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Bistek Tagalog (Filipino Beef Steak)

Bistek Tagalog (Filipino Beef Steak)

Bistek Tagalog is a cornerstone of Filipino cuisine where thinly sliced beef is marinated in calamansi and soy sauce, then braised until fork-tender with caramelized onions, creating a perfect balance of savory, tangy, and sweet flavors that exemplify the Filipino palate's sophistication in transforming simple ingredients into soul-satisfying comfort food.
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Prep Time 15 minutes
Cook Time 1 hour
Marination Time 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Filipino
Servings 4
Calories 385 kcal
Difficulty Medium

Equipment

  • Large mixing bowl (for marinating) Panghaluan ng marinada
  • Sharp knife (for slicing onions) Panghiwa
  • Heavy-bottom skillet or pan (12-inch) Kawali
  • Tongs (for turning meat) Sipit
  • Measuring cups and spoons Panukat
  • Cutting board Sangkalan
  • Garlic press (optional) Pangpiga ng bawang

Ingredients
 

For the Marinade

  • 2 pounds beef sirloin or top round thinly sliced - Karne ng baka
  • ¼ cup calamansi juice or lemon juice - Katas ng calamansi
  • ¼ cup soy sauce - Toyo
  • 1 large onion thinly sliced - Sibuyas
  • 1 whole head garlic minced - Bawang
  • ¼ teaspoon black pepper - Paminta

For Cooking

  • 3 tablespoons canola or vegetable oil - Mantika
  • 1 cup water - Tubig
  • Salt to taste - Asin
  • 1 large onion sliced into rings for garnish - Sibuyas na pang-garnish

Instructions
 

  • In a large mixing bowl, combine 2 pounds of thinly sliced beef sirloin, ¼ cup calamansi juice, ¼ cup soy sauce (toyo), 1 sliced large onion, 1 head of minced garlic (bawang), and ¼ teaspoon black pepper (paminta). Gently massage the marinade into the meat for 2 minutes. Allow to marinate at room temperature for 30 minutes - do not exceed 1 hour to prevent the meat from becoming mushy (hindi dapat lumampas ng 1 oras).
  • After marinating, separate the meat and vegetables from the marinade liquid, reserving the liquid for later use. Pat the meat dry with paper towels. Heat 3 tablespoons of cooking oil (mantika) in a heavy-bottom skillet over high heat (350°F/175°C) until the oil begins to shimmer. Working in batches to avoid overcrowding, sear the beef for 3-5 minutes per side until well-browned. Remove the meat and set aside.
  • Reduce heat to medium (325°F/163°C) and in the same pan, sauté the reserved onions and garlic until they become soft and translucent. Return the browned beef to the pan. Pour in the reserved marinade and 1 cup of water (tubig). Reduce heat to low (275°F/135°C), cover the pan, and let it simmer for 40-50 minutes until the meat is tender and the sauce has reduced.
  • Season with salt (asin) to taste. Before serving, garnish with fresh onion rings (sibuyas na pang-garnish). Serve hot with steaming white rice (kanin).

Tips from Lola's Kitchen

  1. Choose beef with some marbling for better flavor
  2. Slice meat against the grain for tenderness
  3. Don't marinate longer than 1 hour to prevent mushy meat
  4. Use fresh calamansi if available for authentic flavor
  5. Let meat rest at room temperature before cooking
  6. Save meat juices during frying to add back to sauce
 

Nutrition

Calories: 385kcalCarbohydrates: 8gProtein: 35gFat: 24gSodium: 890mgFiber: 1g
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