|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 3g|
|Vitamin C 8mg||38%|
|*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 Philippines in 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 dish similar to bistek, it makes for a great argument that Spain brought the recipe to these newly conquered territories and each region created their own take.
Although garlic is not a traditional ingredient of bistek, it adds depth of flavor and tempting aroma.
The amount of citrus juice in the ingredient list is approximate because calamondins (oranges of the Philippines), limes, and lemons have varying degrees of acidity.
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"Bistek is a tangy, sour beef, and delicious on rice. Preparation was fast and easy—my sirloin was cooked to perfection within 12 minutes. Calamondin juice is available online. I made one batch with calamondin and one with a combination of 2 tablespoons of lemon juice and 2 tablespoons of lime juice—both were tasty." —Diana Rattray
1 pound beef sirloin
1/4 cup calamondin juice, or lime juice, or lemon juice
4 tablespoons soy sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon minced garlic
4 tablespoons vegetable oil
1 cup thinly sliced onion
2 tablespoons sliced scallions, for optional 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 scallions over the cooked bistek before serving, if desired.
- You can substitute beef sirloin with beef top round, bottom round, or rib-eye.
- To balance the sour flavor with a touch of sweetness, add about 1/2 teaspoon of granulated sugar or brown sugar.
What is Calamondin Juice?
Calamondin juice comes from the calamansi tree or shrub, a plant native to the Philippines and other East Asian and Southeast Asian countries. The tart, golden orange-colored juice is typically used as a condiment, a beverage, and an ingredient in marinades. Key lime juice, lime juice, and lemon juice may be substituted.
What Do You Serve With Bistek Tagalog?
Serve bistek Tagalog with hot steamed rice and cooked greens, carrots, or a side salad.
What Does Bistek Tagalog Mean?
Bistek is a Spanish word that means "beefsteak." Tagalog refers to a region of the Philippines, and it is the national language of the Philippines.