(Serves a family of seven where one is a kid and another is a dog)
1 kg tenderloin
1/2 table spoon of vinegar
3-5 + 5 table spoons of soy sauce*
3 teaspoons cornstarch
1 large white onion
2 bell peppers (atsal)
2 bananas (saging na saba)
Cut the meat into thin and lean slabs, less than half an inch thick.
Pound to flatten. Mama used the edge of a saucer resulting in criss-crossed lines.
Marinate in vinegar, soy sauce, calamansi, and salt.
Slice the onion in half then horizontally and very thinly.
Slice the bell peppers into vertical quarters.
Heat the oil in a frying pan.
Add and spread out the meat.
Take the meat out before it dries out.
Dissolve the cornstarch in mineral water. Add 5 table spoons of soy sauce. Mix and add water until you achieve a smooth consistency.
Mix in the sauce.
Then the meat.
* Mama said I got it wrong. It should be a 5:1 ratio to the meat. The current values make the meat look too dark.
Disclaimer: I haven’t tried it yet.