Bistek Tagalog is a Filipino dish derived from beef steak. Made of strips of beef, usually flattened with a meat tenderizing tool. A specialty of the Tagalog region that has variations throughout the Philippines. Slowly cooked in soy sauce, lemon/calamansi, garlic, and onions. This dish is full of flavors that everyone will enjoy!

bistek with onions and potatoes — Filipino beef steak serve with steaming rice is amazingly delish!

I absolutely love this dish! With its flavorful sauce that compliments the beef. I added potato slices in my version to give the dish a bit of sweetness. In addition to its scrumptious taste, it is also popular among Filipinos around the world because it is so easy to prepare and cook. The dish is ready to serve and eat in about an hour, give or take a few minutes.

When packing lunch, this is a common choice for Filipinos next to adobo. It keeps well for hours because of the calamansi/lemon juice. I remember nights when I didn’t even have to ask my mom what she was cooking for dinner because I can already smell the aroma coming from the kitchen.

The secret ingredient is always LOVE

Tips for Bistek

When tenderizing the beef. You can use a knife’s spine or dull side to pound the meat as an alternative to kitchen hammer.

Bistek

A specialty of the Tagalog region that has variations throughout the Philippines. Slowly cooked in soy sauce, calamansi, garlic, and onions. This dish is full of flavors that everyone will enjoy!

5 from 1 vote

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Course: Main Course

Cuisine: Filipino

Keyword: beef steak, beef stew, bistek

Prep Time: 10

Cook Time: 45

Marinate: 1

Total Time: 1 55

Servings: 6 servings

Calories:

Author: Bebs Lott

Ingredients

½ kilo beef sirloin (thinly sliced and pounded)
¼ cup soy sauce
1 lemon
1 tsp salt
1 tsp ground black pepper
1 red onion (cut into rings)
2 cloves garlic
1 potato (sliced thin like chips)
2 tbsp cooking oil
½ cup water

Instructions

Prepare the beef sirloin by cutting into thin slices then pounding with kitchen hammer to tenderize. Set aside.
Mix soy sauce, lemon/calamansi, salt and pepper in a bowl. Marinate the beef in the mixture for at least an hour or overnight for best results.
Heat the cooking oil in a pan then pan-fry the sliced potatoes. Set aside
In the same pan. saute garlic until golden. Add the beef without the marinate sauce and sear both sides of the beef slices.
Pour in the marinate sauce and water and half of the onion rings and bring to a simmer until meat is tender. Note: Add water as needed.
Taste and adjust seasoning if needed. Transfer in a serving dish and top with the remaining onion rings and fried potatoes then serve. Bon Appetit!