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Beef Sisig
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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
Cook Time30 minutes
Total Time40 minutes
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.