Bistek Tagalog (Filipino Beef Steak)
Filipino-style beef steak is hearty, tasty, and perfect with steamed rice. Braised in citrus, soy sauce, onions, and garlic, this Bistek Tagalog is a guaranteed family favorite!
Servings: 4 Servings
Calories: 430kcal
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.
Video
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!
Nutrition
Calories: 430kcal | Carbohydrates: 9g | Protein: 55g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 138mg | Sodium: 961mg | Potassium: 1000mg | Fiber: 1g | Sugar: 3g | Vitamin C: 12mg | Calcium: 78mg | Iron: 5mg