Reviewed: Feb. 4, 2012

For a first timer cook like me, I'd say this was pretty easy to prepare. Had all the ingredients in our kitchen. Glad I impressed my mom who came home tired from work. :) Thanks for this simple yet yummy recipe. Truly a Pinoy taste! :) -Ivy from California

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Reviewer:

ivyconcepcion810

Reviewed: Oct. 3, 2011

This was incredibly easy to make and for such a simple dish it was surprisingly flavorful. Served with a salad on the side it made for a quick meal that satisfied both me and my husband. Just don't forget that it needs to marinate for at least an hour before cooking! I made the marinade and got the marinated meat into the fridge and chopped up my onions. Then when it was time to cook all I had to do was throw everything into the two skillets and dinner was ready in five minutes. As written you'll end up with too little marinade. I made it with just one pound of meat but forgot to scale back the onions. It was still really tasty, but I'll adjust the meat-to-onion ratio a bit better next time.

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Reviewer:

AllieDream

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Rockville, Maryland, USA

Reviewed: Jul. 23, 2011

Even though I didn't use the NY strips as in the recipe and used sirloin tip instead, it still turned out wonderful. Great recipe. Thanks for posting this, the family loved it. : )

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Reviewer:

Dreadsorrow

Reviewed: May 22, 2011

You need a lot more marinade than is called for considering it also calls for 4 lbs of meat but it is a great recipe. This also works really well with sliced up pork butt.

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Reviewer:

elttaes

Cooking Level: Intermediate

Home Town: San Juan, National Capital Region, Philippines

Living In: Seattle, Washington, USA

Reviewed: Mar. 13, 2011

Used much more soysauce and 2 lemons. Thank you for posting!

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Reviewer:

bakermd

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Jan. 24, 2011

Always a favorite dish my step mother would make. Didn't make any changes to this recipe.

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Reviewer:

shans1622

Cooking Level: Intermediate

Home Town: Hallock, Minnesota, USA

Living In: New Rockford, North Dakota, USA

Reviewed: Dec. 22, 2010

My mother always added a bit of vinegar as well. Very good!

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Reviewer:

~LoLa~

Reviewed: Jul. 3, 2010

made this and hubby enjoyed it..gonna make it again..ty for posting it :)

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Reviewer:

weng

Cooking Level: Beginning

Reviewed: Jun. 30, 2010

Great recipe, but found that calamansi juice works best to achieve that true Filipino taste. You can find it frozen in packets at most Asian stores. Taste the marinade beforehand, add juice if it's too salty, and soy sauce if it's too sour. Cook marinade for a few minutes afterward if u want sauce to pour over some garlic rice..the perfect complement to this classic dish.

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