Bistek or Bistek Tagalog is a Filipino version beef steak marinated in soy sauce and kalamansi juice. Try this savory and flavor-rich dish now.
When I was a kid, I thought that 'Bistek" is a Filipino way of tagalizing the English word "beefsteak". I used to think that it is of American influence. Our way of reproducing a beef steak dish they taught during their time in the Philippines.
If I haven't been into food blogging and learning some food history in the process, I would go on believing that, probably, until I die.
Then I came across 'Bistec encebollado' which is a Spanish dish that looks identical to our Bistek.
Well, with our colorful history, it is sometimes difficult to trace which one from our many colonizers ( Spanish, American or Japanese) or neighboring countries influenced a certain dish if they have been at all.
So after I learned about the other Bistec recipes that are also found in other former Spanish colonies. I guess it is safe to say that our Bistek Tagalog is actually of Spanish influence. The name, apparently, they loaned from the English "beefsteak".
What meat is used for Bistek?
Although it is made with beef originally, nowadays, other meats are also commonly used.
The words more or less now refer to any dish that is prepared and cooked in the same way.
You can use pork, chicken, and fish (Tilapia or milkfish). Even eggplants can be cooked in this way.
How to make Filipino Bistek?
Thin slices of beef are marinated in soy sauce and kalamansi (or lemon) juice. They have then pan-fried afterward.
The soy marinade is then cooked to make the sauce and added after the meat is fried. Lots of sauteed and sometimes fresh onions are added as a topping.
Others have a different way of making preparing this dish but this is how I learned it from my Mama. And she also gave me her secret in marinating the meat to make it more flavorful.
She adds chopped onions to the marinade and believe me, it makes a lot of difference.
Tender, juicier meat
If you want a tender and juicy beef, start with good quality beef. But this is sometimes tricky to know. Even when they are labeled as Sirloin, you may still end up with not so tender meat.
One way to tenderize meat is by pounding. Pounding is usually done to soften or tenderize the muscle and make it easier to cut and eat. It also gives the meat a more uniform or even thickness. This makes the meat cook more evenly, avoiding raw on one side and overcooked on the other.
If you do not have a meat mallet, you may use anything that is heavy with a flat surface such as a rolling pin, a smaller skillet or saucepan or empty glass bottle.
Another thing to note is that leaner meat usually needs to be cooked at a higher heat in a short time. Overcooking makes it tough.
Other Filipino Beef Recipes to Try
- Beef Tapa - cured meat of thin slices of tender beef usually served as breakfast with garlic rice.
- Beef Caldereta - tomato-based spicy beef stew with carrots, bell peppers, and potatoes
- Nilagang Baka - beef broth with loads of vegetables
- Braised Beef Filipino Style - with a sweet-savory soy-based sauce
Printable Recipe
Bistek Recipe
Ingredients
- 1 pound Beef Sirloin - sliced thinly and pounded
- ½ cup soy sauce
- ¼ cup kalamansi or lemon juice
- 1 small onion - chopped finely
- 2-3 tablespoon oil
- 1 big onion - cut into rings
- ½ cup water
- 2 teaspoon cornstarch
Instructions
- Place the beef slices in a bowl or container with lid. Add soy sauce, kalamansi or lemon juice, and chopped onions. Mix well with your hands. Cover and let it marinate for at least an hour or overnight for better flavor absorption.
- Squeeze the meat with your hands to remove excess marinade from the meat. Transfer meat into a plate. Set the marinade aside for later use.
- Dissolve cornstarch in half cup of water. Set aside.
- Heat oil over medium-high heat. Add the onion rings and cook according to preference. Just until slightly tender or totally caramelized. Remove from oil and set aside.
- On the same pan, add the beef and cook for 1-2 minutes on each side. Transfer cooked beef slices on a serving plate. Top with cooked onions.
- Still on the same pan over low heat, pour the soy sauce marinade. Add the cornstarch mixture and bring to a simmer while stirring constantly. Cook until sauce becomes thicker.
- Pour the sauce over the beef and onions. Serve.
Notes
- Pound your meat. A sure way to have tender meat is to pound them before marinating and cooking.
- Chopped onions. For a flavor-rich sauce, add chopped onions to the marinade.
- Do not overcook. When using sirloin or even tenderloin, cook it quickly at high temperature. Overcook it and it will become chewy.
- Fresh Onions. You may also skip cooking the onion rings and serve the dish with fresh onions instead. The crunchiness and sweetness will add more texture and flavor to the dish.
