How to Cook Bistek Recipe (Filipino Beef Steak)
Learn how to make the perfect Bistek Tagalog, a Filipino beef steak delicacy. Master the marinade, sautéed onions, and cooking techniques for a flavorful dish.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Beef Recipe
Cuisine: Filipino
Keyword: bistek recipe, bistek tagalog, filipino beef steak
Servings: 2 servings
Calories: 468kcal
Author: Manny
- 500 grams beef sliced thinly
- 4 Tbsp. soy sauce
- 8 pieces calamansi (extract juice)
- 2 Tbsp. Knorr liquid seasoning
- 1 cup soup stock (or beef cube + 1 cup water)
- 4 Tbsp. cooking oil
- 2 pcs big onion sliced into rings
- ground pepper
- MSG to taste optional
How to cook bistek:
Marinate beef in calamansi juice, soy sauce, Knorr liquid seasoning, pepper, and MSG for at least an hour.
To make soup stock, boil beef or pork bones and add onion and garlic. Simmer for 2 to 3 hours then use the broth as soup stock.
You can also use beef cube + 1 cup hot water to dissolve the beef cube instead of making the soup stock.
In a pan, heat some oil and stir fry onions until half cooked. Set aside.
Fry beef in oil until brown. Add soup stock and marinade then boil until meat becomes tender.
Add more water if necessary until the beef is tender and there is some liquid left.
Season to taste. Garnish with onion rings. Serve hot.
Cooking Tips for Perfect Bistek
Marinate the Beef for Maximum Flavor
Marinating the beef is essential to achieve the rich, tangy taste that makes bistek unique. Let the beef soak in the marinade for at least an hour, or even overnight, to allow the soy sauce and calamansi to penetrate deeply into the meat. This step not only enhances the flavor but also helps tenderize the beef, making each bite more enjoyable.
Use Fresh Calamansi for Authentic Taste
Fresh calamansi juice gives bistek its signature bright and tangy flavor. While lemons or limes can work in a pinch, they lack the distinct citrusy aroma that calamansi provides. If you can’t find fresh calamansi, bottled calamansi juice is a good alternative, but always opt for fresh when possible for the best results.
Simmer Low and Slow for Tender Beef
Cooking the beef gently over low heat ensures that it becomes melt-in-your-mouth tender. Rushing this process or using high heat can make the meat tough and chewy, so patience is key. Allow the marinade and soup stock to reduce gradually, creating a luscious sauce that clings perfectly to the beef.
Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.
Nutrition Information:
Amount per Serving:468g, Calories:1161kcal, From fat:908, Total fat:101.4g, Saturated Fat:34.4g, Trans Fat:0.2g, Cholesterol: 178mg, Sodium: 1148g, Total Carbohydrate: 16g, Dietary Fiber: 2g, Sugars: 8g, Protein: 47g, Vitamin C: 16%, Vitamin A: 7%, Calcium: 5%, Iron: 32% 