Filipino Bistek
Filipino Bistek
Ingredients
For the Bistek
- 1 1/2 pounds beef sirloin, thinly sliced against the grain
- 1/2 cup soy sauce
- 1/4 cup calamansi juice, or lime/lemon juice
- 4 garlic, cloves, smashed and peeled
- 2 yellow onions, large, sliced into rings
- 2 tablespoons vegetable oil
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 4 cups cooked rice, hot
Instructions
- 1
In a medium bowl, combine the thinly sliced beef, soy sauce, and calamansi juice. Mix well to ensure all the beef is coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 2
While the beef is marinating, prepare the onions by slicing them into rings. Set aside.
⏱️ 5 min
- 3
Heat the vegetable oil in a large skillet or frying pan over high heat until shimmering.
⏱️ 2 min
- 4
Remove the beef from the marinade, reserving the marinade. Sear the beef in batches if necessary to avoid overcrowding the pan, cooking for 1-2 minutes per side until browned. Do not cook through completely. Remove the seared beef from the pan and set aside.
⏱️ 8 min
- 5
In the same pan, add the smashed garlic cloves and sauté for 30 seconds until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 6
Return the seared beef to the pan. Pour in the reserved marinade and bring to a simmer. Add the freshly ground black pepper.
⏱️ 3 min
- 7
Arrange the sliced onion rings on top of the beef. Do not stir. Cover the pan with a lid and reduce the heat to medium-low. Let it simmer for 5-7 minutes, or until the onions are softened and translucent.
⏱️ 7 min
- 8
Uncover the pan and gently stir to combine the beef and onions. Cook for another 2-3 minutes, allowing the sauce to slightly reduce. Taste and adjust seasoning if needed (add a pinch of sugar if the calamansi is too tart, or a splash more soy sauce if not salty enough).
⏱️ 3 min
- 9
Serve the Filipino Bistek hot over a bed of steamed white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Filipino Bistek
For the Bistek
- 1 1/2 pounds beef sirloin, thinly sliced against the grain
- 1/2 cup soy sauce
- 1/4 cup calamansi juice, or lime/lemon juice
- 4 garlic, cloves, smashed and peeled
- 2 yellow onions, large, sliced into rings
- 2 tablespoons vegetable oil
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 4 cups cooked rice, hot
Instructions
- 1
In a medium bowl, combine the thinly sliced beef, soy sauce, and calamansi juice. Mix well to ensure all the beef is coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 2
While the beef is marinating, prepare the onions by slicing them into rings. Set aside.
⏱️ 5 min - 3
Heat the vegetable oil in a large skillet or frying pan over high heat until shimmering.
⏱️ 2 min - 4
Remove the beef from the marinade, reserving the marinade. Sear the beef in batches if necessary to avoid overcrowding the pan, cooking for 1-2 minutes per side until browned. Do not cook through completely. Remove the seared beef from the pan and set aside.
⏱️ 8 min - 5
In the same pan, add the smashed garlic cloves and sauté for 30 seconds until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 6
Return the seared beef to the pan. Pour in the reserved marinade and bring to a simmer. Add the freshly ground black pepper.
⏱️ 3 min - 7
Arrange the sliced onion rings on top of the beef. Do not stir. Cover the pan with a lid and reduce the heat to medium-low. Let it simmer for 5-7 minutes, or until the onions are softened and translucent.
⏱️ 7 min - 8
Uncover the pan and gently stir to combine the beef and onions. Cook for another 2-3 minutes, allowing the sauce to slightly reduce. Taste and adjust seasoning if needed (add a pinch of sugar if the calamansi is too tart, or a splash more soy sauce if not salty enough).
⏱️ 3 min - 9
Serve the Filipino Bistek hot over a bed of steamed white rice.
⏱️ 1 min