Bistek made of beef slices braised in a mixture of citrus, soy sauce, onions, and garlic. This Filipino beef steak is hearty, tasty and perfect with steamed rice.
If you noticed, I’ve been doing a lot of recipe throwbacks lately. The blog is five years old, and a lot has changed since I launched it in January 2013. I’ve learned a few things along the way, and I’d like to think I’m now more adept at taking pictures or structuring my posts.
Bringing old recipes to the front of the blog is not only a great way to reintroduce them to readers but also the perfect opportunity for me to refresh with new cooking tips and sometimes, new photos.
Today’s throwback, however, is very special to me. Bistek was the very first recipe I posted on the blog and below is the whole entirety of that post.
I checked my Feedburner account today and as I have yet to post a recipe here, was pleasantly surprised to find I have already four subscribers. Wow, thank you. If your anticipation for the deliciousness that’s sure to come doesn’t inspire me to get cooking, I don’t know what else would. Whoever you are, I apologize for the delay. I’ve been busy getting my other cooking blog, Onion Rings and Things, on track, I kind of sidelined Kawaling Pinoy. But here it is! Our first recipe, Bistek!
I took the new pictures months ago but I am a sentimental old hag, and I didn’t have the heart to change the post. There’s just something so awful and yet endearing about a very first, I couldn’t quite decide whether to keep it as is for posterity’s sake or update with additional information.
After toggling back and forth, I thought I would give this bistek recipe better justice by adding more “meat.” So, yes, new photos and cooking tips it is. š But before we head further, allow me to get emotional for a quick minute.
Thank you for liking, commenting, sharing, visiting and supporting Kawaling Pinoy. When I hit “publish” for the very first time, I didn’t realize how much it would change the course of my life. Being able to own my business and blog full time was all but a pipe dream then, and I can’t believe I am now living it.
I mean, seriously, FOUR email subscribers when we started, and now you’re 12,500 strong! I can’t be more grateful.
What is Bistek?
Bistek Tagalog is classic Filipino dish made of thinly sliced beef marinated and braised in a mixture of citrus juice (more commonly, the local fruit, calamansi), soy sauce, onions, garlic, and pepper. A delicious medley of salty, tangy, and savory flavors, it’s traditionally served with steamed rice.
Also known as beefsteak, it was adapted from the SpanishĀ bistec encebollado to suit our local tastes and indigenous ingredients.
Tips on How to Make Bistek
- I usually useĀ top round or sirloin for the cut of beef but if you prefer a bit of fat marbling, chuck roast is a good option.
- I remember our cook at home used to pound the sliced beef with a mallet to help tenderize the meat. Please don’t waste your time; there’s no need. Braising low and slow will give you a tender enough chew. Just have your butcher cut the beef across the grain so it won’t be tough and stringy.
- Do not skip pan-frying the beef as this step adds incredible flavor. Make sure to squeeze the marinade well from the meat and pat dry if necessary to ensure a good sear. Brown on high heat and don’t overcrowd the pan to ensure a nice outside crust.
- The beef will release a bit of juice when pan-fried. Add it along with the marinade during braising.
- Use the same pan to braise the dish; those browned bits in the pan mean maximum flavor!
- One question I often get for this recipe is what to with the onions and garlic in the citrus marinade. Squeeze off the marinade and use the aromatics pull the dish together. Use a fresh piece of onion as the garnish.
- I usually wait to season with salt until the sauce is reduced as the depth of flavor (saltiness etc) concentrates as the liquid evaporates.
- The recipe calls for lemon juice because I don’t always have access to calamansi. If you do, you might need to adjust amounts to as lemon has a stronger acid taste.
Love bistek flavors? Try these crispy chicken livers, chicken or pork versions!
Bistek Tagalog (Filipino Beef Steak)
Ingredients
- 2 pounds top round or sirloin, sliced thinly
- 2 lemons, juiced (about 1/4 cup juice)
- 1/4 cup soy sauce
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 1/4 teaspoon pepper
- 3 tablespoons canola oil
- 1 cup water
- salt to taste
- 1 onion, peeled and sliced into rings
Instructions
- In a bowl, combine beef, lemon juice, soy sauce, sliced onions, garlic, and pepper. Massage marinade into the meat and marinate for about 30 minutes.
