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    Home » Beef Recipes

    Bistek Tagalog Recipe

    Published: Jul 27, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 4 Comments

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    Bistek Tagalog is a beloved Filipino dish with seared beef slices marinated in soy sauce, calamansi, and garlic, then cooked with plenty of caramelized onion rings. It is a delicious and easy-to-prepare dinner option that is bursting with flavor!

    Bistek Tagalog (Filipino Steak and Onions) on a serving plate.
    Jump to:
    • What is Bistek Tagalog?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Vegetable dishes to pair with Bistek Tagalog
    • Other beef recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Bistek Tagalog?

    Bistek Tagalog, often referred to as "steak and onions," consists of pan-seared thin slices of beef marinated in soy sauce, calamansi or lemon juice, and garlic. The dish comes with plenty of caramelized onions, adding a touch of sweetness that perfectly complements the savory beef.

    "Bistek" is a Filipino adaptation of the English word "beefsteak," which pronunciation evolved into "bistek", reflecting the transformation of foreign words into the local language. The term "Tagalog" is used to distinguish this particular beef dish as a Filipino version. Bangus ala Pobre is a dish with a similar flavor profile made with milkfish.

    Ingredients you'll need

    Individual ingredients for Bistek Tagalog (Filipino Steak and Onions)
    Oil (for searing and sautéing) is not in the picture.

    Notes and substitutions

    • Beef: You can use flank steak, flat iron steak, beef sirloin, skirt steak, or flap meat. Chuck steak is an economical choice. Boneless short ribs, as used in this recipe, have rich marbling that makes them worth the splurge.
    • Lemon Juice: Use calamansi if available for a more authentic flavor. Lemon makes an excellent substitute.
    • Baking soda: It tenderizes the beef by breaking down tough fibers, giving it a tender and velvety texture.
    • Cornstarch: It helps seal the meat's natural juices, and the coating prevents overcooking by insulating against excessive heat.
    • Onion: Feel free to use any variety of onions, including yellow, sweet, red, or a combination. Each type contributes its own unique flavor profile. I opted for red onions to add a pop of color and yellow onions for their sweetness.

    How to make this recipe

    Step 1: Prepare marinade

    Make the marinade in a bowl by combining ½ cup soy sauce, ⅓ cup calamansi or lemon juice, 6 garlic cloves, ½ teaspoon ground black pepper, and 1 teaspoon sugar. Set it aside.

    Combining Bistek Tagalog marinade in a cup.

    Step 2: Slice beef

    Slice 2 pounds of beef into thin, slightly larger pieces, against the grain. As an option, you can partially freeze the meat for about 1 hour to make slicing easier.

    PRO TIP: For inexpensive cuts of beef, tenderize them with a meat mallet for better results. Gently pound the meat to break down fibers, making them more tender when cooked. Adding baking soda can help further tenderize tougher cuts and make their texture velvety, a technique called "velveting."

    Thin slices of beef on a cutting board.

    Step 3: Velvet beef

    Combine the beef, 1 tablespoon of cornstarch, ½ teaspoon of baking soda, and half of the marinade. Coat each piece and marinate for 20-30 minutes.

    Marinating and velveting the beef with baking soda and cornstarch in a glass container.

    Step 4: Slice onions

    Slice 2 onions into thick rounds and carefully pull apart the layers to separate them.

    Raw onion rings on a cutting board.

    Step 5: Sear onions

    In a wide skillet or sauté pan, add a thin coating of oil and sear the onions until slightly soft and charred over medium-high heat for 3-5 minutes. Toss them constantly, then transfer them to a plate.

    Searing onion rings in a saute pan.

    Step 6: Sear beef

    Increase the heat to high and add a thin coating of oil to the pan. When it is almost smoking, place the meat in a single layer and sear for about a minute on each side.

    PRO TIP: Cook the meat in batches to avoid overcrowding the pan; this will prevent steaming and help each piece brown nicely.

    Searing the beef slices in the saute pan.

    Step 7: Cook sauce

    Add 2 teaspoons of ginger and sauté until fragrant for about a minute. Deglaze the pan by adding ¼ cup of water and the rest of the sauce.

    Scrape the bottom to loosen and incorporate the fond (brown bits), infusing the dish with additional flavor. Give it a taste and adjust as needed.

    Scraping the browned bits on the bottom of the pan while the sauce simmers.

    Step 8: Combine

    Once the sauce starts bubbling, add half of the onions and the seared meat. Toss them together and allow the meat to heat through for about 2 minutes.

    If using a tough cut of meat, cover and cook it longer until tender. Add water as needed to achieve the desired consistency.

    Added the seared onions and beef to the sauce in the saute pan.

    Step 9: Garnish with more onions

    Add the rest of the onions and consider adding more lemon, as its flavor can mellow out after cooking. Mix them together.

    Serve with steamed rice, or for an even more delicious experience, pair it with Java Rice or Sinangag.

    Cooked Bistek Tagalog in the pan with lemon slices on top.

    Recipe FAQs

    How do you make beef tender?

    To make beef tender, thinly slice it against the grain for easy chewing. Avoid overcooking the beef, as this can make it tough and dry.

    However, certain cuts may naturally be tougher and benefit from low and slow cooking methods.

    You can also try the velveting technique with baking soda and cornstarch for a velvety texture, especially useful for less expensive cuts.

    How does baking soda work?

    Baking soda serves as a tenderizer. Its alkaline nature raises the pH level of the meat, which in turn makes its fibers more resistant to coagulating when heated.

    This results in a softer and more tender texture when cooked. It's especially beneficial for tougher cuts of beef. However, it's essential to use it sparingly to avoid a soapy or bitter taste.

