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Bistek

Bistek

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

⏱ Prep: 0 min ⏱ Cook: 57 min

Ingredients

  • 2 lb top round or sirloin, sliced thinly
  • 2 large lemons, juiced (about ¼ cup juice)
  • 0.25 cup soy sauce
  • 1 onion, peeled and sliced thinly
  • 1 head garlic, peeled and minced
  • 0.25 tsp pepper
  • 3 tbsp canola oil
  • 1 cup water
  • 0 salt to taste
  • 1 onion, peeled and sliced into rings

Instructions

  1. Mix beef, lemon juice, soy sauce, sliced onions, garlic, and pepper. Massage marinade into the meat and marinate for about 30 minutes.

  2. Remove meat, onions, and garlic from marinade, squeezing and reserving excess liquid.

  3. Get a pan on high heat and warm up oil. Add beef and cook for about 3 to 5 minutes per side or until it gets lightly browned. Spoon out and reserve released meat juices during frying. Remove meat.

  4. In the pan, add onions and garlic, and cook, stirring them around, until softened. Return browned beef to pan.

  5. Mix in reserved marinade and meat juices. Mix in water and Get it boiling.

  6. Cover, lower heat, and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced. Season it with salt to taste.

  7. Turn off heat. Garnish with onion rings, if desired, and cover to allow onions to cook slightly in the steam. Serve while hot.

  8. Substitute calamansi for lemon, if available.

  9. 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 them dry if necessary to ensure a good sear. Brown on high heat, and don't overcrowd the pan to ensure a nice outside crust.

  10. 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.

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

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

  13. Use the same pan to finish the dish; those browned bits in the pan from searing the meat means maximum flavor!