|Nutritional Guidelines (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||44%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
While bistek is thought to have originated in the Phillipines by the Tagalog regions, there are other widely held opinions that suggest it is more Spanish by influence. With a majority, if not all, of the other countries that Spain colonized having a similar dish to bistek, it makes for a great argument that Spain brought the recipe to it's newly conquered territories and each region created their own take.
Although garlic is not a traditional ingredient of bistek, the spice adds depth of flavor and tempting aroma.
The amount of citrus juice in the ingredients list is approximate because calamondins (spicy oranges of the Philippines), limes, and lemons have varying degrees of acidity.
- 1 pound beef sirloin (top round, bottom round or rib-eye)
- 1/4 cup calamondin juice (or lime or lemon juice; more or less in amount)
- 4 tablespoons soy sauce (or more as needed)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic (minced)
- 4 tablespoons vegetable oil
- 1 cup onion (thinly sliced)
- Optional: 2 tablespoons scallions (snipped, to garnish)
Gather the ingredients.
Slice the beef thinly; about 1/8-inch thick or less is ideal.
Place the beef in a shallow bowl. Pour in the calamondin, lime or lemon juice, and soy sauce. Add the black pepper and minced garlic.
Mix thoroughly but gently so you do not tear the meat. Cover the bowl and place in the refrigerator for at least an hour.
Drain the beef and reserve the marinade.
Heat the cooking oil in a frying pan over medium-high heat.
Fry the onion slices just until softened, remove from the pan, and set aside.
Add the drained beef when the oil reaches its smoking point, spreading the slices to cover the bottom of the pan. Cook just until the underside changes color and then flip the meat over.
Add the reserved marinade to the pan. The water that the meat will expel during cooking and the marinade will form the sauce for the dish.
Cook the meat in the marinade, and when it is no longer pink, scatter the sliced onions on top. Cover the pan and let it cook for about 5 minutes more or until cooked to the desired doneness.
Sprinkle snipped scallions over the cooked bistek before serving, if desired.