This mouthwatering recipe for Filipino Beef Steak, Bistek in Tagalog, combines tender beef slices marinated in a tangy and savory sauce, topped off with caramelized onions for an extra burst of sweetness. It's a quick and easy one-pot meal and only takes 20 minutes to cook. Another perfect recipe for a quick weeknight meal that your whole family will love!
This was inspired by my other Filipino recipe which uses a similar beef steak marinade. You can find that Filipino beef steak recipe with sauce here.
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What is Filipino Beef Steak
Filipino Beef Steak is a popular dish in the Philippines made with thinly sliced beef marinated in soy sauce, calamansi juice (Filipino lime), garlic, and pepper. It's then pan-fried until tender and served with onions on top.
The origins of Filipino Beef Steak can be traced back to the Spanish colonization period in the Philippines. As Spain introduced new ingredients and cooking techniques to the locals, it paved the way for culinary fusion between Spanish and Filipino cuisines.
The Spanish brought with them their love for beef dishes, which influenced the creation of this flavorful recipe. However, over time, Filipinos added their own twists and adaptations to make it uniquely theirs.
While Bistek Tagalog remains true to its roots today, various regional adaptations have emerged throughout different parts of the Philippines. Some versions incorporate additional ingredients like calamansi, vinegar, or Worcestershire sauce for an extra kick of flavor.
In my Filpino-American kitchen, I make my Bistek, with potatoes and I use lemon since fresh calamansi isn't something that I can plant in my neck of the woods.
No matter how you choose to enjoy your Filipino Bistek – whether with steaming hot rice or wrapped in warm tortillas – one thing is for sure: this dish represents the rich culinary history and cultural diversity of the Philippines.
What Is Calamansi
So, what exactly is Calamansi? Well, it's a small citrus fruit native to the Philippines, and is referred to as a "Philippine lime or lemon". It looks like a tiny lime but packs quite a punch when it comes to flavor. The taste of Calamansi can be described as sour yet sweet with hints of orange and lemon. It's incredibly versatile and widely used in Filipino cooking.
Calamansi adds a depth of flavor to this beef steak recipe.
You can find fresh calamansi in most Asian markets and they freeze well.
I found a pack of frozen calamansi juice at Seafood City, a supermarket that carries Filipino food and groceries. I'm like a kid in a candy store every time I go there!
Bistek Simple Ingredients
- Thinly-sliced Beef: Choose good quality beef, such as sirloin or ribeye, to ensure a juicy and flavorful steak.
- Soy sauce: This is the key ingredient that gives Filipino beef steak its distinct umami flavor. Opt for a good-quality savory soy sauce for the best results.
- Lemon Juice: Lemons are more popular in my neck of the woods. However, for a more authentic flavor, calamansi juice is used to make Filipino Bistek. This citrus fruit adds a refreshing tanginess to the dish.
- Black pepper: A pinch of freshly ground black pepper enhances the savory taste of the meat and balances out other flavors.
- Sliced Onions: Thinly sliced onion rings are sautéed until caramelized and served on top of the beef steak, adding sweetness and texture to each bite. As for the type of onions, you can use red onion, yellow onion, white onion, or Vidalia onion are often used to make this Filipino Beef Steak recipe.
- Cooking oil: Use a neutral oil with a high smoke point, like olive oil, for frying the beef slices and onions.
- Fried Potatoes: Cut in wedges, or use baby potatoes (a time-saver) for a complete meal that will satisfy your hunger!
See the recipe card below for exact ingredient measurements.
Cooking Step-by-Step Instructions
In 4 easy steps, you can enjoy this Filipino Beef Steak for dinner! This can be served for a quick weeknight meal and is ready in 20 minutes!
STEP 1: Marinate the beef slices in soy sauce and lemon juice in a sealed plastic bag or a large bowl.
STEP 2: Sauté the marinated beef in batches in a hot skillet or frying pan over medium-high heat.
STEP 3: In the same hot oil, fry potatoes, for about 3 minutes on each side.
STEP 4: Caramelize the onion rings. Add the meat and potatoes back.
See the recipe card below for cooking instructions.
Tips and Variations
To further enhance the flavor profile or modify this recipe to suit your personal preferences try:
- Add a touch of Worcestershire sauce or vinegar for added tanginess.
- Experiment with different cuts of beef like sirloin or flank steak.
- For non-beef, the marinade can be used for chicken, fish, or other seafood.
Pairing Suggestions
Traditionally, Filipino Bistek is served over steamed white rice, but it can also be enjoyed with potatoes or bread.
Pairing suggestions such as a side of pickled vegetables or a fresh green salad help complete a meal.
Check out my other recipes that would pair well with this dish.
Expert Tip To Tender Beef
- Cut of Beef: A more marbled cut of steak like Rib-Eye is best. See FAQ below for other cuts of beef to use for this recipe.
- Beef Marinade: Soy sauce and lemon break down the protein from the meat making this Filipino Beef Steak recipe a very delectable and succulent dish.
