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Bistek

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This Filipino beef dish combines tender slices of sirloin marinated in bright citrus juice and savory soy sauce until perfectly flavored. Pan-fried with sweet caramelized onions, it creates a delicious sauce that's perfect over hot steamed rice.

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Aisha
Updated on Fri, 17 Jan 2025 00:24:17 GMT
A plate of tender beef in a dark sauce, topped with onion rings and served with a portion of white rice. Pin it
A plate of tender beef in a dark sauce, topped with onion rings and served with a portion of white rice. | www.cookingflavor.com

The smell of bistek simmering in my kitchen takes me straight back to my lola's house in Manila. I've spent years perfecting her recipe the tangy marinade the tender beef slices and those sweet onions that my kids now fight over. Every time I make it the whole family comes running to the kitchen asking when dinner will be ready.

Why It's Special

What makes this dish so amazing is how those simple ingredients come together. That splash of calamansi juice works magic with the soy sauce creating this mouthwatering sauce that we all end up spooning over extra rice. My husband says this reminds him of Sunday lunches at his parents' house even better than the local Filipino restaurant.

Ingredients You'll Need

  • Beef: 2 pounds sirloin sliced thin against the grain.
  • Marinade: ½ cup soy sauce juice from 4 calamansi limes 4 cloves minced garlic.
  • Onions: 3 large white onions sliced into rings.
  • Cooking: 3 tablespoons cooking oil for frying.
  • Seasoning: Salt and pepper to taste extra calamansi for serving.

Step-by-Step Instructions

Prepare the Beef
Pound your beef slices between plastic wrap until nice and thin. Mix up your marinade and let those slices soak up all that goodness for at least 30 minutes.
Start the Onions
Slice your onions into rings and cook them slowly in a bit of oil until they turn sweet and golden. Set them aside they'll top our bistek later.
Cook the Beef
Heat up your pan really hot. Cook the beef in batches don't crowd the pan or they'll steam instead of getting that nice brown color.
Make the Sauce
Pour in the marinade let it bubble and reduce until it's rich and sticky. This sauce is liquid gold in Filipino cooking.
Bring it Together
Put the beef back in the sauce top with those beautiful onions and let everything get happy together for a few minutes.
A black bowl filled with tender, marinated beef slices garnished with chopped green onions and accompanied by several round slices of onion in a savory sauce. Pin it
A black bowl filled with tender, marinated beef slices garnished with chopped green onions and accompanied by several round slices of onion in a savory sauce. | www.cookingflavor.com

Pro Tips for Success

Here's what my lola taught me make sure you pound that beef really thin it makes all the difference in tenderness. Those white onions might make you cry while cutting but they turn so beautifully sweet when cooked. I always make extra sauce because everyone in my family loves drowning their rice in it. And don't worry if you have leftovers the flavors get even better overnight.

Serving Suggestions

In our house bistek isn't complete without a mountain of steaming white rice to soak up that amazing sauce. I pile those caramelized onions right on top and add an extra squeeze of calamansi. Sometimes I'll stir fry some kangkong on the side but honestly the beef and rice are all we really need.

Storing and Reheating

If you happen to have leftovers they'll keep nicely in the fridge for about three days. Just warm everything up gently you don't want to overcook the beef. When I make a big batch I sometimes freeze portions they reheat beautifully with just a splash of water to bring the sauce back to life.

Customizing Your Recipe

Living abroad taught me to be flexible with this recipe. When I can't find calamansi I use fresh lemon juice it's different but still delicious. Sometimes I throw in extra garlic because my family loves it. The key is finding that perfect balance of salty and tangy that makes your mouth happy.

A Dish Full of Memories

Making bistek isn't just about cooking dinner it's about keeping our Filipino traditions alive. When my children help me in the kitchen asking questions about ingredients and tasting the sauce I'm passing down more than just a recipe. Those moments around our table sharing this meal together that's what makes all the cooking worthwhile.

A plate of grilled beef slices topped with onion rings and served with a side of sliced onions in a savory sauce. Pin it
A plate of grilled beef slices topped with onion rings and served with a side of sliced onions in a savory sauce. | www.cookingflavor.com

Frequently Asked Questions

→ What's the best cut of beef for bistek?

Sirloin or skirt steak work best as they can be sliced thinly and become tender when marinated. Look for meat with some marbling for the best flavor and tenderness.

→ What can I use if I can't find calamansi?

Lemon juice makes a good substitute for calamansi. You can also use a mix of lemon and lime juice to better match the unique flavor of calamansi.

→ Why do we use baking soda on the beef?

Baking soda helps tenderize the meat by breaking down the proteins. This is especially helpful when using tougher cuts of beef, resulting in more tender slices.

→ What sides go well with bistek?

Steamed rice is the traditional choice. You can also serve it with sautéed vegetables or a fresh tomato salad for a complete meal.

→ Can I prepare bistek in advance?

You can slice and marinate the beef up to 24 hours ahead. Cook just before serving for the best results, as the meat can become tough if reheated too much.

Bistek

Bistek is a flavorful Filipino dish featuring thin slices of beef marinated in citrus and soy sauce, then pan-fried and served with caramelized onions.

Prep Time
50 Minutes
Cook Time
17 Minutes
Total Time
67 Minutes
By: Aicha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Filipino

Yield: 4 Servings (4 servings)

Dietary: Low-Carb, Dairy-Free

Ingredients

01 1 1/2 pounds beef sirloin or skirt steak, thinly sliced.
02 1 1/2 teaspoons baking soda.
03 1/2 cup calamansi or lemon juice.
04 1/4 cup soy sauce.
05 1/2 teaspoon freshly ground black pepper.
06 2 tablespoons vegetable oil.
07 1 medium white or yellow onion, sliced into rings.
08 2 cloves garlic, minced.
09 1/4 cup beef broth or water.
10 Kosher salt, to taste.
11 4 cups steamed rice, for serving.

Instructions

Step 01

Slice beef into thin 4-inch long pieces. Pound with a meat mallet to further thin. Rub with baking soda, let sit for 15 minutes, then rinse off.

Step 02

In a bowl, mix beef with calamansi juice, soy sauce, and black pepper. Marinate for 30 minutes in the refrigerator.

Step 03

Heat oil in a large skillet. Fry onion rings until translucent, about 2-3 minutes. Remove most onions, leaving some in the pan.

Step 04

In the same skillet, sauté garlic for 1 minute. Add beef pieces without overlapping. Cook for about 10 minutes, flipping halfway.

Step 05

Pour marinade and beef broth over the cooked beef. Boil for 2 minutes to combine flavors. Taste and add salt if needed.

Step 06

Arrange beef on a platter, pour sauce over it, and top with reserved onions. Serve hot with steamed rice.

Notes

  1. Bistek is a popular Filipino dish featuring tender beef in a tangy soy-citrus sauce.
  2. Leftovers can be stored in the refrigerator for up to a week or frozen for up to a month. Reheat gently to maintain the beef's texture.

Tools You'll Need

  • Large skillet.
  • Meat mallet.
  • Mixing bowl.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 22 g
  • Total Carbohydrate: 8 g
  • Protein: 42 g