Bistek Tagalog Recipe 2023

Bistek Tagalog is made from thinly sliced ​​sirloin braised in a mixture of citrus, soy sauce, onion and garlic. This Filipino beef steak is hearty, flavorful, and perfect with steamed rice.

If you’ve noticed, I’ve been returning recipes a lot lately. The blog is five years old and a lot has changed since its launch in January 2013. I’ve learned a few things along the way and I’d like to think I’ve gotten better at taking pictures or structuring my posts.

Bringing old recipes to the forefront of the blog is a great way to reintroduce them to readers and a great opportunity for me to refresh them with new cooking tips and sometimes new photos.

Today’s return is very special for me. Bistek was the first recipe I posted on the blog and below is the entire post.

I took the new photos months ago, but I’m a sentimental old woman and didn’t have the heart to change the post. There’s something so horrifying yet cute about the very first one that I couldn’t quite decide whether to leave it as is for posterity’s sake or update it with more information.

But before we head any further, allow me to recover for a moment. Thank you for your likes, comments, shares, visit and support Kawaling Pinoy. When I first clicked “publish” I didn’t realize how much it would change the course of my life. Being able to own my business and blog full time was just a dream back then and I can’t believe I’m living it now.

What is Bistek?

Bistek Tagalog is a classic Filipino dish made of thinly sliced ​​beef stewed in a mixture of citrus juice (usually a local fruit, calamansi), soy sauce, onion, garlic and pepper. A delicious blend of salty, spicy and tangy flavors, it is traditionally served with steamed rice.

Also known as beefsteak, it has been adapted from the Spanish bistec encebollado to suit our local tastes and native ingredients.

Cooking tips

I usually use the top round or tenderloin for cutting beef, but if you prefer a bit of fatty marbling, a slide is a good choice.

Don’t skip pan-frying the beef, as this step adds incredible flavor. Be sure to squeeze the marinade out of the meat well and pat dry if necessary so that it is well done. Fry on high heat and do not overcrowd the pan to ensure a nice outer crust.

The beef releases some juices when pan-fried. Remove from pan and add back with marinade while simmering.

Squeeze the onion and garlic out of the marinade and use them to braise the beef. Use a piece of fresh onion as a garnish.

Season the sauce with salt when it is already reduced, as the depth of flavor (saltiness, etc.) concentrates as the liquid evaporates.

The recipe calls for lemon juice because I don’t always have access to calamari. If you do, you may need to adjust the amount as the lemon has a stronger sour taste.

Use the same pan to finish the dish; those browned pieces in the pan from searing the meat mean maximum flavor!