Bistek Tagalog Filipino Beef Steak Food

BISTEK TAGALOG (FILIPINO BEEF STEAK)

Steps:

• In a bowl, combine beef, lemon juice, soy sauce, sliced onions, garlic, and pepper. Massage marinade into the meat and marinate for about 30 minutes.
• Remove meat, onions, and garlic from marinade, squeezing and reserving excess liquid.
• In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat.
• In the pan, add onions and garlic, and cook, stirring regularly, until softened. Return browned beef to pan.
• Add reserved marinade and meat juices. Add water and bring to a boil.
• Cover, lower heat, and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced. Season with salt to taste.
• Turn off heat. Garnish with onion rings, if desired, and cover to allow onions to cook slightly in the steam. Serve hot.

FILIPINO BEEF STEAK OR BISTEK

Steps:

• In a nonreactive bowl (non-metal), mix kalamansi juice, soy sauce, and garlic. Taste it, if it's too sour, add soy sauce; if it's too salty, add more juice. Balance out the flavors. Remember you can also adjust near the end of cooking the beef.
• Cut up the beef into about 1/4" strips. Pound it with a meat tenderizer (optional).
• Season the meat with gound pepper. Add meat to soy sauce mixture and stir to let it soak up the marinade evenly. Let sit in the marinade for at least 30 minutes.
• Heat a (non-reactive) skillet. Add one tablespoon of oil. Stir fry the onion rings until translucent and a tiny bit brown on the edges but still with a bit of a crunch. Remove from skillet and set aside.
• In the same pan, heat one tablespoon of oil. Pan-fry the beef working in batches, remove after browning on both sides. When all the beef has been browned, pour the marinade into the skillet and bring to a slow boil and simmer for a few minutes or until cooked through. Adjust the sauce with more soy sauce or juice, or some water, to suit your taste. After adding soy sauce always let it cook a little.
• Slide the beef slices onto a serving plate, arrange the onion rings on top. Make sure to pour all the rest of the cooking liquid on top (this is great on rice).
• The leftovers freeze well.

FILIPINO BEEF STEAK

Steps:

• Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
• Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
• Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.

BISTEK TAGALOG (BEEFSTEAK) RECIPE

Steps:

• Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result
• Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside
• Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside
• Add more oil if needed. Saute garlic and remaining raw onions until onion softens.
• Pour the remaining marinade and water. Bring to a boil.
• Add beef. Cover the pan and simmer until meat is tender. Note: Add water as needed.
• Season with ground black pepper and salt as needed. Top with pan-fried onions.
• Transfer to a serving plate. Serve hot. Share and Enjoy!

BISTEK RECIPE

Steps:

• Place the beef slices in a bowl or container with lid. Add soy sauce, kalamansi or lemon juice, and chopped onions. Mix well with your hands. Cover and let it marinate for at least an hour or overnight for better flavor absorption.
• Squeeze the meat with your hands to remove excess marinade from the meat. Transfer meat into a plate. Set the marinade aside for later use.
• Dissolve cornstarch in half cup of water. Set aside.
• Heat oil over medium-high heat. Add the onion rings and cook according to preference. Just until slightly tender or totally caramelized. Remove from oil and set aside.
• On the same pan, add the beef and cook for 1-2 minutes on each side. Transfer cooked beef slices on a serving plate. Top with cooked onions.
• Still on the same pan over low heat, pour the soy sauce marinade. Add the cornstarch mixture and bring to a simmer while stirring constantly. Cook until sauce becomes thicker.
• Pour the sauce over the beef and onions. Serve.

BISTEK TAGALOG

Steps:

• In a wide bowl, combine lemon juice, soy sauce, brown sugar, pepper and garlic. Whisk to combine and to dissolve the sugar. Add beef to the marinade and mix or toss to coat every piece of the beef. Let it marinate for at least 30 minutes. (overnight if you are not in a hurry) Drain the beef and set aside remaining marinade for later use.
• Heat a wide pan over medium-high heat and add cooking oil. Add onion rings and cook for about 30 seconds or cook according to preference. Remove onions from oil and set aside.
• Using the same pan with oil, fry beef by batches for about 3-5 minutes total. Cook until lightly browned then transfer beef in a plate and set aside.
• Pour-in remaining marinade to the same pan. Simmer over low heat for about 3 minutes stirring once. Return fried beef to the pan and gently stir to combine. Let it simmer for about 5 minutes or until sauce thickens.
• Top with fried onions and cook for another minute. Transfer Bistek Tagalog in a serving dish and serve warm with steamed rice. Enjoy!

BISTEK TAGALOG

Steps:

• Combine soy sauce, calamansi juice (or lemon and orange juices) and garlic in a medium bowl. Add beef and toss to coat. Cover and refrigerate for at least 1½ hours and up to 4 hours.
• Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until soft and lightly browned, about 5 minutes. Using a slotted spoon, transfer the onion to a bowl.
• Remove the beef from the marinade (reserve the marinade) and add to the skillet. Cook, stirring, until no longer red, about 2 minutes. Add the reserved marinade and water. Bring to a boil, then reduce heat to medium-low, cover and simmer for 30 minutes. Remove the lid and continue cooking until the liquid has reduced by half, about 20 minutes more. Stir in the cooked onion and season with pepper to taste. Serve hot, over rice if desired.

SIRLOIN STEAK FILIPINO-STYLE (BISTEK TAGALOG)

Steps:

• Marinate the beef in half of the lime juice for 30 minutes.
• Heat the oil in a frying pan and saute the onion until lightly browned. Set aside.
• Drain the marinated beef slices and reserved the lime juice. Saute the beef in the same frying pan for 1-2 minutes on each side. Combine the remaining lime juice, soy sauce and water. Pour into the frying pan with the reserved lime juice.
• Return the reserved onion rings to the pan and simmer for 1-2 minutes. Serve hot with rice.

PORK BISTEK

Steps:

• In a bowl, combine pork, calamansi or lemon juice, soy sauce, onions, garlic, and pepper. Massage the marinade into the meat and marinate for about 30 minutes.
• Drain meat, onions, and garlic from marinade, squeezing and reserving excess liquid. Set aside.
• In a pan over medium-high heat, heat 2 tablespoons of the oil. Add pork chops and cook for about 2 to 4 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat from pan and keep warm.
• In the pan, add the remaining 1 tablespoon oil. Add the reserved onions and garlic, and cook, stirring regularly, until softened.
• Return meat to pan.
• Add reserved marinade and meat juices.
• Add water and bring to a boil, skimming scum that floats on top. Cover, lower heat and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced.
• Season with salt to taste.
• Add the onion rings. Turn off heat, cover and allow onion slices to cook slightly in the steam. Serve hot.

BISTEK (FILIPINO BEEF STEAK)

Steps:

• Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
• Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
• Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
• Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
• Pour the reserved marinade into the pan with water to deglaze, scraping up the browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
• Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.