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Wok eggs, fried rice and hot Dry Noodles.
For this dish, we borrowed the flavors from bistek tagalog, a Filipino beef and onion braise seasoned with bay, soy sauce and calamansi (a type of citrus). Instead of using a slow simmer, we sear a couple strip steaks and make a quick, simple pan sauce; a combination of orange juice and lemon or lime juice stands in for tricky-to-source calamansi juice. Serve with steamed rice.
teaspoon plus 2 tablespoons grapeseed or other neutral oil, divided
medium red onion, cut into ¼-inch rings
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