Filipino Beef Steak, or “Bistek Tagalog,” is a beloved dish in Filipino cuisine that combines tender slices of beef with a savory and tangy soy sauce and calamansi (or lemon) marinade. This recipe is all about simplicity and bold flavors, making it a comforting meal that’s perfect for any occasion. Whether you’re a seasoned cook or new to Filipino food, this dish is an excellent way to explore the rich culinary traditions of the Philippines. The balance of salty, sour, and slightly sweet flavors is what makes Filipino Beef Steak a favorite in many households.
Why You’ll Love Filipino Beef Steak
What makes Filipino Beef Steak stand out is its versatility and ease of preparation. The beef is marinated to perfection, ensuring each slice is flavorful and tender. Onions are a key part of this recipe, adding sweetness and texture to the dish. It’s usually served with steamed rice, which soaks up the savory sauce beautifully. Filipino Beef Steak is not just a meal—it’s a celebration of the Filipino love for bold, satisfying flavors that are both familiar and comforting.
A Dish with Heartwarming Flavors
Filipino Beef Steak has a way of bringing people together. The aroma of beef sizzling with garlic, onions, and soy sauce is enough to gather the family around the dinner table. This dish is a great example of how simple ingredients can create something extraordinary. Whether you make it for a weeknight dinner or a special gathering, Filipino Beef Steak will always leave a lasting impression. The rich, flavorful sauce paired with tender beef is a combination that never fails to please.
Tips for Making Perfect Filipino Beef Steak
Cooking Filipino Beef Steak is straightforward, but a few tips can elevate it even more. Start by choosing good-quality beef, as the tenderness of the meat is key to a delicious dish. Be generous with the onions—they not only add sweetness but also complement the tangy marinade. If you can find calamansi, use it for an authentic Filipino touch, but lemon works just as well. With these small adjustments, you’ll enjoy a restaurant-quality Filipino Beef Steak right at home.
Table of Contents
Chef’s Notes- Filipino Beef Steak
- Marinating for Flavor: For maximum flavor, marinate the beef overnight in the refrigerator. This allows the soy sauce and citrus to fully penetrate the meat.
- Thinly Slicing Beef: Always slice the beef thinly against the grain to ensure tenderness. Use a sharp knife for clean cuts.
- Onion Variations: Caramelize the onions slightly longer if you prefer a sweeter flavor that contrasts beautifully with the savory sauce.
- Consistent Searing: Ensure the pan is hot before adding beef to achieve a good sear and prevent sticking. Cook in batches if necessary to avoid overcrowding the pan.
- Adjusting Sauce Consistency: If the sauce reduces too much while simmering, add small amounts of water to maintain the right consistency without diluting the flavor.
- Balancing Acidity: If the lemon or calamansi is too tangy for your preference, add a pinch of sugar to balance the flavors.
- Customizing Texture: If you prefer a thicker sauce, dissolve 1 teaspoon of cornstarch in a tablespoon of water and stir it into the sauce during the final simmering stage.
- Meal Pairing: Serve with freshly steamed rice or garlic fried rice for a truly authentic Filipino dining experience. Add sautéed greens or pickled vegetables for a refreshing contrast.
Filipino Beef Steak
4
1
hour40
minutes279
kcal1
hour40
minutesDive into the rich flavors of the Philippines with this Authentic Filipino Beef Steak, also known as Bistek Tagalog. Bursting with savory soy sauce, zesty lemon, and sweet onions, this dish is a perfect blend of simplicity and taste. Whether you’re a seasoned cook or a kitchen novice, this recipe offers an easy yet impressive meal that’s sure to delight your family and friends. Get ready to elevate your dinner repertoire with a touch of Filipino culinary excellence!
Ingredients
- Beef and Marinade
1 1/4 pounds thinly sliced beef sirloin
4 tablespoons soy sauce
3 calamansi fruits or 1 small lemon juiced
1/3 teaspoon freshly ground black pepper
- Aromatics
2 cloves garlic finely minced
2 onions cut into delicate rings
- Cooking Essentials
3 tablespoons vegetable oil
3/4 cup water
a pinch of sea salt
- Alternative Ingredients:
Calamansi: Replace with 1 small lemon if unavailable.
Soy Sauce: Use tamari for a gluten-free option.
Beef Sirloin: Substitute with beef flank or skirt steak for a different texture.
Onions: Red onions can be used for a slightly sweeter flavor.
Vegetable Oil: Can be substituted with olive oil or any neutral cooking oil.
Garlic: Use garlic powder as an alternative using 1/2 teaspoon.
Black Pepper: Freshly cracked black pepper offers the best flavor but pre-ground works too.
Directions
- Marinating the Beef: Begin by combining the soy sauce, lemon or calamansi juice, and freshly ground black pepper in a mixing bowl. Add the thinly sliced beef sirloin, ensuring each piece is well-coated with the marinade. Let it rest for at least 1 hour to absorb the flavors. *Optional:* For a deeper flavor, marinate the beef overnight in the refrigerator.
- Preparing the Onions: Heat the vegetable oil in a nonstick pan over medium heat. Add half of the onion rings and sauté until they soften and become translucent, approximately 5 minutes. Remove the onions and set them aside for later use.
- Cooking the Beef: Drain the excess marinade from the beef slices. In the same pan, add the beef and cook for about 1 minute on each side until browned. Remove the beef from the pan and set aside.
- Sautéing Aromatics: If necessary, add a bit more oil to the pan. Add the minced garlic and remaining onion rings. Sauté until the onions are fully softened, about 3-4 minutes.
- Simmering the Dish: Pour the remaining marinade and 3/4 cup of water into the pan. Bring the mixture to a boil, then return the beef to the pan. Cover and let it simmer on low heat until the beef becomes tender, approximately 20-25 minutes. *Note:* Add more water if the sauce reduces too much.
- Final Seasoning and Serving: Season with a pinch of salt and additional black pepper to taste. Top the beef with the previously sautéed onions. Transfer the dish to a serving plate and serve hot alongside steamed rice or your favorite side dish.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 279kcal
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 74mg
- Sodium: 1095mg
- Potassium: 503mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 1g
- Protein: 31g
- Vitamin A: 0.8IU
- Vitamin C: 0.8mg
- Calcium: 34mg
- Iron: 2.8mg
FAQ- Filipino Beef Steak
Can I use a different cut of beef?
Yes, you can use beef flank or skirt steak as substitutes. These cuts have more pronounced textures and are equally flavorful when cooked properly.
What can I use instead of calamansi?
Lemon juice is the best alternative. You can also mix lime juice with a small amount of orange juice for a closer flavor profile to calamansi.
How do I make this dish gluten-free?
Replace soy sauce with tamari or a gluten-free soy sauce alternative. Ensure all other ingredients, such as cooking oil, are labeled gluten-free.
Can I prepare this dish ahead of time?
Absolutely! You can marinate the beef a day ahead and store it in the refrigerator. Cooked bistek can also be stored in an airtight container in the fridge for up to 3 days.
Why is my beef tough?
Tough beef could result from overcooking or slicing it incorrectly. Be sure to slice thinly against the grain and avoid cooking the beef for too long during the searing process.
