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Bistek
Bistek
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Prep Time:
5 minutes
Cook Time:
17 minutes
Total Time:
67 minutes
Classic Filipino Bistek: Tangy braised beef with onions. Simple and versatile for any occasion.
Ingredients:
  • 1 1/2 pounds beef sirloin or skirt steak
  • 1 1/2 teaspoons baking soda
  • 1/2 cup calamansi juice, fresh or frozen concentrate (or lemon juice)
  • 1/4 cup soy sauce (like Silver Swan brand)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 medium (6 to 10-ounce) white or yellow onion, sliced in rings
  • 2 cloves garlic, minced
  • 1/4 cup beef broth or water
  • Kosher salt, as needed
  • 4 cups steamed rice , for serving
Instructions:
  • Tenderize the beef: Slice thick beef lengthwise into thin filets if needed. Cut it crosswise into 4-inch pieces. Pound the beef with a meat mallet briefly to further thin it out. Place the beef in a large bowl and evenly sprinkle baking soda over it, rubbing it into all sides. Allow it to rest for 15 minutes, then rinse the beef thoroughly to remove the baking soda. Transfer the beef to a mixing bowl and proceed with the recipe.
  • Prepare the beef marinade by combining calamansi juice (or lemon), soy sauce, and black pepper. Ensure the beef is fully coated in the mixture. Marinate for 30 minutes, refrigerating if needed in a warm kitchen.
  • Sauté onions in a hot oiled skillet until translucent, about 2 to 3 minutes. Reserve most for garnish, keep 1/4 in the skillet to cook with the beef.
  • In the same skillet over medium heat, sauté garlic in the remaining oil for 1 minute. Add beef from the marinade, making sure not to overlap the pieces. Cook for 10 minutes, flipping halfway, until well done. Pour in the marinade and beef broth/water, let boil for 2 minutes to blend flavors. Season with salt to taste.
  • Presentation: Place the beef on a spacious, rimmed serving platter. Drizzle the sauce over the beef and sprinkle the reserved onions on top. Serve alongside warm steamed rice. Store any remaining bistek in sealed, non-reactive containers in the fridge for up to 1 week or freeze for up to 1 month. Enjoy the dish? We'd love your feedback in the comments section!

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