- If you need more sauce, add another ¼ cup of soy sauce and half cup water to the simmering marinade in step 6.
- Do not add the seeds from the calamansi or lemon to the marinade. They tend to give a bitter taste.
Trina Perez says
Girl I as a Mexian appreciate the research you did on the dish. But you are wrong bistec is not a Spanish or Tagalog way of saying beefsteak. Please do more research, as much as I despise our colonizers and America never colonized the phillipines so that’s another issue with your intelligence. Bistec is just Bistec from Spain. That’s it hun.
Bebs says
As a Filipino, I think I would know a bit about our country's history. Americans governed the Philippines (oh and it's spelled with single 'l', double 'p') as its colony for about 48 years (1898-1946), read about the 1898 Treaty of Paris between Spain and America. As for the word "bistec" (for Spanish-speaking countries) or "bistecca" (of the Italians), and "bistek" (in the Philippines), this is a good example of Anglicism, look it up.
Leticia says
I'll try to cook this on baby shower. Hope to get done right 👍. thanks
Bebs says
How did it go, Lecticia?
Jesse says
This is almost the same recipe as my mom’s. The only difference is my mom adds minced garlic to the marinade & she doesn’t use cornstarch in her sauce
That said, this is very tasty! Love it!
Bebs says
Hi Jesse, I am delighted to know that you love our recipe. using cornstarch is optional for those who like a thicker sauce (but I also do not add it sometimes, 😉🤫)
Nanajee Travels says
Bistek Tagalog is such a comforting and flavorful dish—it truly captures the heart of Filipino cuisine! The combination of soy sauce and kalamansi juice gives the beef that perfect balance of savory and tangy, making every bite so satisfying. This is one dish that always brings warmth and a burst of flavor to the table. Can’t wait to try it again—it’s a must-have in my recipe collection!
Bebs says
So true, this is one of our family's favorite. Hope you like it too.
Didi says
Hi,I am wondering if you use light soy sauce or dark?
Bebs says
Hi Didi, I used dark soy sauce. If you find it too salty, you can reduce it and add water. Light soy sauce is normally saltier.
Elizabeth says
My first time making this and it was delicious! Excellent recipe and technique.
Bebs says
Thank you, Elizabeth for giving this recipe 5 stars. really glad that you like it.
Dean says
Best Bistek recipe out there! Marinade with onions makes a huge difference! My family’s favorite!
Christine C. says
Go to recipe. No need to tweak as it is perfect already. Thank you!
Bebs says
Aaaawwww...I appreciate you saying this and happy that you like it.
Elaine R. says
I love it! It’s very flavorful. I did add a beef cube just to make it more savory.
Jin Belga says
Superb! 👌
Santie says
The Best Bistek Tagalog
Ana says
Very easy and delicious. Thank you,
Leilani F. says
Followed this recipe as written, but used beef tenderloin sliced extremely thin. Tasty!
Bunny says
Really good recipe. Thank you for this!
Chona says
It was delicious! I think I just overcooked the meat a little that's why some were a little chewy. But my kids loved it! Thanks for the wonderful recipe.
Bebs says
Happens to the nest of us 😉, thanks for the great review, Chona!
Nguyễn Thị Thanh Xuân says
Ngon quá bạn ơi, chúc Bạn và gia đình mọi vui vẻ.
Bebs says
Cảm ơn bạn! I hope I said it right! 😘
Theresa says
It looks so good but mine is quite salty.
Bebs says
Depends on the soy sauce you use, try a lighter one next time.
Mae says
What brand of soy sauce did you use?
Silver Swan okay to use?
Bebs says
It is ok. If it becomes too salty just add some water.
Marivic says
Love it! Came out perfect!
Beefsteak says
The food looks fascinating. And the formula is very detailed. Thank you
Jarret says
Tried this one. It tastes great!😊
Toni says
This recipe is delicious and easy to follow. Appreciate the video tutorial(s) too. They make the recipes come to life! Thank you!
Bebs says
Thanks Toni for the very nice comment!
Lai says
Just like how my loving lola cooked her bistek. So delicious!!!!
Rosemarie says
I just cooked this bistek recipe and the only I added was the pepper during the marination of the beef. It turned so delish 🙂 just like my mother used to cook when we were younger. Thanks again for sharing.
Bebs says
You are most welcome, Rosemarie!
Laio says
Just like how my loving lola cooked her bistek. So delicious!!!!