In a glass bowl mix kalamansi juice, soy sauce, and garlic. Add more soy sauce if the taste is too sour; if it’s too salty, add more juice. Make sure to balance out the flavors but you can also adjust the taste near the end of cooking the beef.

Thinly sliced the beef into about 1/4″ strips (This is called Tapa slice when you buy the meat in the Market). We highly suggest that you pound it with a meat tenderizer, this will make the beef soft when cooked.

Rub the meat with the freshly-ground pepper then add the meat to soy sauce mixture and stir to let it soak up the marinade evenly. Let sit in the marinade for at least 30 minutes.

Heat a frying pan. Add one tablespoon of oil. Stir fry the onion rings until translucent and a tiny bit brown on the edges but still with a bit of a crunch. Remove from skillet and set aside.

In the same pan, heat one tablespoon of oil. Pan-fry the beef working in batches, remove after browning on both sides. When all the beef has been browned, pour the marinade into the frying pan and bring to a slow boil and simmer for a 5 minutes or until cooked through.

Pour the All Purpose Cream then simmer for another 5 minutes.

Adjust the sauce with more soy sauce or juice, or some water, to suit your taste. After adding soy sauce always let it cook a little.

Slide the beef slices onto a serving plate, arrange the onion rings on top.

Serve hot with rice.