- 1.5 pounds ground beef
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fish sauce
- 1/2 teaspoon salt
- 3 cloves garlic, minced
For the Sauce
- 2 tablespoons Canola oil, divided
- 1 onion, thinly sliced into rings
- 1/3 cup white wine
- 1/4 cup soy sauce
- 1/4 cup fresh calamansi juice, or fresh lemon juice
- 3/4 cup beef stock, or water
- 2 teaspoons cornstarch
- 2 teaspoons brown sugar
- Salt and pepper, to taste
- 2 tablespoons freshly chopped parsley, for garnish
- Add all the ingredients for the steak patties to a medium bowl, then gently mix with your hands until just combined.
- Form 4-6 oblong patties from the meat mixture, each patty about 1/4-inch thick. Set patties aside.
For the Sauce
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat until the oil begins to shimmer.
- Add the onions to the pan, and cook until softened and lightly browned, stirring often, 4-6 minutes.
- Transfer the onions to a large plate and set aside
- Add the last 1 tablespoon of oil to the same pan.
- Working in batches, cook the beef patties in the pan until browned on both sides, 2-3 minutes per side.
- Transfer the patties to the same plate as the onions and set aside.
- Pour the white wine into the pan, scraping the bottom of the pan with a wooden spoon. Continue to cook for 2-3 minute more.
- Combine the soy sauce, calamansi juice, beef stock, cornstarch, and brown sugar in a small bowl, then pour contents into pan.
- Increase the heat to high, and bring the liquid in the pan to a boil. Continue to cook until the sauce reduces and thickens slightly.
- Taste the sauce. If it is too sour, add more water, and season with salt and pepper as desired.
- Reduce heat to low, then return the onions and beef patties to the pan, along with any juices that have accumulated in the plate.
- Cover the pan, and simmer for 3-5 minutes more until the patties are cooked through.
- Serve steaks and sauce with steamed rice. Garnish with parsley.