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1. Prepare the marinade: In a bowl, combine soy sauce, citrus juice, garlic, onion, and black pepper. Mix well.

2. Marinate the beef: Add the sliced beef to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

3. Cook the beef: Heat oil in a large skillet or wok over medium-high heat. Remove the beef from the marinade, shaking off excess liquid, and cook in batches until browned on both sides. Set aside on a plate.

4. Sauté the onions: In the same pan, add the onions from the marinade and saute until softened and translucent.

5. Deglaze and simmer: Pour in the reserved marinade and water, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the beef is tender and the sauce has thickened slightly.

6. Season and adjust: Add salt and pepper to taste. You can also add an optional bay leaf or brown sugar for a hint of sweetness.

7. Serve: Garnish with the remaining cooked onions and enjoy with steamed rice. Add green peas for an extra pop of color and flavor (optional).

• 1 pound beef sirloin or top round, thinly sliced against the grain

• 1/4 cup soy sauce

• 1/4 cup citrus juice (calamansi, lemon, or lime)

• 4 cloves garlic, minced

• 1 onion, thinly sliced

• 1/2 teaspoon ground black pepper

• 3 tablespoons cooking oil

• 1 cup water (more if needed)

• Salt and pepper to taste

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• Optional

  •  1 bay leaf

  •  1 tablespoon brown sugar

  •  1/4 cup green peas

• Use thinly sliced beef for quicker cooking and better marinade absorption.

• Don't overcrowd the pan when browning the beef to ensure even browning.

• Adjust the cooking time based on the thickness of your beef slices.

• You can substitute the citrus juice with pineapple juice for a sweeter twist.

• Leftovers can be stored in the refrigerator for up to 3 days and reheated when needed.