This Beef Steak recipe is a take on Philippine flavors and in Tagalog, it's called Bistek. If you like the flavor combination of soy sauce and lemons, you will LOVE this easy recipe! It's very quick and easy to make. It only takes 20 minutes to cook and besides the beef, uses only five ingredients! NOTE that I made this dish gluten-free by using Coconut Aminos in place of the soy sauce.
A little bit of history on this dish, 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 mean Bistec in Spanish. But since there's no "C" in the Philippine alphabet this dish is called Bistek in Tagalog.
Table of contents
Why We Love This Dish
- I love it because it's an easy prep for a weeknight meal and you're rewarded with a super tasty dinner.
- My husband says washing dishes is a breeze!
- My son loves it because it's tasty and he keeps going back for more servings!
Ingredients Needed
- Rib Eye
- Soy sauce or Coconut Aminos
- Lemon
- Onions
- Potatoes
- Olive oil
Key Ingredient Notes
Philippine Beef Steak {Bistek} typically calls for Soy Sauce, however, I prefer to use Coconut Aminos for a gluten-free option. Coconut Aminos also has a hint of sweetness to it, which I like. Soy Sauce on the other hand, tend to be more on the saltier note. You can find either ingredient in your local grocery store, located in either the Asian aisle or Condiment section. After opening I store both of them in the refrigerator.
How To Make This Dish
- STEP 1: Marinate the meat in Soy sauce or Coconut Aminos and juice of one lemon in a Ziploc bag.
- STEP 2: Sauté the meat in a hot skillet, over medium heat. Set aside.
- STEP 3: Fry potatoes, 3 minutes on each side. Set aside.
- STEP 4: Caramelize onions 3 - 5 minutes. Add the meat and potatoes back in the skillet. Add 2T each of coconut aminos and lemon juice.
Expert Tips
- 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. 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!
- 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 to all types of meat products.
Frequently Asked Questions
One of the reasons I love making this dish is that I can make it ahead of time. I can marinate the beef up to 24 hours before cooking time.
Promptly place it in the refrigerator in a sealed container within 1 to 2 hours of serving. And IF you even have any leftover store in the coldest part of the refrigerator for 3 to 4 days. Well-wrapped leftovers can be kept in the freezer for up to three months.
Yes! Check out my recipe for Beef Steak with Broccoli which uses a similar recipe, however, you can add any of your favorite vegetables too if you wish, like Mushrooms, Bokchoy, Bell peppers, Green Beans, Brussels Sprouts, Cauliflower, Carrots, Peas, Parsnips, Chayote, Eggplant, Zucchini and anything else your heart desires!
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. Do 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.
Other Recipes To Try
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Ingredients
- 2 pounds Rib Eye {cut into ½" strips}
- ¼ cup of Soy sauce or Coconut Aminos which is what I use and it's gluten free + 2 Tablespoon
- 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 or Coconut Aminos 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!
Nutrition
Hello and welcome, friend! I'm Jocelyn, the recipe developer, food photographer + stylist here at JOZmahal. As a Food & Nutrition major, I keep healthy and nutritious ingredients at the core of my recipe creations. I love to cook delicious and healthy meals for my family and friends. And I am so grateful that you are here as I hope to inspire and empower you to make all these delicious and healthy foods at home for your family and friends as well. Every recipe you will find here is quick and simple to make using fresh and natural ingredients that you can easily find at your local grocery store if not online. Read more about me here...
PS: If you try any of my recipes please use the tag #JOZmahalrecipes and you may be featured in my upcoming posts! ~ cook with love, my friend!
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.