Bisteksilog Noodles

Bowl made by Heath Ceramics.

In Filipino cuisine, we have breakfast dishes called “silogs,” which is basically a protein, a fried egg, and fried garlic rice. I kid you not, there are infinite versions depending on the protein of your choice, but my favorite is bistek (aka "Beef Steak”). The citrus flavors permeate through the steak and onions, and offers a bright note through all the richness. While I adore this with rice, of course I made Bisteksilog Noodles because I love a fusion pasta.

Ingredients:

• 2 pounds bavette steak (or skirt steak), cut in 1/4 inch piece against the grain

• 1 large white onion, cut into 1/2 inch rings

• 10 large garlic cloves, smashed

• 1 cup fresh lemon juice

• 1 1/2 cup low sodium soy sauce

• 1/2 cup coconut milk

• 1 pound fresh yakisoba noodles

• Vegetable or canola oil

• 2 fried eggs

• 1/4 cup chopped cilantro (for garnish)

Steps:

1. Marinate the beef. In a large bowl, combine the lemon juice, soy sauce, and garlic. Add in the beef and make sure each piece is coated. Add in the onion rings, making sure the rings were submerged in the marinade. Cover the bowl and refrigerate for no more than 1 hour.

2. Drain the marinade, but reserve 1 cup of it. Separate the beef from the onions and garlic.

3. In a large nonstick frying pan, heat up a few tablespoons of oil over medium-high heat. Working in batches, add in the marinated beef and sauté for 2 minutes each side. Set aside to a plate and cook the rest of the beef. Turn the heat high, add the beef you set aside along with the reserved cup of marinade, coconut milk, onions, and garlic. Cook for 15 - 20 minutes until the sauce reduces and the onions get really soft.

4. In a large pot of UNsalted water, drop in the fresh yakisoba noodles. Cook for only 30 seconds until the noodles separate. Drain noodles well and add directly into the beef and sauce. Cook until the noodles absorb all the sauce and thickens slightly.

5. To plate, add the noodles and steak to a bowl. Top with a fried egg and garnish with chopped cilantro. Don’t forget to pop that egg yolk before digging in!