    Vegetable dishes to pair with Bistek Tagalog

    • Stir-fried Kangkong: Water spinach stir-fried with garlic, then seasoned with salt and pepper.
    • Pinakbet: A mixed vegetable stew made with squash, yardlong beans, bitter melon, eggplant, and okra, flavored with fermented shrimp paste (bagoong).
    • Tortang Talong: Eggplant omelet with grilled eggplant dipped in beaten eggs, then pan-fried.
    • Tortang Sayote: An omelet made with grated chayote and aromatics dipped in beaten eggs and pan-fried.
    • Ginisang Sayote: Sautéed chayote with meat and aromatics.
    • Ginisang Togue: Sautéed mung bean sprouts (togue) often combined with ingredients like tofu, shrimp, and vegetables such as carrots and green beans.

    Other beef recipes you may like

    • Beef Mechado on a plate.
      Beef Mechado
    • Burger Steak topped on a rice on a plate.
      Burger Steak Recipe
    • Bulalo with corn and veggies in a bowl.
      Bulalo Recipe
    • Ampalaya con Carne in a bowl.
      Ampalaya con Carne Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Bistek tagalog filipino steak and onions on a plate with a spoon.

    Bistek Tagalog

    A beloved Filipino dish with seared beef slices marinated in soy sauce, calamansi, and garlic, then cooked with plenty of caramelized onions.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Marinate: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 8
    Calories: 240kcal
    Author: Nora Rey
    Cost: $12-$20

    Equipment

    • Sauté pan or wide skillet

    Ingredients

    • 2 pounds beef thinly sliced (see note)
    • ½ cup soy sauce
    • ⅓ cup calamansi or lemon juice more for serving
    • 6 garlic cloves grated or mashed
    • ½ teaspoon ground black pepper more to taste
    • 1 teaspoon sugar
    • 1 tablespoon cornstarch (see note)
    • ½ teaspoon baking soda (see note)
    • 2 large onions (red, yellow, or white) sliced into thick rounds (see note)
    • 2 teaspoons minced ginger
    • Neutral oil (for searing and sautéing)
    US Customary - Metric

    Instructions

    • Prepare the marinade by combining soy sauce, calamansi or lemon juice, garlic, ground black pepper, and sugar. Set it aside.
    • Slice 2 pounds of beef into thin, slightly larger pieces, against the grain. As an option, you can partially freeze the meat for about 1 hour to make slicing easier.
    • Combine the beef, cornstarch, baking soda, and half of the marinade. Coat each piece and marinate for 20-30 minutes.
    • Slice the onions into thick rounds and carefully pull apart the layers to separate them.
    • In a wide skillet or sauté pan, add a thin coating of oil and sear the onions until slightly soft and charred over medium-high heat for 3-5 minutes. Toss them constantly, then transfer them to a plate.
    • Increase the heat to high and add a thin coating of oil to the pan. When it is almost smoking, place the meat in a single layer and sear for about a minute on each side.
      Cook in batches to avoid overcrowding the pan, ensuring the beef sears nicely instead of steaming.
    • Add the ginger and sauté until fragrant for about a minute. Deglaze the pan by adding ¼ cup of water and the rest of the sauce.
      Scrape the bottom to loosen and incorporate the fond (brown bits), infusing the dish with additional flavor. Taste and adjust as needed.
    • Once the sauce starts bubbling, add half of the onions and the seared meat. Toss them together and allow the meat to heat through for about 2 minutes.
      If using a tough cut of meat, cover and cook it longer until tender. Add water as needed to achieve the desired consistency.
    • Add the rest of the onions and consider adding more lemon, as its flavor can mellow out after cooking. Mix them together. Serve and enjoy!

    Notes

    • Beef: You can use flank steak, flat iron steak, beef sirloin, skirt steak, or flap meat. Chuck steak is an economical choice. Boneless short ribs, as used in this recipe, have rich marbling that makes them worth the splurge.
    • Lemon Juice: Use calamansi if available for a more authentic flavor. Lemon makes an excellent substitute.
    • Baking soda: It tenderizes the beef by breaking down tough fibers, giving it a tender and velvety texture.
    • Cornstarch: It helps seal the meat's natural juices, and the coating prevents overcooking by insulating against excessive heat.
    • Onion: Feel free to use any variety of onions, including yellow, sweet, red, or a combination. Each type contributes its own unique flavor profile. I opted for red onions to add a pop of color and yellow onions for their sweetness.
    PRO TIP: Tenderize tough beef cuts with a meat mallet for better results. Gently pound the meat to break down fibers, making it more tender and flavorful when cooked.

    Nutrition

    Calories: 240kcalCarbohydrates: 7gProtein: 24gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 78mgSodium: 972mgPotassium: 485mgFiber: 1gSugar: 3gVitamin A: 17IUVitamin C: 7mgCalcium: 36mgIron: 3mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Sam

      October 17, 2023 at 7:43 am

      5 stars
      I tried this last night, sobrang sarap!! Definitely eat it with rice, so good!

      Reply
      • Nora Reyes

        October 18, 2023 at 12:15 am

        Hello Sam! Maraming salamat! So happy you enjoyed it. =)

        Reply
    2. Johnny

      July 27, 2023 at 10:18 pm

      5 stars
      Hello there, is this the same as adobo?

      Reply
      • Nora Rey

        August 18, 2023 at 7:42 am

        Hello! Bistek Tagalog and Adobo are both popular Filipino dishes, but they're distinct in flavors and preparation. Bistek Tagalog is a beef steak dish cooked in soy sauce, calamansi (or lemon) juice, and onions. On the other hand, Adobo can be made with chicken, pork, or a mix of both, and is cooked in a mixture of soy sauce, vinegar, garlic, bay leaves, and black peppercorns. Both are delicious in their own right! 😊🍲

        Reply
    5 from 2 votes

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