This dish frequented the menu when I was a kid. To this day I’m not completely sure if it’s really called bistek or beefsteak. Both names were always floating around my house. Whatever it’s called it’s awesome!
2 lb chuck roast (thinly sliced)
3/4 cup Yoshida sauce
1 small onion (chopped)
Salt, pepper, lemon pepper & red pepper flakes
Season the meat with salt, pepper, lemon pepper and red pepper. Place it in a deep skillet over medium low heat and poor the Yoshida over it. Stir to cover the meat with the sauce.
Cover the skillet completely and let boil 30-40 minutes. Stir occasionally to prevent burning.
During the last 15 minutes of boiling, add the onions.
As the meat cooks, the juices will combine with the Yoshida to make the sauce. Be sure to watch the skillet to make sure the liquids don’t get too low. If they do, the meat will burn to a crisp!