Bistek Tagalog (Filipino Beef Steak)
User Reviews
4.4
-
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)
Description
Bistek Tagalog involves marinating thin slices of beef in a mixture of lemon juice, soy sauce, sliced onions, garlic, and black pepper, allowing the flavors to penetrate and tenderize the meat. After marinating, the beef and aromatics are removed from the marinade before the beef is pan-fried over high heat to develop browning and flavorful crust without overcrowding the pan.
The pan sauces and meat juices are reserved and later added back along with water to braise the beef gently with onions and garlic until fork-tender and the liquid reduces. The soft cooked onions enhance the beef's savory profile. The dish is garnished with raw onion rings to add a fresh bite. This method ensures deeply infused flavors and tender meat with a balance of citrus brightness and savory depth from soy.
Bistek Tagalog pairs well with steamed rice and is a classic main dish in Filipino cuisine. Achieving a proper sear on the beef and careful seasoning during reduction are key to its flavor and texture.
Ingredients
- 2 pounds top round beef or sirloin, sliced thinly
- 2 lemon juiced, about ¼ cup juice
- ¼ cup soy sauce
- 1 onion peeled and sliced thinly
- 1 head garlic peeled and minced
- ¼ teaspoon black 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 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
- Use calamansi juice instead of lemon for authentic Filipino flavor when available.
- Dry the marinated beef well before searing to ensure a proper sear and crust development.
- Reserve and reuse the juices released from the beef for deeper sauce flavor during braising.
- Squeeze excess marinade from onions and garlic before cooking to prevent burning and ensure balanced taste.
- Season the sauce with salt only after reduction to avoid over-salting, as flavors concentrate.
- Use the same pan for all steps to maximize flavor from browned bits left from searing.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
