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    Home » Recipes » Philippine

    Filipino Beef Steak (Bistek)

    Published: Oct 3, 2020 · Modified: Apr 2, 2021 by Jocelyn Wilhelm· This post may contain affiliate links and generates income via ads · 2 Comments

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    Jump to Recipe Print Recipe

    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.

    Cuts of rib eye fillet with sliced onions and potatoes on a gray plate with a bowl of steamed rice this recipe for later

    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
    • Ingredients Needed
    • Key Ingredient Notes
    • How To Make This Dish
    • Expert Tips
    • Frequently Asked Questions
    • Other Recipes To Try

    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!
    Philippine Beef Steak in Red Le Creuset Skillet
    You can watch how I made this dish on YouTube

    Ingredients Needed

    • Rib Eye
    • Soy sauce or Coconut Aminos
    • Lemon
    • Onions
    • Potatoes
    • Olive oil
    lemon sliced in half, onion slices, red potato cut in wedges and soy sauce in a small white bowl

    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.
    sliced meat
    STEP 1: Marinate the meat
    Fried potato wedges
    STEP 3: Fry the potatoes
    Slices of beef on a griddle
    STEP 2: Sauté the meat
    Sautéed beef with fried potato wedges and caramelized sliced onions
    STEP 4: Caramelize onions then add meat and potatoes back in the skillet. Add coconut aminos and lemon juice. Enjoy!

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

    Frequently Asked Questions

    Can this dish be made in advance?

    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.

    How is it stored and for how long?

    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.

    Can I add other vegetables to this dish?

    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!

    What type of meat do you recommend to make the most tender Bistek?

    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

    • Filipino Garlic Fried Rice (Sinangag)
    • Chickpea Tofu (Red Curry Sauce)
    • P.F. Chang's Chicken Lettuce Wraps
    • Spicy Beef Stir Fry (Gluten-Free)

    Did you make this recipe? Please leave a rating below.

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

    Philippine Beef Steak (Filipino Bistek)

    This Philippine Beef Steak recipe uses only five other ingredients soy sauce or coconut aminos, lemon, onions, potatoes. Takes four easy steps and cooks in 20 minutes! 
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Course: Beef
    Cuisine: Philippine
    Keyword: Beef Steak with Soy Sauce and Lemons, Bistek, Filipino Beef Steak, Filipino Bistek, Philippine Beef Steak
    Servings: 4
    Calories: 62kcal
    Author: Jocelyn Wilhelm
    Cost: $10

    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

    Calories: 62kcal | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1mg | Potassium: 1mg | Calcium: 1mg | Iron: 1mg
    Did you make this recipe?Please give a star rating below and tag us on Instagram! We'd LOVE to see your photo @JOZmahal / #JOZmahal
    smiling picture of girl named Jocelyn
    Jocelyn Wilhelm

    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!

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    Comments

    1. Lindsay

      April 30, 2021 at 10:28 am

      5 stars
      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!! 🤩

      Reply
      • Jocelyn Wilhelm

        May 04, 2021 at 7:39 pm

        Ohhh yeay! That is so great to hear Lindsay! Glad that you and your friends enjoyed the dish.

        Reply

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