Philippines Bistek (Beef Steak)
Bistek, also known as Filipino beef steak, is a flavorful and comforting dish that highlights the Filipino approach to savory, tangy cuisine. Made from thinly sliced beef marinated in a mixture of soy sauce, juice of an indigenous citrus fruit called calamansi, garlic, and black pepper, the meat absorbs a delightful balance of salty and citrusy flavors before being pan-fried to tenderness. Caramelized onion rings are often added, bringing a subtle sweetness that complements the savory and tangy marinade, creating a well-rounded flavor profile. Once cooked, the beef and onions are simmered briefly in the marinade to deepen the flavors and create a rich sauce. Traditionally served with a side of steamed rice, bistek is a comforting dish beloved for its simplicity and depth, often enjoyed in Filipino households as a satisfying, hearty meal. Its rich, savory taste is balanced by a bright acidity, showcasing the Filipino art of combining flavors that satisfy the palate with each bite.
Recipe Servings: 6
+ 30 minutes resting
Ingredients
- ¼ cup (60 ml) calamansi juice
- ¼ cup (60 ml) dark soy sauce
- 1 lb (453 g) beef, thinly sliced
- 2 garlic cloves, minced
- Ground black pepper, to taste
- 2 Tbsp (30 ml) vegetable oil
- 2 onions, sliced
Directions
- Combine calamansi juice and soy sauce in a nonreactive dish.
- Add beef, garlic, and black pepper.
- Marinate, refrigerated, for 30 minutes.
- Pour vegetable oil into a heavy, non-reactive frying pan set over medium heat.
- Add onions to the hot oil and fry until translucent.
- Remove onions from pan using a slotted spoon and keep warm.
- Fry beef in batches, removing meat as it browns.
- Pour marinade into the pan and boil for 1 minute after all meat is cooked and removed.
- Arrange beef on a serving dish and top it with the fried onions.
- Pour sauce over all and serve immediately.
Notes
- Lemon juice can be substituted for calamansi juice.
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