Bistek Tagalog is made of thinly sliced sirloin 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 have 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've improved at taking pictures or structuring my posts.
Bringing old recipes, like carioca, baked macaroni, and beef wonton mami, to the front of the blog is a great way to reintroduce them to readers and the perfect opportunity for me to refresh them with new cooking tips and, sometimes, new photos. Today's throwback is very special to me. Bistek was the first recipe I posted on the blog, and the entirety of that post is below.
I checked my Feedburner account today, and as I have yet to post a recipe here, I was pleasantly surprised to find I already have 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 am a sentimental old hag and have been putting off changing this post for months now. There's just something so awful and yet endearing about a very first that I couldn't quite decide whether to keep it as is for posterity's sake or update it with additional information. After toggling back and forth, I realized I'd give this bistek recipe better justice by adding more "meat." So, yes, new photos and cooking tips it is 🙂
But before we head further, allow me to get emotional for a quick minute. Thank you for giving our leche flan, pork belly lechon, and all our recipes so much love. When I hit "publish" for the first time, I didn't realize how much it would change 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, we started with four email subscribers and are now 4 million strong on our e-newsletter and social media channels. I am honored and humbled, and I couldn't be more grateful.
What is Bistek
Bistek Tagalog is a classic Filipino dish made of thinly sliced beef 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 Spanish bistec encebollado to suit our local tastes and Indigenous ingredients. Other affordable proteins, such as pork steak, chicken bistek, and crispy chicken liver a la bistek, are now used in this cooking mode.
Ingredient notes
- Beef- sirloin, top round, and chuck roast are some of the cuts you can use.
- Garlic and Onions- these aromatics are the flavor base of the dish
- Lemons- calamansi is traditionally used, but lemons are more accessible for me here in the U.S.
- Soy sauce- for a boost of umami flavor.
- Salt and pepper- enhances the overall taste and adds zing
- Oil- for searing the meat and sauteing the onions and garlic. Use oil with a high smoke point, such as avocado or canola oil, for best results.
- Water- add more or less as needed
Cooking process
- Marinate- Combine beef, lemon juice, soy sauce, sliced onions, garlic, and pepper in a large bowl and marinate for about 30 minutes. Do not marinate for too long, as the acids in the marinade might break down the protein fibers and make the meat mushy.
- Sear- Remove the meat, onions, and garlic from the marinade, squeezing and reserving the excess liquid. Heat oil in a pan over high heat and add the beef in a single layer, making sure not to overcrowd the pan. Cook until lightly browned. Remove from pan and keep warm. Spoon out and reserve the released meat juices during frying.
- Saute- Add onions and garlic to the pan and cook until softened. Return browned beef to pan. Add reserved marinade, meat juices, and water, and bring to a boil.
- Simmer- Cover, lower the heat, and cook until the meat is fork-tender and the liquid is reduced. Season with salt and pepper as needed. Turn off the heat. Garnish with onion rings, and cover to allow the onions to cook slightly in the steam.
Cooking tips
- 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.
- Squeeze the onions and garlic of the marinade and use to braise the beef. Use a fresh piece of onion as the garnish.
- The beef will release a bit of juice when pan-fried. Spoon it from the pan and add it back along with the marinade during braising.
- Season the sauce with salt when already reduced as the depth of flavor (saltiness etc.) concentrates as the liquid evaporates.
The secret to tender beef
One common practice is to pound the sliced beef with a mallet to help tenderize it. 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.
How to serve and store
- Bistek Tagalog is traditionally served as a main dish for lunch or dinner. It is best enjoyed with piping-hot steamed rice. Fresh onions are added to the dish before serving as a garnish.
- Like pork adobo with pineapple, this beef dish tastes so much better after the flavors have had a chance to meld. Transfer leftovers to a container with a tight-fitting lid and store in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- Reheat in a pan over medium heat or in the microwave at 2 to 3-minute intervals until completely warmed through.
More beef recipes
Ingredients
- 2 pounds top round or sirloin, sliced thinly
- 2 lemons, juiced (about ¼ cup juice)
- ¼ cup soy sauce
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- ¼ 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.
Notes
- Substitute calamansi for lemon, if available.
- 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. Spoon it from the pan and add it back along with the marinade during braising.
- Squeeze the onions and garlic of the marinade and use to braise the beef. Use a fresh piece of onion as the garnish.
- Season the sauce with salt when already reduced as the depth of flavor (saltiness etc.) concentrates as the liquid evaporates.
- Use the same pan to finish the dish; those browned bits in the pan from searing the meat means maximum flavor!
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
ROSE says
Super sarap!!
Ka Roger says
I make this for my Pinay wife and she says it’s so good I should sell it, I love it as well, I use white onions as it adds to the beauty of this dish and it tastes great.
Rosita Borcena says
Taste like I am back home. Thanks
Joseph Fitzgerald says
Bistek is probably not a good recipe for American palates. Although it is made with popular ingredients, they don't mesh into what the average American consumer wants in a beefsteak. I tried this recipe and found it a mish-mash of flavors.
Kim S says
I think it’s just taste preferences… I make this all the time for my American boyfriend and it’s one of his favorite Filipino dishes. He even gets compliments from his American coworkers by just the smell of this dish everytime he brings it to work.