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

Thin beef slices cooked in soy sauce, calamansi, garlic, and onions.
Course Main Dish
Cuisine Filipino
Prep Time 15 minutes
Cook Time 15 minutes
Marinate 30 minutes
Total Time 1 hour
Servings 8
Calories 240kcal
Author Nora Rey
Cost $12-$20

Equipment

  • Wide pan

Ingredients

  • 2 pounds beef thinly sliced
  • ½ cup soy sauce
  • ⅓ cup calamansi or lemon juice
  • 6 garlic cloves grated
  • ½ teaspoon ground black pepper
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda
  • 2 large onions (red, yellow, or white) sliced into thick rings
  • 2 teaspoons minced ginger
  • Neutral oil
US Customary - Metric

Instructions

  • Combine the soy sauce, calamansi or lemon juice, garlic, black pepper, and sugar. Set aside.
  • Slice the beef thinly against the grain. You can freeze for an hour to make slicing easier.
  • Mix the beef with cornstarch, baking soda, and half of the marinade. Marinate for 20 to 30 minutes.
  • Slice the onions into thick rings and separate the layers.
  • Sear the onions in oil until slightly softened and browned in spots. Transfer to a plate.
  • Sear the beef in batches over high heat for about a minute per side.
  • Add the ginger, then pour in water and the rest of the marinade. Scrape the browned bits from the pan.
  • Add half of the onions and the beef. Toss and cook for about 2 minutes, or until heated through.
  • Add the remaining onions and more calamansi or lemon juice, if needed. Turn off the heat.

Notes

  • Beef: I used boneless short ribs, but flank steak, flat iron, sirloin, skirt steak, flap meat, or chuck steak also work.
  • Calamansi: Lemon juice is the easiest substitute.
  • Baking soda: Helps tenderize tougher cuts of beef.
  • Cornstarch: Helps keep the beef tender while searing.
  • Onions: Yellow, sweet, red, or a mix all work well.
 
Cooking Tips
  • Slice the beef thinly against the grain.
  • Freeze the beef briefly for easier slicing.
  • Cook in batches so the beef browns well.
  • Don’t overcook the beef or it can turn tough.

Nutrition

Calories: 240kcal | Carbohydrates: 7g | Protein: 24g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 972mg | Potassium: 485mg | Fiber: 1g | Sugar: 3g | Vitamin A: 17IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 3mg