- Remove meat, onions, and garlic from marinade, squeezing and reserving excess liquid.
- In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat.
- In the pan, add onions and garlic, and cook, stirring regularly, until softened. Return browned beef to pan.
- Add reserved marinade and meat juices. Add water and bring to a boil.
- Cover, lower heat, and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced. Season with salt to taste.
- Turn off heat. Garnish with onion rings, if desired, and cover to allow onions to cook slightly in the steam. Serve hot.
Video
Nutrition
Hi, Lalaine.
Thank you for Kawaling Pinoy which lately have become my to go site for pinoy recipes. What attracted me to your site is the ease and simplified way of cooking classic Filipino food, and regional delicacies that I have learned to enjoy. May you continue to get inspired with more regional and ethnic recipes to later share with us.
May I know your other blog sites? So I can check on them, too..
Thank you. God bless.
Hi Alma! Onion Rings and Things and The Recipe Pot. I haven’t had much time to update the other two š
Hello š Lalaine,
I made this recipe for church potluck and it was a success!!! š Thank you!!!
I’m glad to hear that, Alma!
Another “apprub” by my husband. Thank you so much for this recipe š only adjustment he asked for is using just 1 lemon and to fry the onion rings.
The fried onion rings sound yummy! I need to try that one of these days š
I just cooked this today for the first time. It turned out to be perfect. Your Recipes are heaven sent for me. Thank you.
Thank you, Sol! That’s great to hear.
Thanks for this recipe and helpful tips…
It helps me lot in cooking beef steak…
Glad we could help, Vhenuz!
Thank you!
š
Tnk u for the delicious recipe. I love itš
You’re welcome. I am glad you liked š
Hello!!! This is the first time that I’m writing a review for a recipe blog. Gosh!!! This is the best recipe. I made it tonight and followed the instructions carefully and all the tips too. Thank you so much for the recipe!!!
Thank you so much for the feedback. This is one of my favorite dishes and I am glad you loved it as much as we do at home š
yeee
Omg!!! This beefsteak is so good my mexican and white co worker loves it. Kahit hubby ko nagustuhan din nya yung version mo. Thank you so much. šš
Yay! I am glad everyone enjoyed it š
Hello! Can I leave the beef marinating overnightand?
Hi Divine,
I won’t recommend marinating the beef that long because the acids from the lemon/calamansi will break down the protein fibers and will make the meat mushy.
tnk u for ur recipe.. first tym ko po mag luto ng beefsteak at nagustuhan po nila š
Godbless!
You’re welcome, Julie. I am glad everyone enjoyed it š
Hi. Iām trying this recipe today. In instruction #3, the onions and garlic that i will cook in the pan comes from the marinade? Thanks in advance.
Hi Angie,
Yes, reserve the aromatics and marinade when you drain from the meat and use the same garlic and onions when cooking the dish š
hello po, love your recipes!
how do u get the beef to soften?
Just simmer low and slow heat until tender. š
Hi my name is cristina where can i buy your book? Tnx
Hi Cristina,
Unfortunately, I don’t have a cookbook but please feel free to check back here often for FREE recipes š
Your recipes are better than Panlasang Pinoy.
Literally beef steak ang tawag ng kainan dito sa Cavite at they believe it faithfully. Tinawanan lang ako nung sinabi ko sa kanila na bistek yun Lol.
Thank you po sa simpleng recipe. keep up the good work.
God bless.
You’re welcome š
Whew! This is the first recipe.. that means I’m done reading ALL your intros and almost all comments. Tastefully done, witty, full of soul and with sense of humor. What struck the most- leche flan, tinola, goto, ampalaya, champorado. And the reaction for the palaka recipe! Looking forward for more recipes and intros. I love, love this site.
Can i use lime instead of lemon?
Yes, you can š
grazie!
You’re welcome š
Hi Lalaine,
I’ve been in the mood for Filipino beef steak since my “puti” co-worker mentioned it yesterday saying it was the best modified beef steak she’s ever tasted. Of course, I knew you would have this dish in your blog. And much to my surprise, it is/was your very first entry. I can’t wait to try it.
Thank you very much.
Mary Jo-
Time sure flies! That bistek is 2 years and 240 recipes ago!
I hope you enjoy the bistek. Thank you so much, Mary Jo š
thank you for the recipe.
You’re very welcome š