This Filipino Beef Steak recipe is called Bistek in Tagalog. If you like the flavor combination of soy sauce and lemon, you will LOVE this easy beef steak recipe! It's a quick and easy one-pot meal and only takes 20 minutes to cook. Besides the beef, this Bistek Tagalog recipe uses only five ingredients, which I'm sure are already in your pantry. The ingredients needed to make this Filipino Beefsteak are soy sauce, lemon juice, onion, potatoes, and olive oil. This is an easy prep for a weeknight meal and you're rewarded with a super tasty dinner.
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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History of Bistec Bistek Tagalog
Philippine cuisine is influenced by many of the countries that inhabited the Philippines through the centuries. The Spaniards were among them. This recipe is influenced by the Spaniards because Bistec in Spanish means thin cuts of steak filet. However, since there's no "C" in the Philippine alphabet this dish is spelled Bistek in Tagalog. Interesting huh?!
Note that a typical Filipino (beef steak) Bistek uses calamansi juice rather than lemon juice.
What Is Calamansi
Calamansi is a citrus fruit, native to the Philippines, and is referred to as a "Philippine lemon or lime." Unlike lemon or lime, calamansi is much smaller in size and the peel is green when it hasn't ripened and turns orange when ripened. Calamansi is very juicy and the fruit is picked while it's still green when used for cooking. The flavor profile is a very tart combination of lemon, lime, and orange. Calamansi adds a depth of flavor to this beef steak recipe. So if you can find them, use them to make this Filipino Bistek recipe.
You can find fresh calamansi in most Asian markets and they freeze well. So buy a few if you find them.
Here's a pack of frozen calamansi juice I found at Seafood City. Seafood City is a supermarket that carries Filipino groceries.
Bistek Ingredients
For the Beef Steak Sauce
- Soy sauce
- Lemon
For the Beef
- Rib Eye
- Onions
- Potatoes
- Olive oil
See the recipe card for exact ingredient measurements for the Filipino Beef Steak recipe.
How To Cook Bistek
In 4 easy steps, you can enjoy this Filipino Beef Steak for dinner! This can be served for a quick weeknight meal and ready in 20 minutes!
STEP 1: Marinate the beef slices in soy sauce and lemon juice in a sealed plastic bag or a bowl.
STEP 2: Sauté the meat in batches in a hot skillet or frying pan over medium heat.
STEP 3: 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 for exact ingredient measurements for the Filipino Beef Steak recipe.
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.
Filipino Bistek FAQ
Yes! You can marinate the beef up to 24 hours before cooking time. Cooking the whole dish the day before would give you a very flavorful Filipino Beef Steak as it will give the flavors a chance to blend.
Promptly place it in the refrigerator in a sealed container within 1 to 2 hours of Promptly place any Filipino Beef Steak leftover in the refrigerator in a sealed container within 1 to 2 hours of serving. And store the leftover in the coldest part of the refrigerator for 3 to 4 days and up to three months in the freezer.
Yes! You can add any of your favorite vegetables to make your own version of Filipino Beef Steak. Some suggestions are mushrooms, bell peppers, bokchoy, broccoli, green beans, Brussels Sprouts, cauliflower, carrots, chayote, eggplant, peas, parsnips, and zucchini just to name a few. Check out my recipe for Beef Steak with Broccoli which uses a similar marinade.
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. You can also use pork chop, chicken, or fish for this recipe.
Other Beef Recipes You May Like
📖 Recipe Card
Equipment
- Skillet
- Bistro
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.