Bistek Tagalog (Filipino Beef Steak with Onions and Calamansi)
In short: Thin beef slices marinated in soy sauce and calamansi, seared and simmered with a pile of onion rings in a tangy, salty sauce that spoons over rice. It takes about 35 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 335 kcal
Bistek Tagalog is the Filipino take on beef steak, a name borrowed from English for a dish that tastes entirely local. Thin slices of beef marinate in soy sauce and calamansi juice, then sear quickly and simmer in the marinade with a thick heap of onion rings. The sauce is salty, sour and a little sweet, made for pouring over steamed rice. Choose a tender cut and slice it across the grain.
Instructions
- Mix the beef, soy sauce, calamansi juice, garlic and pepper in a bowl. Cover and marinate in the fridge for at least 30 minutes, or up to 4 hours.
- Heat 1 tablespoon of the oil in a large skillet over high heat. Lift the beef from the marinade, saving the liquid, and sear it in 2 batches for 1 to 2 minutes per side, until browned. Move it to a plate.
- Lower the heat to medium and add the remaining oil. Cook the onion rings for 3 to 4 minutes, until they start to soften and turn golden at the edges.
- Return the beef to the pan and pour in the marinade, water and sugar. Bring to a boil, then simmer for 5 to 8 minutes, until the sauce reduces slightly and the beef is tender.
- Taste and add salt or a squeeze of calamansi if needed. The onions should be soft but still hold their shape.
- Serve hot over steamed rice, spooning the sauce and onions on top.
Tips
- Slice the beef thin and across the grain, and do not simmer it for long, or it turns tough. Freezing the beef for 30 minutes first makes slicing easier.
- Calamansi gives the sauce its signature sourness. If you cannot find it, use 3 parts lime juice to 1 part orange juice.
Questions and answers
What is the difference between bistek and beef steak?
Bistek is thin-sliced beef cooked in a soy and calamansi sauce with onions, rather than a thick cut grilled whole.
Which cut of beef is best for bistek?
Sirloin and tenderloin are tender and cook fast. Flank or round also work if sliced very thin and marinated for 4 hours.
Can I add potatoes to bistek?
Some families serve fried potato wedges with it. Fry them separately so they stay crisp, and add them on top when serving.
How long does it take to make Bistek Tagalog (Filipino Beef Steak with Onions and Calamansi)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Bistek Tagalog (Filipino Beef Steak with Onions and Calamansi)?
About 335 kcal per serving, with 34 g of protein, 11 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 11 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
