Bistek Tagalog

A beloved Filipino dish with seared beef slices marinated in soy sauce, calamansi, and garlic, then cooked with plenty of caramelized onions.

Course Main Course

Cuisine Filipino

Prep Time 15

Cook Time 15

Marinate 30

Total Time 1

Servings

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