Bistek Tagalog Beef Steak Recipe

Our recipe today, a fan favorite called Bistek Tagalog, is a fantastic beef dish which is a good source of protein that can truly shine in any celebration. I tried to make this recipe as simple as possible, so that you easily replicate it at home.

Beginners will enjoy learning how to cook bistek. I’m sure that you will also like how it tastes. Try pouring the sauce over warm rice. It makes it tastier and more enjoyable to eat.

How to Cook Bistek Tagalog ( Pinoy Beefsteak)

The process requires the beef to be marinated in soy sauce and calamansi juice. This step helps infuse flavors to the meat. I use dark soy sauce for this recipe. You should be able to use light soy sauce without issues. Calamansi or calamondin is best use for this dish. However, lemon or lime can be used as alternative ingredients.

Simply combine soy sauce, calamansi juice, and ground black pepper in a bowl. Add beef slices. Marinate for 1 hour. It will be better if you can place everything in a resealable ziplock bag and let all the air out before sealing. The minimum marinate time is one hour, but doing it overnight is ideal.

The next step is to pan fry the marinated beef slices and onions. Make sure to drain the remaining marinade before frying the beef. Save the marinade. We will use it later.

I usually pan fry half of the onions first before the beef. You just need to fry the onions until it starts to get soft. Take it out of the pan immediately and set aside. This will be added as the topping for the dish. Pan-fry the beef for 1 minute per side. Take it out of the pan afterwards. Add extra oil if needed.

Saute garlic and remaining onion. The onion needs to be soft and the garlic should be light brown before you pour the remaining beef marinade. Add water and let the mixture boil.

Put the pan-fried beef back into the pan. The beef needs to be tenderized. Cover the pan and simmer until the beef becomes really tender. This is where good quality meat and cuts stand out. It is important to use the freshest beef and select tender cuts such as sirloin and top round. Do not forget to add water if the liquid starts to dry out. You can season it with more ground black pepper and salt if needed.

Top the dish with pan-fried onions before serving.

This is the kind of dish that is uprooted in quality over quantity with its ingredients. And these are carefully chosen to hype up our beef sirloin flavor. With the exciting taste of zesty calamansi and savory soy sauce marinating the meat, our resulting dish perfectly utilizes flavors that bounce well off each other. 

Bistek Origins

The name of our dish is actually Spanish in origin, just like the dish, itself. Bistec means “steak” in Spanish, and a dish called Bistec Encebollado is actually where our recipe came from. You can find variations of this recipe in countries that used to be Spanish colonies. And it is essentially steak prepared with heaps of onions and added seasonings, much like our Bistek.

However, the Bistek Tagalog we know today has been adjusted to the local palate. For one, we like to use calamansi for the tangy aspect of this dish. This is because it is one of the most accessible citrus fruits locally. And with the name of the dish in mind, you may have guessed it right that this dish is actually a Tagalog region specialty in Southern Luzon. But because of how it perfectly fits most Filipinos’ palates in its balance of salty and semi-sour, you can now find it in various households all over the country. 

In fact, it has other names in other parts of the Philippines. Ilonggo people also like to call this dish of beautifully marinated beef slices Karne Frita. The popularity of this recipe can also stem from its delightful taste despite the simplicity of its ingredients. This is because it makes smart use of cooking methods such as marinating, sautéing and slow cooking. From this, we are able to get gorgeously tender slices of marinated beef, enriched with the taste of pan-fried onions.

Alternative Ingredients

You might find yourself having used up all the calamansi at home. And your local market may have also run out of the beef sirloin . That should be okay, as there are alternatives to these ingredients you can definitely utilize instead.

• Calamansi – you can replace your calamansi with some lemon or lime. These can already provide that much needed subtle tangy twist to the dish. 
• Sirloin – although sirloin would be the most fitting beef cut for this dish, you can also try other parts of the cow. Make sure that you try to slice whichever part you can get your hands on thinly. If it tends to be on the leaner side, you can also try tenderizing with a meat tenderizer mallet.
• Yellow onion – you can try substituting the yellow onion with white or red onions.

How to Store

Bistek Tagalog, like many other delectable Filipino viands, is best when fresh off the stove. But you can definitely adopt a couple of tips for storage if you ever end up with leftovers. This also helps if you’ve cooked too much for your family or dinner guests. And so to store your meaty dish properly, make sure to use an airtight container with a lid that fits tightly. Place all of your Bistek inside. Then toss this in the refrigerator to keep it safe for consumption for about 3 more days. 

You also have the option of making this last longer, about a few weeks. Simply place the container in the freezer. And make sure to check up on it to ensure that it is still good for eating before you dig in again. And of course, an optimal way of having your Bistek after it’s been refrigerated is by reheating it. 

How to Reheat

For this step, simply take a pan. And then put your Bistek inside the pan after you’ve let it cool if it came from the refrigerator. Then reheat this on medium heat until it becomes perfectly warm all over. The time will vary depending on how many servings you have left. But you can try to mix the Bistek with a spatula to ensure the heat is getting through nicely. 

The option of using a microwave is also welcome for reheating Bistek. Do this by microwaving the dish at 2 to 3-minute intervals. Once you can see that the heat has evenly distributed onto the meat, you’re good to go with your hot and delicious Bistek Tagalog!

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

Watch How to Cook Bistek Tagalog