Homemade Beef Sisig Recipe
Beef Sisig is a modern adaptation of the classic Filipino dish featuring finely-chopped marinated beef sirloin sautéed with onions, garlic, and liver spread, then seasoned with citrus and chilies for a perfect balance of savory, tangy, and spicy flavors, typically served on a sizzling plate as a main dish or popular pulutan (beer accompaniment).
Equipment
- Wok or large skillet (kawali) For high-heat searing and mixing
- Sharp knife [Matalas na kutsilyo] For mincing ingredients
- Cutting board (Sangkalan) For prep work
- Mixing bowls (mangkok) For marinating
- Measuring spoons (panukat) For accurate seasoning
- Citrus juicer For extracting calamansi juice
- Sizzling Plate (Optional) For authentic presentation
Ingredients
For the Meat
- 1 kilo Beef Sirloin Litid ng Baka, finely chopped
- 3 tablespoons soy sauce toyo
- 1 tablespoon Worcestershire sauce optional
- 1 tablespoon cooking wine optional
For the Base
- 1-2 white onions sibuyas, minced and divided
- 5 cloves garlic bawang, minced
- 1 can Reno liver spread
- 1 lemon or 3 pieces calamansi
- 4 pieces green chilies siling haba, deseeded and sliced
- 1-2 pieces bird's eye chilies siling labuyo
- 1 tablespoon Maggi Savor
- 1 egg itlog
- Salt asin and pepper (paminta) to taste
- Mayonnaise optional, for creaminess
Instructions
- Place the chopped beef sirloin in a bowl and mix with soy sauce, Worcestershire sauce, and cooking wine. Let this marinate for 30 minutes at room temperature (manatiling nakababad sa loob ng 30 minuto).
- Heat 2 tablespoons of cooking oil in a wok or large pan over medium heat (katamtamang init, 350°F/175°C). Add minced garlic and cook until light golden brown. Add half of your minced onions and cook until they become soft and clear.
- Add the marinated beef to the pan. Cook for about 20 minutes, stirring occasionally, until the meat becomes tender and dark brown. Test the meat's tenderness by trying a piece – it should be easy to chew but not overcooked. Add a pinch of salt to enhance the flavor.
- Once the beef is tender, add the entire can of liver spread and mix well. Lower the heat to avoid burning. Squeeze in the juice of three calamansi (or one lemon) and cook for 5 more minutes, stirring gently.
- Add Maggi Savor for extra flavor. Mix in the sliced green chilies (siling haba) and the remaining minced onions. Stir everything together.
- Make a small well in the center of the beef mixture. Crack an egg into this space and let it cook for 30 seconds before mixing it thoroughly with the beef. This adds richness and helps bind everything together.
- Turn off the heat and let the sisig rest for 2-3 minutes. This allows the flavors to settle and the egg to finish cooking from the residual heat.
- Transfer your beef sisig to a serving plate or sizzling plate if you have one. Garnish with lemon or calamansi slices and chopped red chilies on top.
- If you want a creamy version, add mayonnaise now while the dish is still warm but not hot – this prevents the mayonnaise from separating.
- Serve immediately while hot, preferably with steamed rice. Place extra calamansi and chilies on the side so everyone can adjust the taste to their liking.
- Remember: Keep your heat at medium throughout cooking (hindi masyadong mataas) to prevent the meat from becoming tough, and taste as you go to adjust the seasoning to your preference.
Tips from Lola's Kitchen
- Meat Preparation: Ask your butcher to chop the beef extra fine (tinadtad) for authentic texture
- Temperature Control: Keep heat moderate to prevent tough meat
- Texture Secret: The egg helps bind ingredients while adding richness
- Flavor Building: Add liver spread gradually to control intensity
Nutrition
Calories: 385kcalCarbohydrates: 12gProtein: 35gFat: 22gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 27mgSodium: 890mgPotassium: 89mgFiber: 2gSugar: 1gVitamin A: 42IUVitamin C: 3mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!