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Enjoy the rich and savory flavors of Filipino cooking with just six ingredients in my easy Bistek Tagalog Recipe! This classic dish features beef steak in a simple, flavorful marinade, offering an effortless yet timeless dinner option.
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What is Bistek?
Bistek, also known as beefsteak or bistek tagalog, is a Filipino beef dish made from thinly sliced beef and onions in a citrus marinade. Seared quickly and served with a delicious soy sauce gravy, it's simple, hearty, and delicious- perfect for weeknights!
Bistek Tagalog Recipe
Beefsteak holds a special place in my heart. It reminds me of my grandma's house, where she'd serve tender Bife à Portuguesa on large, mismatched plates, complete with a fried egg on top. As different as the two dishes are, every time I make this Bistek recipe, I think back to my grandma's cooking!
The charm of this Filipino steak is in its simplicity. It's an easy way to quickly whip up a hearty meal for your family! The key is a straightforward beef steak marinade consisting of soy sauce, garlic, and the distinctively tangy calamansi juice. Just marinate the meat, sauté it with onions, and it's ready to enjoy.
Don't worry if you can't find calamansi for this recipe. This Beef Steak Tagalog is ideal for busy weeknights, not just because it's quick, easy, and simple, but also because it's versatile. Feel free to use any citrus available, mix in vegetables, serve it over pasta, or even experiment with pork!
Beefsteak Ingredients
- Beef Steak; sirloin, flank, or tenderloin work best
- Soy Sauce
- Calamansi Juice; lemon juice or lime juice may also be used
- Onion
- Garlic
- Black Pepper
- Cooking Oil; I used olive oil, but avocado oil works well, too!
How to Make Beef Steak
- In a large, shallow bowl, whisk together soy sauce, calamansi juice (or lemon/lime juice), black pepper, and minced garlic to form your marinade.
- Place the beef on a clean, flat surface, and pound it out thinly with a meat mallet. Then, thinly slice the beef, and place the slices in the marinade. Turn each piece of beef over to coat it completely. Lest marinate for 15-30 minutes, up to 2 hours.
- While the meat marinates, slice the onions thinly. Heat oil in a pan over medium-low heat, then add the onions and saute until translucent and slightly browned, about 10-15 minutes. Remove and set aside.
- In the same pan, add the marinated beef. Cook until golden brown, about 2-3 minutes per side. Cook in batches to avoid overcrowding the pan.
- Combine the onions and beef in the pan, then stir to combine and heat through, another 1-2 minutes.
- Serve over steamed rice and enjoy!
Beef Bistek Tips
- Add vegetables such as potatoes, carrots, or bell peppers for some extra bulk.
- Simmer the marinade and use it as a sauce! Just make sure you heat it to boiling and let it simmer for at least 5 minutes to ensure it's safe.
- You can also add the marinade to the pan with the beef and cover it, then let it simmer for as long as 30 minutes.
- I recommend serving bistek with white rice.
- The best substitute for Calamansi juice is Meyer lemon juice. If you can't find Meyer lemons, any citrus juice such as lemon, orange, or lime will work, as well as a blend of all three.
Filipino Bistek Recipe FAQ
Bistek is classically made from beef steak cuts, typically sirloin, strip steak, or tenderloin. These nice lean cuts are perfect for bistek, as they hold together nicely, don't need to be cooked long, and are often budget-friendly and perfect for a big dinner!
The traditional pairing for bistek is simple steamed rice! The bistek is served alongside it so the sauce can be poured over the rice, where it's soaked into the rice to imbue it with all that amazing savory and tart flavor. Try my Instant Pot White Rice for a quick white rice recipe.
Storing Leftover Bistek
- Refrigerator: Store in airtight containers in the fridge for 3-5 days. If you boiled and used the marinade as a sauce, pack the meat in the sauce.
- Freezer: Freeze leftover Bistek in serving-sized airtight containers for up to 4 months. It works especially well when frozen in the sauce to keep it from getting freezer burned!
- Reheating: Reheat bistek in the microwave with extra sauce or water to keep it from drying out. I recommend mixing it in with the rice to make sure it doesn't spatter!
Steak Dinner Recipes
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Bistek Recipe
Equipment
Ingredients
- 1 lb Beef sirloin - or flank or tenderloin
- ¼ cup Soy sauce
- ¼ cup Calamansi juice - or lemon or lime juice
- 1 teaspoon Black pepper
- 4 cloves Garlic - minced
- 1 small Onion - sliced into thin rings
- 2 Tablespoons Vegetable oil
Instructions
- In a large, shallow bowl, whisk together the soy sauce, calamansi (or other citrus) juice, black pepper, and minced garlic.¼ cup Soy sauce,¼ cup Calamansi juice,1 teaspoon Black pepper,4 cloves Garlic
- Pound the beef flat with a meat mallet. Then thinly slice the beef, and place the slices in the marinade and turn to coat. Lest rest for 15-30 minutes, up to 2 hours.1 lb Beef sirloin
- While the meat is marinating, slice the onions thinly. Heat the oil in a pan over medium-low heat, then add the onions and saute until translucent and slightly browned, about 10-15 minutes. Remove and set aside.1 small Onion,2 Tablespoons Vegetable oil
- In the same pan, add in the marinated beef. Cook until golden brown, about 2-3 minutes per side. Cook in batches to avoid overcrowding the pan.
- Combine the onions and beef in the pan, then stir to combine and heat through, another 1-2 minutes.
- Serve over steamed rice and enjoy!
Notes
-
- Add vegetables such as potatoes, carrots, or bell peppers for some extra bulk.
-
- Simmer the marinade and use it as a sauce! Just make sure you heat it to boiling and let it simmer for at least 5 minutes to ensure it's safe.
-
- You can also add the marinade to the pan with the beef and cover it, then let it simmer for as long as 30 minutes.
-
- I highly recommend serving bistek with simple steamed rice.
- The best substitute for Calamansi juice is Meyer lemon juice. If you can't find Meyer lemons, any citrus juice such as lemon, orange, or lime will work, as well as a blend of all three.
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