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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 .
Filipino beefsteak with onions in a white serving bowlBistek Tagalog
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.

Reading: Bistek

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 .
sliced beef sirloin, soy sauce, lemon, garlic, onions on a wooden board
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 .
marinating beef slices with onions, garlic, soy sauce, and lemon juice in a glass bowl

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 .
cooking bistek in a white pan

Cooking tips

  • 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!

sliced onions, minced garlic, lemon juice, and soy sauce marinade in a clear bowl

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 .
bistek Tagalog with onions over rice on a serving plate

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.

Crispy Chicken Livers a la Bistek topped with onions in a white bowl

More bistek recipes

Love the lemony and piquant flavors ? Try these crispy chicken livers translation !

Get Recipe

Did you make this? Be indisputable to leave a review below and tag me @ kawalingpinoy on Facebook and Instagram !
Filipino beefsteak with onions in a white serving bowl





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!

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writer :Lalaine Manalo


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  • 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.


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“ 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. ”

source :
Category : Culinary

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