First, prep and marinate the beef. I slice my beef tenderloin into strips about half an inch thick, then marinate them in soy sauce and vinegar for at least one hour. This tenderizes the meat and infuses it with that classic sisig flavor base.

I fry the marinated beef until it's golden brown and slightly crispy on the edges. This gives me that perfect texture contrast: tender inside, slightly crunchy outside. I save the marinade for later.

Prepare the liver. I boil the liver first, then fry it just like I did with the beef. Once it's golden, I slice it into medium-sized cubes. The liver adds that rich flavor.

In my wok or heavy skillet, I heat oil and sauté my garlic, onions, chilies, and bell peppers until fragrant.

I pour about ½ cup of my reserved soy sauce and vinegar marinade into the sautéed aromatics. This intensifies all the flavors and brings everything together beautifully.

I let everything simmer for a few minutes, then season with pepper and crumbled beef broth cube. I add salt to taste. I adjust the flavor to my liking.

Combine everything. I add my fried beef and liver back to the pan, making sure everything gets coated with that delicious sauce mixture.

Here's my favorite part. I add the mayonnaise and a generous squeeze of lemon juice. I mix everything until it's all beautifully coated. The mayo adds creaminess while the lemon balances the richness with a tangy kick.

Serve and enjoy your beef sisig!