Bistek Tagalog (beefsteak) Recipe

Bistek Tagalog is the Filipino version of the Beefsteak. It is comprised of thinly sliced beef cooked in soy sauce and lemon juice and garnished with caramelized onion rings.

This simple yet great tasting recipe does not require much ingredients and the procedure is not complicated at all. Just have all the ingredients present, add a little love to it  and Voila! You have your deliciously cooked beef steak.

Cooking Bistek Tagalog is easier than you think. As long as you follow the steps indicated in this bistek tagalog recipe, you should be alright. It is important to marinate the beef in soy sauce and lemon juice for at least an hour so that the meat absorbs the flavor prior to cooking. The cut of the beef also matters a lot because this will affect the texture of the dish. Tender cuts are recommended for shorter cooking time. If the cut of beef that you have is tough, try cooking it in a pressure cooker for 30 minutes.

By the way, there are good pressure cookers that you can get for a reasonable price. Presto is the brand that I trust everytime I cook beefsteak because it is dependable and the price is reasonable.

Try this delicious Bistek Tagalog Recipe and let me know what you think.

Bistek beef steak recipe

Bistek Tagalog Recipe

Ingredients

  • 1 lb beef sirloin, thinly sliced
  • 1/4 cup soy sauce
  • 1 piece lemon or 3 pieces calamansi
  • 1/2 tsp ground black pepper
  • 3 cloves garlic, crushed
  • 1 large onion, sliced into rings
  • 3 tbsp cooking oil
  • salt to taste

Cooking Procedure

  1. Marinade beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour
  2. Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Set aside
  3. In the same pan where the onions were fried, fry the marinated beef (without the marinade) until color turns brown. Set aside
  4. Put-in the garlic then saute for a few minutes
  5. Pour the marinade and bring to a boil.
  6. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.
  7. Add the stir-fried onions and some salt to taste.
  8. Serve hot. Share and Enjoy!

Number of servings (yield): 4

Watch the cooking video:

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Comments

  1. vin cat says:

    I’m doing it right. i made a little twist on marinating. Added honey on it to make it a bit sweet to control the saltiness..

  2. Joshua says:

    Im only 14 im from phil and living in hawaii i tried it but i change some of the directions and it turns out good ty very much and i appreciate it…

  3. Rosemrie says:

    Thank you so much for your very detailed cooking procedures for every recipe. I no longer have to worry about how to cook a certain dish, because you are such a big help with it.

  4. Hi! Thank you very much for this recipe! I used blue marlin fish (or malasugi/tanguige) instead of beef by the way and still, everyone loved it. You are my ‘secret herb’ in these dishes I cooked. Thank you :)

  5. Sylvia Rodriguez says:

    Thanks for sharing your recipes! They are all good! I got my confidence back in cooking
    because of your guidance. I want to try baking and can you post recipes for really good
    ensaymadas (variety flavors), hopiang baboy, hopiang munggo, butter mamon like red ribbon,
    pan de coco, pan de ube, taisan, spanish bread, etc. pleaseeeee….

  6. Czarina Kline says:

    Hi kuya. What if Im using lemon juice? How much of that do I use?

  7. Melanie Cidro says:

    By the way this is our menu for tonight…though I added a little amount of sugar in the marinade.. Im sure its gonna be yummy:)

  8. Thank you for sharing us your recipes! It really helps me in my daily cooking activities.
    More power panlasang pinoy:)

  9. Joan Chon says:

    I tried it tonight and it was a success! I added 2 drops of honey and it tasted better ^^
    Thanks for the simple recipe.

  10. Catherine Torralba says:

    Hi. I love your website and thank you for sharing the recipes here. One suggestion though… size of produce is very relative. For example, when you say 3 pieces of calamansi, the sizes may differ and may produce slightly different results. Can you please quantify your ingredients based on volume instead of quantity for these types of ingredients where size is relative? Using the same example, instead of 3 pieces you could probably put 1 tsp calamansi instead.
    Thank you and more power to your endeavors!

  11. agie of hinatuan says:

    thanks for accepting my request… am an amateur cook.. hope that thru panlasang pinoy… my cooking will be improved…more power….agenap@yahoo.com.

  12. underwood says:

    Thanks for the bistek tagalog recipe my kids says so yummy and very very good.

  13. Erwin says:

    Thanks for the recipes! I live in Arizona and my family really misses Filipino dishes.

  14. aanya says:

    I like your website…Can you pls tell me how to avail the CD?

  15. wow!!! thanks for posting this!!! i will try this now and make my boyfriend try it! ( he’s a portugese-chinese kasi ) i soo want him to try our filipino dishes!

  16. Hi kuya, kuya pede ba ung beef skirt ang gmitin ko for this? thank u po….

  17. cristina felipe says:

    it’s my first time to make kutsinta, i thought it won’t be perfect my husband loves it! thanks to panlasang pinoy, you really helping to people who learning to cook for the first time. Your procedure for each menus are easy to understand.

  18. Angelita D. McEvoy says:

    Vanjo, What you’re doing is a great service to the Filipino communities all over the world.I’ve been serving filipino dishes to my American husband of 35years and my children and they are loving it!!!. Rochester, New York

  19. Giselle says:

    I have cooked this recipe 3x this week already! Very flavorful and my husband adores it! He keeps asking for more… :) thank you panlasang pinoy! Mabuhay po kayo!

  20. THis is really great…I also tried it using ELK meat, it taste yummy…my whole family like it! thanks a lot!

  21. Ethyle says:

    Sir good day to you! I like all your recipe. Thanks a lot. By the way, do you know how to cook ” Pork steamrice” dimsum style? Thanks
    More power
    Ethyle

  22. hi there!!! i’ve tried lots of your recipe and i appreciate it so much that you shared your talent in cooking, its so convenient..and easy to follow…may you go on and may you have the strenght each day to set some time for this…

  23. Thanks blumen. Your request is noted.

  24. Marie says:

    hi again kuya

    thanks for posting this recipe.i will try this tomorrow. please,remind ko lang ulit ang MAJA BLANCA recipe,thank you!

  25. Heidi says:

    thanks for sharing your pinoy recipe…can i ask for a Beef Stew recipe….like one of the menu of KIMCHI…it’s a korean style… thanks and more power…

  26. tnx a lot this helps filipino abroad who doesnt know how to cook but can’t wait to eat some filipino food.

  27. I agree Elmer but can’t find fresh calamansi near our place that is why I opted for lemon.

  28. nothing beats calamansi for bistek…can u get them fresh over there?

  29. magandako says:

    tnx for the recepi. Hmmm… It looks like yummy… I’ll try this one tonight…

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