bistek tagalog

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!

Bistek Tagalog (Filipino Beef Steak)

lemons, juiced (about 1/4 cup juice)

soy sauce

onion, peeled and sliced thinly

garlic,

pepper

canola oil

water

salt

onion,

Marinate beef

In a bowl, combine beef, lemon juice, soy sauce, sliced onions, garlic,&nbsp;and pepper. Massage marinade into the meat and marinate for about 30 minutes.&nbsp;

Drain

Remove meat, onions, and garlic from marinade, squeezing and reserving excess liquid.

Brown

In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat.

Saute onions and garlic

In the pan,&nbsp; add onions and garlic, and cook, stirring regularly, until softened. Return browned beef to pan.

Add marinade

Add reserved marinade and meat juices. Add water and bring to a boil.&nbsp;

Cook

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.&nbsp;

Serve

Turn off heat. Garnish with onion rings, if desired, and cover to allow onions to cook slightly in the steam. Serve hot.

https://www.youtube.com/watch?v=IiOnMsOJCYI

Bistek is braised in a mixture of citrus, soy sauce, onions, and garlic. This Filipino beef steak is hearty, tasty, and perfect with steamed rice.

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How to Make Filipino Beefsteak

✅Ingredients

2 pounds top round 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
1 cup water
salt to taste
1 onion, peeled and sliced into rings

✅Instructions

In a bowl, combine beef, lemon juice, soy sauce, sliced onions, garlic, and pepper. Massage the marinade into the meat and marinate for about 30 minutes. 

Remove meat, onions, and garlic from the marinade, squeezing and reserving excess liquid.

In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per side or until lightly browned. 
Spoon out and reserve released meat 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.

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#filipinobeefsteak #bistektagalog #beef

Bistek

This Bistek Tagalog pan-sears thin slices of marinated beef before smothered in a deeply savory sauce and topped with golden-seared onions.

Bistek Tagalog

lemon

garlic

sugar

¾ teaspoon ground pepper

avocado oil

¼ teaspoon ground pepper

beef stock (water can be substituted)

slurry (optional)

jasmine rice (optional)

In a large bowl, gently and thoroughly mix the sliced steak, soy sauce, lemon or lime juice, garlic cloves, sugar, and pepper. Cover and keep in the refrigerator for 1 to 24 hours.

When ready to cook, remove the marinated steak from the refrigerator and place in a strainer over the same marinade bowl. Keep as much of the marinade that drains off as possible.

Heat an extensive carbon steel or cast-iron skillet with enough oil to coat the bottom over medium-high heat. Once it begins to smoke, add the onion slices whole and together across the pan and cook untouched for 2 minutes. They should be browned on the one side. Remove them and set them to the side. It’s essential and classic to keep that crunch.

In that same skillet, place enough marinated steak slices to cover the pan, but without touching them, sear for only 20 to 30 seconds per side or until at least browned around the edges. Set to the side on a plate and continue cooking in batches. Feel free to add as much oil as needed between searing the steak.

For the Steak:

Add 1 to 2 teaspoons of oil to the pan, stir in the garlic over low heat, and cook until fragrant. This only takes 30 to 45 seconds.

Next, add the remaining drained marinade, soy sauce, lemon juice, sugar, beef stock, and pepper and boil over high heat for 2 to 3 minutes. At this stage, you can skim any of the beef impurities that collect at the top, but this is optional.

While boiling, you can quickly make your slurry by mixing 3 tablespoons of each cornstarch or potato starch with 3 tablespoons of water.

Add the cornstarch 1 tablespoon into the pan until the sauce is thickened.

Finish by gently folding in the cooked onions and steak.

Serve the bistek over cooked rice with the onions on top.

For the Sauce:

I’m a Filipino who loves bistek Tagalog.  You hit this one out of the park!  I understand it can be hard to find fresh calamansi.  I’ve resorted to buying bottled calamansi juice.  It works just as well!  Thank you for featuring our cuisine!

Thanks! This is an excellent recipe. Love, love the combination of beef and onions. Will definitely make this over and over again.

I made it yesterday. I was skeptical about the amount of lemon at the beginning.
However, it surprised me a bit. The combination of savory and sour gave it a very interesting flavor. The onion was a good addition to it. The whole family enjoyed it.
Thank you.

What a great recipe!!!  I made it exactly as directed and it was so delicious!  (I would not change a thing except for trying to find the filipino limes.)  First the onions.  I was apprehensive about only cooking them for 2 minutes, but let me tell you, the crunch of these onions was a key component for sure, as you stated in your comments.   Very flavorful and complimentary as well.  Then the beef, such a great citrus flavor, like nothing I had tasted before.  I served it over jasmine rice, and when the rice soaked up the sauce, it was delicious and completed the dish.  And a slice of your homemade key lime pie for dessert was the icing to the cake, as they say.  I fully trust your recipes and you certainly have expanded my world when it comes to cooking, so thank you!  Let's see what we cook next!!

https://www.youtube.com/watch?v=lab_4ptwPjQ

This Bistek Tagalog Recipe pan-sears thin slices of citrusy marinated beef before smothering it in a deeply savory sauce and topping it with golden-seared onions. It’s one of my favorite Filipino-inspired dishes to serve over a bed of fluffy rice.

→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/bistek-tagalog/

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→ Ingredients

For the Steak:

3 pounds thinly sliced ribeye, skirt, or flank steak
½ cup soy sauce
1/3 cup lemon or lime juice, or both
4 finely minced garlic cloves
2 teaspoons sugar
¾ teaspoon ground pepper
2 peeled and thickly sliced small to medium-sized sweet onions, do not separate the rings
avocado oil for searing

For the Sauce: 

2 finely minced garlic cloves
¼ cup soy sauce
Juice of 1 lemon, about 3 tablespoons
1 teaspoon sugar
¼ teaspoon ground pepper
1 ½ cups of beef stock, water can be substituted
3 tablespoons of slurry, optional 
Cooked jasmine rice, optional 

Watch more recipe videos:

Chicken Adobo: https://youtu.be/r2Kq2oKg6vE
Beef Bulgogi: https://youtu.be/hwd-F-rmbos

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience. 

Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant-quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.

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