Bistek Tagalog
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Servings
6
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Calories
564 kcal
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Course
Main Course
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Cuisine
Filipino
Bistek Tagalog
Description
Bistek Tagalog is prepared by marinating thin slices of ribeye or flank steak in a mixture of soy sauce, lemon or lime juice, finely minced garlic, sugar, and black pepper. The marinade tenderizes and flavors the beef deeply. The sliced onions are thickly cut into rings and seared until browned on one side but still retain some crunch, providing a contrast in texture to the tender beef.
The beef is seared quickly at high heat in batches to get a browned exterior without overcooking, preserving juiciness and texture. The sauce from the marinade and beef juices is sometimes combined with additional soy, lemon, sugar, and beef stock, thickened optionally with a slurry to coat the steak and onions evenly.
Bistek Tagalog is commonly served with steamed jasmine rice, providing a mild base to balance the robust flavors of the dish. The garlic and citrus notes brighten the savory soy sauce, while the quick sear preserves textural contrast between meat and onion rings.
Key tips include slicing the beef thinly against the grain for tenderness, marinating overnight for optimal flavor infusion, and carefully managing searing time to avoid overcooking. Onion rings should be kept thick for better texture. Leftovers can be refrigerated or frozen and reheated gently with added liquid to preserve sauce consistency.
Ingredients
For the Steak:
- 3 pounds ribeye steak skirt, or flank steak, thinly sliced
- ½ cup soy sauce
- 1/3 cup lemon juice or both, or lime juice
- 4 garlic finely minced
- 2 teaspoons sugar
- ¾ teaspoon black pepper ground
- 2 sweet onion do not separate the rings, peeled and thickly sliced, small to medium-sized
- avocado oil for searing
For the Sauce:
- 2 garlic finely minced
- ¼ cup soy sauce
- lemon about 3 tablespoons, juice of 1
- 1 teaspoon sugar
- ¼ teaspoon black pepper ground
- 1 ½ cups beef stock water can be substituted
- 3 tablespoons of slurry optional
- jasmine rice optional, cooked
Instructions
For the Steak:
- 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 Sauce:
- 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.
Notes
- Use well-marbled, thinly sliced steak for the best tenderness and flavor.
- Freeze steak for 30 minutes before slicing to make even thin cuts easier.
- Always slice beef against the grain to ensure tenderness.
- Marinate beef for 1 to 24 hours; longer marination enhances flavor and tenderness.
- Keep onion rings thick (about ¼ to ⅓ inch) for better texture after searing.
- Skim off impurities from the sauce for a clearer finish, though optional.
- Cook steak slices quickly (20-30 seconds per side) to brown edges without overcooking.
- Store leftovers in an airtight container up to 4 days in the refrigerator or freeze for up to 3 months.
- Reheat gently in a pan with a bit of water or stock, or microwave in intervals to maintain sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 19g | 6% |
| Protein | 51g | 102% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 138mg | 46% |
| Sodium | 1867mg | 78% |
| Potassium | 944mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 10mg | 11% |
| Calcium | 57mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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