What is Bistek?
Bistek, short for “beef steak,” is a popular Filipino dish that typically consists of thinly sliced beef marinated in a mix of soy sauce and calamansi juice, then pan-fried and simmered with caramelized onions. It’s a simple yet flavorful dish that highlights the savory and tangy tastes Filipinos love.
According to Wikipedia, Bistek is derived from the Spanish word “bistec,” which means beef steak. Over time, Filipinos put their own twist on it, adding local flavors like calamansi instead of lemon.
Bistek Tagalog Ingredients
Beef Sirloin (thinly sliced): Tender and juicy beef slices are the star of this dish, soaking up all the rich flavors of the marinade.
Black Pepper (powder) and Salt: These simple seasonings add a hint of spice and balance out the flavors, enhancing the overall taste.
Calamansi Juice and Soy Sauce: This classic combination brings a savory and tangy taste that makes bistek Tagalog uniquely Filipino.
White Onions (cut into rings): Soft and sweet onion rings add a bit of crunch and sweetness to each bite.
Garlic (minced) and Onion (minced): These aromatics bring depth and warmth to the dish, making it smell as good as it tastes.
How To Cook Bistek Tagalog
Prepare the Beef
First, place the beef slices between two sheets of plastic wrap or wax paper. Then, gently pound the beef with a meat mallet until it’s thin and tender. Be careful not to overdo it to avoid tearing the meat.
Marinate the Beef
Next, grab a bowl and combine the tenderized beef, soy sauce, calamansi juice, minced garlic, and ground black pepper. Mix everything well and let the beef marinate for at least 30 minutes. For better flavor, refrigerate it for 1-2 hours if you have the time.
Cook the Onion Rings
Heat some oil in a large pan over medium heat. Add the onion rings and sauté them until they become soft and slightly caramelized. Once they’re ready, remove them from the pan and set them aside.
Fry the Marinated Beef
In the same pan, add more oil if necessary and heat it over medium-high heat. Fry the marinated beef in batches, making sure not to overcrowd the pan. Since the beef is already tenderized, it will cook quickly, about 1-2 minutes per side. Once done, remove the beef from the pan and set it aside.
Sauté the Garlic and Onion
Using the same pan, add 2 tablespoons of cooking oil. Sauté the minced garlic and minced onion until they become fragrant and slightly translucent. This adds a nice depth of flavor to the dish.
Simmer the Beef with the Marinade
Now, add the marinated beef back into the pan. Sear it for about 1-2 minutes on each side until it browns nicely. Then, pour in the marinade you set aside earlier. Let the beef simmer in the marinade for a few minutes until the sauce thickens and the beef is cooked through.
Add the Glazed Onion Rings
Once the beef is ready, add the glazed onion rings back into the pan. Let them warm up in the sauce for a minute. Before serving, taste the sauce and add salt if needed.
Serve and Enjoy
Finally, transfer the Bistek Tagalog to a serving dish and garnish it with the glazed onion rings. Serve it hot with steamed rice, and enjoy!
How To Keep the Beef Tender?
Keeping the beef tender is all about the right preparation and cooking method. First, make sure to pound the beef slices gently with a meat mallet to break down the muscle fibers. This step helps the beef cook faster and keeps it tender. Also, don’t skip marinating! Letting the beef sit in the soy sauce and calamansi juice not only adds flavor but also helps tenderize the meat further.
When cooking, avoid overcooking the beef. Since the slices are thin, it only takes about 1-2 minutes per side to cook them. High heat will quickly sear the beef, keeping it juicy inside. Finally, let the beef simmer gently in the sauce to absorb more flavor without drying out.
Tips in Cooking Pinoy Bistek
Marinate Long Enough: Let the beef marinate for at least 30 minutes, but if you have time, go for 1-2 hours. The longer marination allows the flavors to really sink into the meat, giving it that delicious balance of savory and tangy.
Use Fresh Calamansi Juice: Fresh calamansi juice makes a big difference in taste. It gives the dish a bright, citrusy flavor that bottled versions just can’t match. If you can get your hands on fresh calamansi, it’s worth it!
Cook in Batches: When frying the beef, make sure not to overcrowd the pan. Cooking in small batches helps the beef sear nicely, keeping it juicy and preventing it from steaming, which can make it tough.
Don’t Overcook the Beef: Thinly sliced beef cooks really fast, so keep an eye on it. Overcooking can make the meat chewy, so just a quick sear on each side is all it needs.
Caramelize the Onions: Taking the time to caramelize the onion rings brings out their natural sweetness, which balances the savory and tangy flavors of the bistek. This step adds a nice depth of flavor to the dish.
Frequently Asked Questions
Yes, you can use other cuts like beef round or flank steak, but just make sure to slice them thinly and tenderize them properly.
If calamansi isn’t available, you can substitute it with lemon or lime juice, though the flavor will be slightly different.
Yes, adding fried potato slices is a popular variation that makes the dish heartier.
Store leftover Bistek in an airtight container in the fridge for up to 3 days, and reheat it gently on the stove to keep the beef tender.
Bistek Tagalog
Ingredients
- 500 grams Beef Sirloin (thinly sliced)
- ½ tsp Black Pepper (powder)
- ¼ cup Calamansi Juice
- ⅓ cup Soy Sauce
- 3 tbsp Cooking Oil
- 2 pcs White Onion (cut into rings)
- 8 cloves Garlic (minced)
- 1 piece Onion (minced)
- Salt (to taste)
Instructions
- Place the beef slices between two sheets of plastic wrap or wax paper. Gently pound the beef with a meat mallet until it’s thin and tender. Be careful not to overdo it to avoid tearing the meat.
- In a bowl, combine the tenderized beef, soy sauce, calamansi juice, minced garlic, and ground black pepper. Mix well and let it marinate for at least 30 minutes, or for better flavor, refrigerate for 1-2 hours.
- Heat a bit of oil in a large pan over medium heat. Add the onion rings and sauté until they become soft and slightly caramelized. Remove from the pan and set aside.
- Using the same pan, add more oil if necessary and heat it over medium-high heat. Fry the marinated beef in batches, making sure not to overcrowd the pan. Since the beef is tenderized, it will cook quickly, about 1-2 minutes per side. Remove the beef from the pan and set aside.
- In the same pan, add 2 tbsp of cooking oil. Sauté the minced garlic and minced onion until they become fragrant and slightly translucent.
- Add the marinated beef to the pan, searing it for 1-2 minutes on each side, until browned.
- Pour in the marinade you set aside earlier. Let the beef simmer in the marinade for a few minutes until the sauce thickens and the beef is cooked through.
- Add the glazed onion rings to the pan, letting them warm through in the sauce. Taste the sauce, and add salt if needed.
- Transfer the Bistek Tagalog to a serving dish, garnishing it with the glazed onion rings. Enjoy with steamed rice!
