Filipino Beef Steak, also known as Bistek Tagalog, is a traditional Filipino dish made with tender slices of beef marinated in soy sauce, calamansi (or lemon), garlic, and onions. The savory, slightly tangy marinade gives the beef a rich flavor, and the dish is often served with sautéed onions and steamed rice for a satisfying meal.
Origin of Filipino Beef Steak (Bistek Tagalog):
Bistek Tagalog is a classic dish in Filipino cuisine, influenced by Spanish and Chinese cooking methods. The use of soy sauce and citrus (calamansi) is a reflection of the Filipino palate, while the concept of marinating and pan-frying beef is rooted in local traditions. The dish is widely loved in the Philippines and often enjoyed as part of home-cooked meals or special occasions.
Why It’s Loved:
Bistek Tagalog is loved for its tender, flavorful beef, the savory marinade, and the sweetness of caramelized onions that complement the tangy notes of the sauce. The balance of salty and tangy flavors, combined with the rich beef, makes it a comforting and hearty meal that pairs perfectly with hot rice.
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Filipino Beef Steak (Bistek Tagalog)
4
servings30
minutes50
minutes300
kcalIngredients
500g beef sirloin or flank steak (thinly sliced against the grain)
4 tbsp soy sauce
2 tbsp calamansi juice (or lemon juice)
1 tbsp fish sauce (optional)
4-5 cloves garlic (minced)
1 medium onion (sliced into rings)
2 tbsp cooking oil
1 tsp sugar (optional, for sweetness)
Salt and pepper (to taste)
1 cup water or beef broth
1 tbsp cornstarch (optional, for thickening)
Green onions (for garnish, optional)
Directions
- Marinate the beef: In a bowl, combine soy sauce, calamansi juice, minced garlic, fish sauce, salt, and pepper. Add the sliced beef and mix well. Marinate for 30 minutes to 1 hour in the refrigerator.
- Cook the onions: In a skillet, heat 1 tbsp oil over medium heat and sauté the sliced onions until soft and golden. Remove and set aside.
- Cook the beef: In the same skillet, heat another tablespoon of oil and pan-fry the marinated beef slices for about 2-3 minutes on each side, or until browned and cooked through.
- Make the sauce: Add water or beef broth to the pan and bring to a simmer. Stir in sugar (if using) to balance the flavors. Let it cook for about 5-7 minutes to reduce and thicken.
- Combine and serve: Return the sautéed onions to the pan and mix well. If you prefer a thicker sauce, you can add cornstarch mixed with a little water to thicken the sauce. Garnish with green onions and serve with steamed rice.
Notes
- For a richer flavor, you can marinate the beef overnight.
- You can use beef broth instead of water to add more depth the sauce.