- Marinating Time: Ideal marinating time is 30 minutes or up to 4 hours. Longer doesn't always mean better. Since we're using lemon and soy sauce, four hours is ideal however, I would not recommend going over 24 hours if using a less tender cut of meat. After 24 hours of marinating, I've found the meat to start breaking down and turning the meat mushy. If using a more tender cut, as little as 30 minutes of marinating time will do!
- Room Temp Before Cooking: The secret to very tender meat is to ALWAYS bring the steak to room temperature for at least thirty minutes before cooking. Actually, this goes for all types of meat products.
Storage for Leftovers
First things first, make sure the beef steak has cooled down completely before storing it. This will prevent any condensation from forming inside the container and keep your dish fresh for longer.
One option is to transfer the leftover beef steak into an airtight container or a ziplock bag. Make sure it's tightly sealed to maintain its flavor and moisture. If you're using a ziplock bag, squeeze out as much air as possible before sealing it shut.
Another great way to store any leftovers is by using individual meal prep containers. This way, you can portion out the leftovers into separate servings, making it easier for reheating later on.
If you're planning to eat the leftovers within a couple of days, refrigeration is your best bet. Pop that container into the fridge and consume within 2-3 days for optimal taste and quality.
But what if life gets busy and those delicious leftovers end up staying in the fridge longer than expected? Don't worry; freezing is always an option! Simply place your beef steak portions in freezer-safe containers or wrap them tightly in aluminum foil or plastic wrap before putting them in the freezer.
When it's time to enjoy your frozen Filipino Beef Steak goodness, just thaw it overnight in the refrigerator. Once thawed, reheat gently either on the stovetop or microwave until heated through. You may need to add a splash of water or soy sauce during reheating if needed.
Now that you know how to properly store those tasty leftovers, you can savor your favorite dish anytime you want without worrying about it going bad. Remember to label your containers with the date before storing them to keep track of their freshness.
So go ahead and enjoy every bite of your Filipino Bistek, whether it's fresh from the pan or a few days old. Happy eating! And remember enjoying a plateful Filipino Beef Steak is not just a meal; it's a delicious piece of history on your plate!
FAQ
Bistek comes from the Spanish word "bistec" which means beef steak. The term "Tagalog" refers to the language spoken by people from the capital region of the Philippines where this dish originated.
Absolutely! Marinating the beef overnight allows it to absorb more flavors from the marinade. This will result in a tastier and more flavorful dish.
To ensure your beef stays tender and juicy while cooking, make sure not to overcrowd your pan. Cook small batches at a time so that each piece has enough space to sear properly. Overcooking can make the beef tough and dry, so keep an eye on it!
Absolutely! While not traditional, adding vegetables such as bell peppers, bok choy, broccoli, green beans, Brussels Sprouts, cauliflower, carrots, chayote, eggplant, parsnips, mushrooms, and zucchini can enhance the dish's flavor profile and add some color to your plate. Just sauté them separately or blanche the vegetables before combining them with the beef.
A more marbled cut of steak like Rib-Eye is best. However, you can also use Strip Steak, Sirloin, London Broil, Skirt Steak, Flank Steak, Hanger, or Rump Steak. Note that cooking times will vary depending on which cut you choose. The recipe I have here uses Rib-Eye, so please take that into account as tougher cuts of meat will have a longer cooking time. You can also use pork chop, chicken, or fish for this recipe.
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📖 Recipe Card
Equipment
Ingredients
- 2 pounds Rib Eye {cut into ½" strips}
- ¼ cup Soy sauce
- Juice of 1 Lemon + 2 Tablespoon
- 2 Tablespoon Olive oil
- Onions at least two and sliced into ¼" rings
- Potatoes 4 medium-sized, peeled and cut into ¼ wedges
Instructions
- With the meat, mix together the Soy sauce and juice of one lemon in a Ziploc bag. If time allows, marinate the meat for at least 30 minutes. Keep in the fridge until ready to cook. See notes below!
- When ready to cook, add 1 Tablespoon of olive oil in a hot skillet, over medium heat. Sear the meat for 2 minutes on each side in a single layer. Don't overcrowd the meat! Set aside.
- Brown potatoes, 3 minutes on each side. Set aside.
- Caramelize onions 3 - 5 minutes. Add the meat and potatoes back in the skillet.
- Add 2 Tablespoons each of coconut aminos and lemon juice. Let simmer for 1 minute.
Notes
- For non-red meat eaters, you can switch out the meat for chicken, pork, or seafood.
- 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 at least 30 minutes or so before cooking to produce a slice of 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 as I did! You get that beautiful 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!
Lindsay
I made this to bring over for a potluck dinner party. I really like how easy this was to make and how flavorful it was too. I made it with vegetables like broccoli and mushrooms. It was a hit! They all wanted the recipe!! 🤩
Jocelyn Wilhelm
Ohhh yeay! That is so great to hear Lindsay! Glad that you and your friends enjoyed the dish.