieces, in batches if necessary, and fry over a high heat for about 1 minute on each side, then transfer to the plate with the onion rings.

4. Fry the garlic in the pan for about 30 seconds. Add the lemon juice, tamari and a good pinch of pepper and simmer for 2 minutes.

5. Return the steak and onions to the pan and gently heat before serving.