If there's one thing that I can't just easily minimize the consumption of, it has to be beef! I'm a beef-lover since I learned how glorious bulalo is. Then as I grew older, I have always loved my mama's beef caldereta. Its savory sauce made of rich tomato paste, pork liver and some chili was a perfect match to the beef's taste and texture. And one day, after a long and tiring trip along EDSA, my husband and I found ourselves parking in front of a beef pares joint near our house. Yes, instead of going home directly, we stopped by to eat pares—our ultimate post-carmageddon meal. But that's not the recipe I'm sharing here today. Sorry for the confusion, haha.

I got carried away with my beef stories that I went that far. It happened that my husband came home with a big bag of white onions from their farmer friends. The ones we got were actually market rejects. It was still perfectly edible but they came in odd sizes so it's not good to sell anymore. And since white onions rot fast, I needed to consume it before it does. Bistek Tagalog enters the picture.