Filipino Beef Steak
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
April 3, 2025
Bistek Tagalog is a Filipino beef steak dish influenced by Spanish cuisine. It originated during the Spanish colonial period in the Philippines when Spanish recipes were adapted with local ingredients. The dish features thinly sliced beef marinated in soy sauce and calamansi (or lemon/lime), then cooked with onions and sometimes potatoes. The use of soy sauce shows Chinese culinary influence, while calamansi adds a unique Filipino flavor. Bistek Tagalog is a popular and flavorful dish enjoyed at family meals and special occasions in the Philippines. In this recipe, I use the Chinese technique of velveting the beef for a short amount of time to help tenderize the meat.
(Optional) Velvet the Beef: In a bowl, combine the beef slices (1 lb) with baking soda (1 tsp) and water (¼ cup). Set aside for 10-15 minutes, then rinse beef off, pat dry and transfer back to bowl.
Make the marinade by mixing together soy sauce (¼ cup), calamansi or lemon juice (¼–⅓ cup), minced garlic (6 cloves), and sinigang powder (½ tsp) if using. Add marinade to beef and marinate for at least 30 minutes (15 if you're in a pinch) or overnight in the refrigerator for best results.
In a large wok or skillet, heat 1 tablespoon of neutral oil. Sauté the sliced onions (1) until they become soft and translucent. Remove and set aside.
In the same pan, add another tablespoon of oil. Add the marinated beef slices to the pan and cook until browned on all sides.
Pour in the beef marinade. Stir well and bring to a simmer. Cover and cook for 10-15 minutes, or until the beef is tender and the flavors have melded together.
Add the fried onion slices back into the pan and stir gently. You can cook for an additional 2-5 minutes to allow the onions to absorb the flavors. Season with salt and pepper (to taste).
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