Beef Sisig Recipe

Beef sisig is a twist on the renowned pork sisig, diffe­rs in its main ingredient: bee­f tenderloin instead of pig’s he­ad. The preparation closely mirrors the­ original pork version. First, the meat is frie­d, then chopped into small piece­s. Next, a sauce is prepare­d by sautéing onions, garlic, chilies, and the marinade. Afte­r simmering for a few minutes and se­asoning with salt, pepper, and bee­f broth cubes, the fried be­ef is added. Finally, mayonnaise and le­mon juice are incorporated into the­ dish.

Beef Sisig: A Delicious Twist on a Filipino Classic

I still remember the first time I tried this sisig. It wasn’t in a sizzling restaurant, nor was it at a bustling street-side eatery. It was at home, in our small but lively kitchen, where my uncle Lando, the best cook in the family, decided to give the classic pork sisig a beefy twist. He had just come back from Pampanga, the birthplace of sisig, and was brimming with excitement to experiment. “Pork is good,” he said, “but let’s see how beef holds up.”

The Secret to a Good Sisig: It’s All in the Prep

Like any good Filipino dish, it starts with a simple but essential step—marination. Uncle Lando swore by a mix of soy sauce and vinegar, letting the beef soak up the bold flavors for at least an hour. He said this not only tenderized the meat but also gave it that signature savory-tangy taste that makes sisig irresistible.

Once marinated, the beef is fried until golden brown. This step is crucial, he always reminded me, because it adds texture. The slight crispiness on the edges gives each bite a delightful contrast—tender on the inside, a little crunchy on the outside. And let’s not forget the liver! Whether you use beef or chicken liver, frying it separately and cutting it into cubes gives the dish its rich depth of flavor.

Building Layers of Flavor: The Heart of the Dish

What makes beef sisig stand out is the layering of flavors. My cousin Marites, who spent years working in a local eatery, always said the key is in the sauté. Garlic, onions, chilies, and bell peppers are tossed into the pan, filling the kitchen with an aroma that instantly makes your stomach growl.

Then comes the magic moment—pouring in some of the reserved marinade. This little trick intensifies the flavor, as the vinegar and soy sauce mixture blends beautifully with the sautéed ingredients. A sprinkle of black pepper and a crushed beef broth cube bring everything together, making sure no bite is ever bland.

The Creamy, Citrusy Finishing Touch

Now, here’s where things get interesting. Some say sisig should always be dry and crunchy, but Uncle Lando had a different take. He loved adding mayonnaise, not too much, just enough to give the dish a creamy finish. It made the sisig extra indulgent, especially when combined with a splash of fresh calamansi or lemon juice.

This final touch does more than just add flavor—it balances the dish. The richness of the mayo is cut by the citrusy zing, creating a perfect harmony of tastes. This is why, in our family, no plate of beef sisig was ever complete without that final squeeze of lemon.

A Little Sisig History: From Humble Beginnings to a Filipino Favorite

While pork sisig is the undisputed original, sisig itself has a long history. It dates back to the Spanish colonial period when locals in Pampanga found creative ways to make use of discarded pig parts. What started as a simple sour salad evolved into the sizzling, flavorful dish we love today. Over the years, variations have emerged—bangus sisig, tofu sisig, chicken sisig, and of course, beef sisig.

This beef version may not be as traditional, but it has all the essential elements that make sisig what it is—savory, slightly tangy, spicy, and rich. Plus, it’s a great alternative for those who prefer beef over pork.

Perfect Pairings: What to Eat with Beef Sisig

Like any sisig dish, this beef version is best enjoyed with a steaming cup of garlic rice. The fragrant, slightly crunchy bits of fried garlic enhance the flavors of the sisig even more. And if you’re feeling adventurous, top it with a fried egg—when that golden yolk runs into the sisig, it’s pure bliss.

For drinks? A cold bottle of beer is the classic choice. But if you want something non-alcoholic, an ice-cold calamansi juice complements the rich flavors just as well.

Why Beef Sisig Works: A Beginner-Friendly Take on a Classic

What makes beef sisig a great dish for beginners is its simplicity. There are no complicated techniques involved—just marinate, fry, sauté, and mix. The ingredients are easy to find, and the process is straightforward. The most important thing to remember is balancing flavors. The tanginess of vinegar, the saltiness of soy sauce, the heat from chilies, the creaminess of mayo, and the freshness of lemon—all these elements come together to make a truly satisfying dish.

So, if you’re looking for a delicious, crowd-pleasing dish that’s both comforting and exciting, give it a try. Who knows? It might just become a new family favorite, just like it did in ours.

Print Recipe

How to Cook Beef Sisig

Beef sisig is a flavorful and sizzling Filipino dish made with tender, crispy beef, sautéed with onions, chilies, and spices, then finished with a creamy, tangy twist.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Beef Recipe

Cuisine: Filipino

Keyword: beef sisig, sisig na baka, sizzling beef

Servings: 8 servings

Calories: 269kcal

Author: Manny

Ingredients

• 1 kilo beef tenderloin with fat
• 1/4 kilo beef liver or chicken Liver
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 5 pcs bird's eye chili or siling labuyo crushed
• 4 pc medium size white onion chop into small cubes
• 1 head garlic minced
• 1 pc green bell pepper chopped into small cubes
• 1 pc red bell pepper chopped into small cubes
• 3 pcs lemon or calamansi
• 1/2 cup mayonnaise
• 1 pc beef broth cube
• salt and pepper to taste

Instructions

How to Cook Beef Sisig:

• Slice the beef into strips about half an inch thick.
• Marinate in soy sauce and vinegar for about one hour.
• Then fry the marinated beef until golden brown and set aside.
• Boil the beef or chicken liver and fry it the same as you did in the beef strips. Set aside.
• Slice the fried livers into medium size cubes. Set aside.
• In a wok or a heavy skillet, heat about 1 tablespoon oil and saute garlic and onion, chili and bell pepper.
• Then pour about 1/2 cup of the soy sauce and vinegar mixture from the beef marinade.
• Simmer for a few minutes then add the pepper and beef broth cube.
• Add salt according to your desired taste. Then pour it on the fried beef strips and liver.
• Put the mayonnaise and some lemon juice to give a little sourness and mix until all the ingredients are well coated with mayo.
• Serve hot.

Notes

Cooking Tips:

Marinate for Maximum Flavor

Letting the beef sit in a soy sauce and vinegar marinade for at least an hour enhances its taste and helps tenderize the meat. The acidity from the vinegar breaks down tough fibers, making the beef juicier after cooking. For even better absorption, massage the marinade into the meat before refrigerating.

Achieve the Perfect Texture

Frying the beef until golden brown adds a slight crispiness that gives each bite a satisfying contrast. Avoid overcrowding the pan to ensure even browning and prevent the beef from becoming soggy. Cutting the meat into small, uniform pieces after frying helps achieve that signature sisig texture.

Balance the Flavors with the Right Finish

Adding mayonnaise creates a creamy texture, but don’t go overboard—too much can overpower the dish. A squeeze of fresh lemon or calamansi juice balances the richness, adding a bright and tangy contrast. Adjust the spice level by adding more chilies if you prefer a hotter kick to your beef sisig.