Bistek Tagalog (Filipino Beef Steak)

Name: Bistek Tagalog (Filipino Beef Steak)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4 Servings
Ingredients: 2 pounds top round or sirloin, sliced thinly; 2 lemons, juiced (about ¼ cup juice); ¼ cup soy sauce; 1 onion, peeled and sliced thinly; 1 head garlic, peeled and minced; ¼ teaspoon pepper; 3 tablespoons canola oil; 1 cup water; salt to taste; 1 onion, peeled and sliced into rings

User Reviews

4.4

345 reviews

Good

Prep Time
15 mins
Cook Time
1 hr
Marinating
30 mins
Total Time
1 hr 45 mins
Servings
4 Servings
Calories
430 kcal
Course
Main Course
Cuisine
Filipino

Bistek Tagalog (Filipino Beef Steak)

Gemma Fleming

Report

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!

Share:

I Made This!

258 people made this

Print

70 people printed this

Save this

207 people saved this

Ingredients

Servings

2 pounds top round or sirloin, sliced thinly
2 lemons, juiced (about ¼ cup juice)
¼ cup soy sauce
1 onion, peeled and sliced thinly
1 head garlic, peeled and minced
¼ teaspoon pepper
3 tablespoons canola oil
1 cup water
salt to taste
1 onion, peeled and sliced into rings

Add to Shopping List

Instructions

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

Notes

Substitute calamansi for lemon, if available.
Do not skip pan-frying the beef, as this step adds incredible flavor. Make sure to squeeze the marinade well from the meat and pat dry if necessary to ensure a good sear. Brown on high heat, and don't overcrowd the pan to ensure a nice outside crust.
The beef will release a bit of juice when pan-fried. Spoon it from the pan and add it back along with the marinade during braising.
Squeeze the onions and garlic of the marinade and use to braise the beef. Use a fresh piece of onion as the garnish.
Season the sauce with salt when already reduced as the depth of flavor (saltiness etc.) concentrates as the liquid evaporates.
Use the same pan to finish the dish; those browned bits in the pan from searing the meat means maximum flavor!

Nutrition Information

Show Details

Calories 430kcal (22%) Carbohydrates 9g (3%) Protein 55g (110%) Fat 18g (28%) Saturated Fat 3g (15%) Cholesterol 138mg (46%) Sodium 961mg (40%) Potassium 1000mg (29%) Fiber 1g (4%) Sugar 3g (6%) Vitamin C 12mg (13%) Calcium 78mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 430 kcal

% Daily Value*

Calories	430kcal	22%
Carbohydrates	9g	3%
Protein	55g	110%
Fat	18g	28%
Saturated Fat	3g	15%
Cholesterol	138mg	46%
Sodium	961mg	40%
Potassium	1000mg	21%
Fiber	1g	4%
Sugar	3g	6%
Vitamin C	12mg	13%
Calcium	78mg	8%
Iron	5mg	28%