Bistek Tagalog Recipes

BISTEK TAGALOG (FILIPINO BEEF STEAK)

Steps:

• In a bowl, combine beef, lemon juice, soy sauce, sliced onions, garlic, and pepper. Massage marinade into the meat and marinate for about 30 minutes.
• Remove meat, onions, and garlic from marinade, squeezing and reserving excess liquid.
• In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat.
• In the pan, add onions and garlic, and cook, stirring regularly, until softened. Return browned beef to pan.
• Add reserved marinade and meat juices. Add water and bring to a boil.
• Cover, lower heat, and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced. Season with salt to taste.
• Turn off heat. Garnish with onion rings, if desired, and cover to allow onions to cook slightly in the steam. Serve hot.

BISTEK TAGALOG

Steps:

• In a wide bowl, combine lemon juice, soy sauce, brown sugar, pepper and garlic. Whisk to combine and to dissolve the sugar. Add beef to the marinade and mix or toss to coat every piece of the beef. Let it marinate for at least 30 minutes. (overnight if you are not in a hurry) Drain the beef and set aside remaining marinade for later use.
• Heat a wide pan over medium-high heat and add cooking oil. Add onion rings and cook for about 30 seconds or cook according to preference. Remove onions from oil and set aside.
• Using the same pan with oil, fry beef by batches for about 3-5 minutes total. Cook until lightly browned then transfer beef in a plate and set aside.
• Pour-in remaining marinade to the same pan. Simmer over low heat for about 3 minutes stirring once. Return fried beef to the pan and gently stir to combine. Let it simmer for about 5 minutes or until sauce thickens.
• Top with fried onions and cook for another minute. Transfer Bistek Tagalog in a serving dish and serve warm with steamed rice. Enjoy!

BISTEK TAGALOG

Steps:

• Combine soy sauce, calamansi juice (or lemon and orange juices) and garlic in a medium bowl. Add beef and toss to coat. Cover and refrigerate for at least 1½ hours and up to 4 hours.
• Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until soft and lightly browned, about 5 minutes. Using a slotted spoon, transfer the onion to a bowl.
• Remove the beef from the marinade (reserve the marinade) and add to the skillet. Cook, stirring, until no longer red, about 2 minutes. Add the reserved marinade and water. Bring to a boil, then reduce heat to medium-low, cover and simmer for 30 minutes. Remove the lid and continue cooking until the liquid has reduced by half, about 20 minutes more. Stir in the cooked onion and season with pepper to taste. Serve hot, over rice if desired.

BISTEK (FILIPINO BEEF STEAK)

Steps:

• Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
• Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
• Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
• Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
• Pour the reserved marinade into the pan with water to deglaze, scraping up the browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
• Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.