To prepare the beef, if it is thicker than 1/2 inch, slice it lengthwise into thin filets. Cut the meat crosswise into four-inch-long chunks. Using a meat mallet, pound the beef on both sides for a few seconds to thin it out.

Transfer the meat to a large mixing basin and evenly distribute the baking soda. Rub the baking soda onto all sides of the meat. Let it sit for 15 minutes.

Rinse the baking soda off the meat. Set aside in a mixing dish.

Marinate the meat with calamansi juice, lemon, soy sauce, and black pepper. Mix the ingredients properly. Marinate the meat for thirty minutes. If your kitchen is warm, place the bowl in the fridge.

To pan-fry onions, heat a large skillet over medium-high heat and add oil. When the oil is heated enough, place the cut onions in the skillet. Cook the onions until transparent, about 2 to 3 minutes—just long enough for the slices to unleash their sweetness while still maintaining some firmness.

Using a slotted spoon, remove the majority of the sautéed onions and keep them for garnish later. Leave approximately a quarter of the onions in the skillet to cook with the steak.

To cook the bistek, sauté garlic in the same pan with oil over medium heat for 1 minute.

Remove the steak from the marinade in a basin and save the juices. Place the chunks of meat in the skillet. Do not overlap to ensure that the steak cooks evenly. Cook the meat, turning halfway through, until well done, about 10 minutes.

Pour the marinade on the meat. Add the beef stock or water. To combine the flavors, continue heating until the liquid boils for 2 minutes. Taste and add salt just as required.

To serve, arrange the meat on a big rimmed tray. Pour the sauce over the meat. Garnish the top of the meat with the remaining onions. Serve warm with steaming rice.

Bistek leftovers can be refrigerated for up to a week in non-reactive containers. You may freeze for up to a month.

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