In Filipino, we call this Bistek.
Usually, we cook this dish using the tenderloin or sirloin part of the beef. I will cook this using the shoulder part. Notice that the only difference of this part of the beef is the cooking time. Like this shoulder part, I have to cook it longer, figured out it would take a long time to cook on the stove. It might take more than an hour, so I used my ever reliable helping hand–the pressure cooker, to lessen the cooking time to 20 to 30 minutes. Luckily the butcher cut the beef against the grains. It really helps to lessen the cooking time as well.
Then I topped it with yellow onions to garnish my beef steak. It gives additional flavour to the steak as it’s sweet.