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Philippine Bistek {Beef Steak}

Philippine Bistek {Beef Steak}

Philippine Cuisine mainly consists of fish, vegetables, chicken and pork. So for special occasions, beef is what’s for dinner!

Special occasion or not, this Beef Steak recipe only uses four other ingredients. And I bet you already have {soy sauce, lemon, onions, potatoes} in your pantry. If we’re being technical, olive oil is needed too, but I don’t count that as an ingredient. 🤷🏻‍♀️

This Beef Steak recipe is very quick and easy to make on any given night. And is cooked in less than an hour. Tempted yet?

And for our non-red meat eaters, you can switch out the meat for chicken, pork, seafood, or vegetables.

The Beef Steak marinate is what makes this meal shine!


Philippine Beef Steak in Red Le Creuset Skillet

Why is it called Bistek?

Philippine cuisine is influenced by many of the countries that inhabited the Philippines through the centuries. The Spaniards were among one of them.

Thinly cuts of filets of steak means Bistec in Spanish. But since there’s no “C” in the Philippine alphabet this dish has been called Bistek in Tagalog. 🤷🏻‍♀️


What ingredients will you need to make Philippine Beef Steak?


1/4 cup of Coconut Aminos, Lemon, Onions and Potatoes


*2 lbs. Rib Eye {cut into 1/2″ strips}

Soy sauce or Coconut Aminos (which is what I use and it’s gluten free)

Lemon – juice of one

Onions – at least two and sliced into rings

Potatoes – 4 medium sized and cut into wedges

*NOTE: If you have time to marinate the meat, then for this Beef Steak recipe you can use a less tender cut of meat like flank or skirt steak. I prefer a more marbled cut of steak so I specifically used Rib-Eye for this recipe.

I mean, who does not like to bite into a beautifully cut of beef that just soaks in the flavor of the marinate. And that melt in your mouth feeling is OUT. OF. THIS. WORLD! #Phenomenal!!!


And hey I have something to tell you – – the secret to a very tender meat is to ALWAYS bring the steak to room temperature for an hour or so before cooking.


A quick note on marinating meat: Longer doesn’t always mean better. Since we’re using lemon and soy sauce / coconut aminos, four hours is ideal however, I would not recommend going over 24 hours if using a less tender cut of meat. If using a more tender cut, as title as 30 minutes will do!

Here’s how the finished product looks! Enjoy!

If you want to add vegetables to this dish, I made Beef Steak with Broccoli but you can add other of your favorite vegetables too if you wish!


Philippine Beef Steak with potatoes and onions on a plate with a bowl of steamed rice on the side


Check out the video of how to make Philippine Beef Steak



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Cuts of rib eye fillet with sliced onions and potatoes on a gray plate with a bowl of white rice

Philippine Beef Steak {Bistek}

  • Author: Jocelyn Wilhelm
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Beef
  • Cuisine: Philippine
  • Diet: Gluten Free


This Philippine {Bistek} Beef Steak recipe uses only four other ingredients soy sauce or coconut aminos, lemon, onions, potatoes. Takes 5 easy steps and cooks in less than an hour!



  • 2 lbs. Rib Eye {cut into 1/2” strips}
  • 1/4 cup of Soy sauce (affiliate link) or Coconut Aminos (affiliate link) (which is what I use and it’s gluten free) + 2T
  • Juice of 1 Lemon + 2T
  • Onions (at least two and sliced into rings)
  • Potatoes (4 medium sized, peeled and cut into wedges)


  1. With the meat, mix together the Soy sauce or Coconut Aminos and juice of one lemon in a bowl or Ziploc bag. If time allows, marinate the meat for an hour. Keep in the fridge until ready to cook. See notes below!
  2. When ready to cook, add 1T of olive oil in a hot skillet, over medium heat. When the oil shimmers, sear meat for 2 minutes each side in a single layer. Don’t overcrowd the meat! Set aside.
  3. Sear potatoes, 3 minutes each side. Set aside.
  4. Caramelize onions 3 – 5 minutes. Add the meat and potatoes back in the skillet.
  5. Add 2T each of coconut aminos and lemon juice. Let simmer for 1 minute. Done.



  • The equipment section above contains affiliate links to products I LOVE and personally use.
  • For non-red meat eaters, you can switch out the meat for chicken, pork, seafood, or vegetables.
  • When it comes to marinating a less tender cut of meat like flank or skirt steak, four hours is ideal however, I would not recommend going over 24 hours.
  • Marinating a more tender cut of meat like Sirloin or Rib Eye – 30 minutes will do for this recipe.
  • ALWAYS bring the steak to room temperature for an hour or so before cooking to produce a very tender meat.
  • Another cooking option is to grill the meat. If doing so, you may want to keep the meat whole for ease in cooking then slice thinly after letting the meat rest.
  • Can’t grill outdoors? Use Le Creuset Cast Iron Bistro Grill like I did! You get that beautifully grill marks on your steak! 🥩
  • Adding vegetables to this dish is also an option, see my other Beef Steak with Broccoli, Potatoes and Onions recipe.
  • Other suggested vegetables: Cauliflower, Bell Peppers, Carrots, Peas, Parsnips, Chayote, Bok Choy, Green Beans, Eggplant, Zucchini
  • Serve with steamed rice. Enjoy!
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