Bistek Tagalog is made of thinly sliced sirloin braised in a mix of citrus, soy sauce, onions, and garlic. This Filipino beef steak is hearty, tasty, and perfect with steam rice .
If you noticed, I ’ ve been doing a lot of recipe throwbacks recently. The blog is five years old, and a set 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 to the front of the web log is a great room to reintroduce them to readers and the arrant opportunity for me to refresh them with modern cooking tips and, sometimes, new photos .
today ’ sulfur atavism is very special to me. Bistek was the first recipe I posted on the blog, and under is the whole entirety of that post .
I checked my Feedburner report 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 delectability that ’ randomness indisputable to come doesn ’ t revolutionize me to get cook, I don ’ triiodothyronine know what else would. Whoever you are, I apologize for the delay. I ’ ve been busy getting my other cook blog, Onion Rings and Things, on track, I kind of sideline Kawaling Pinoy. But here it is ! Our first recipe, Bistek !
I took the new pictures months ago but I am a sentimental old hagfish, and I didn ’ t have the heart to change the military post. There ’ s equitable something so atrocious and so far endearing about a very first, I couldn ’ deoxythymidine monophosphate quite decide whether to keep it as is for posterity ’ s sake or update with extra information .
After toggling back and forth, I realized I ’ ll give this bistek recipe better justice by adding more “ meat. ” So, yes, new photos and cooking tips it is 🙂
But before we head far, allow me to get emotional for a agile minute. Thank you for liking, commenting, sharing, visiting, and supporting Kawaling Pinoy. When I hit “ publish ” for the very first clock time, I didn ’ t realize how much it would change the run of my life. Being able to own my business and blog entire clock time was all but a pipe dream then, and I can ’ thymine believe I am now living it .
I mean, seriously, FOUR e-mail subscribers when we started, and now you ’ re 12,500 strong ! I can ’ t be more grateful .
What is Bistek
Bistek Tagalog is a classical Filipino dish made of thinly sliced gripe braised in a mixture of citrus juice ( more normally, the local fruit, calamansi ), soy sauce, onions, garlic, and capsicum. A delicious medley of salty, lemony, and savory flavors, it ’ sulfur traditionally served with steam rice .
besides known as beefsteak, it was adapted from the spanish bistec encebollado to suit our local tastes and autochthonal ingredients .
- I usually use top round or sirloin for the cut of beef but if you prefer a bit of fat marbling, chuck roast is a good option.
- 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.
- The recipe calls for lemon juice because I don’t always have access to calamansi. If you do, you might need to adjust amounts as lemon has a stronger acid taste.
- Use the same pan to finish the dish; those browned bits in the pan from searing the meat mean maximum flavor!
The unavowed to tender beef
One common practice is to hammer the slit beef with a mallet to help tenderize. Please wear ’ metric ton waste your prison term ; there ’ second no need. Braising depleted and slow will give you a tender adequate chew. just have your butcher cut the gripe across the grain so it won ’ thymine be ruffianly and stringy .
How to serve
Bistek Tagalog is traditionally served as a main dish for lunch or dinner and best enjoyed with piping-hot steamed rice. Top the dish with fresh onions earlier serving as garnish .
How to store leftovers
- 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 months.
- Reheat in a pan over medium heat or in the microwave at 2 to 3-minute intervals until completely warmed through.
More bistek recipes
Love the lemony and piquant flavors ? Try these crispy chicken livers translation !
Did you make this? Be indisputable to leave a review below and tag me @ kawalingpinoy on Facebook and Instagram !
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!
- 2 pounds top round of golf 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 oil
- 1 cup water
- salt to taste
- 1 onion, peeled and sliced into rings
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 eminent heat, heating system oil. Add gripe and cook for about 3 to 5 minutes per side or until lightly browned. Spoon out and reserve released kernel 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.
Substitute calamansi for lemon, if available.
“ This web site provides approximate nutriment information for convenience and as a courtesy only. Nutrition data is gathered chiefly from the USDA Food Composition Database, whenever available, or differently other on-line calculators. ”