BISTEK RECIPE
Bistek or Bistek Tagalog is a Filipino version of beef steak marinated in soy sauce and kalamansi juice. Try this savory and flavor-rich dish now.
Provided by Bebs
Categories Main Course
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 231 kcal, Carbohydrate 5 g, Protein 27 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 62 mg, Sodium 1688 mg, Sugar 1 g, ServingSize 1 serving
FILIPINO BEEF STEAK OR BISTEK
I am posting this here so I don't lose it! This is the first time I got this right - at least the way my MIL and her family makes it. (Note the measurements are still altered by taste: too sour, more soysauce; too salty, more calamansi juice). If you don't have calamansi (a native small lemon that's sweet and sour at the same time), you can try using meyer lemons. Typically my inlaws use london broil, but you can use any cut. One of the methods used to tenderize the tough cut (yet cheap) cut of meat is to pound it. Another hint on handling the meat: Before you slice it, stick it in the freezer for 15-20 minutes so that it is easier to slice thinly.
Provided by JMigs0
Categories Steak
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 76.2, Fat 4.6, SaturatedFat 0.6, Sodium 1369.6, Carbohydrate 6.3, Fiber 1.1, Sugar 2.5, Protein 3.2
BISTEK
Bistek is steak, but one transformed by its encounter with soy sauce and citrus. My addition is browned butter, an ingredient not so common in Southeast Asian cooking. This was one of my lola's signature dishes: She'd cut the onions half-an-inch thick, sear them briefly, then add a little water to make the pan flare up, so they'd get extra crisp. She would always plate it in a casserole dish, with enough pan sauce to sop up with rice. The beef fat should coat your lips, and then the citrus cuts through it. It's worth investing in good olive oil; every ingredient matters, because there are so few, and you can taste them all.
Provided by Angela Dimayuga
Categories dinner, easy, quick, weeknight, meat, steaks and chops, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Prepare the steaks: Trim and discard any excess fat to your liking. Halve each steak horizontally into two thin steaks, then cut each into 5 or 6 pieces. You want the pieces to be nonuniform, roughly chopped rectangles and triangles. The important thing is that they're all an even thickness. Set aside.
- In a large, lidded skillet, heat 2 tablespoons olive oil over medium. Add the bay leaves, pressing to flatten, and cook until toasted at edges, turning halfway through, 30 seconds to 1 minute. Transfer bay leaves to a plate. Add the smashed garlic cloves and sear over medium-high, flipping frequently, until golden on both sides, 1 to 2 minutes. Transfer to the plate with the bay leaves.
- Add the onion rounds, keeping them intact, season with salt, and cook, undisturbed, just until the onions start just begin to lightly brown underneath, about 2 minutes. Flip rounds, add 2 tablespoons water, cover with lid and quickly steam, 2 minutes. Remove lid and cook until onions are crisp-tender and liquid is almost evaporated, about 2 minutes. Transfer onions to plate.
- Add the remaining 2 tablespoons olive oil to the skillet and heat over medium-high until ripping hot. Season beef all over with salt and pepper. Working quickly and in batches to avoid crowding, sear beef until caramelized and golden brown (like mini steaks!) but not fully cooked through, 1 to 2 minutes per side for medium or medium-rare. Transfer to a platter and repeat with remaining meat. Arrange meat in an even layer on the platter.
- Add the butter to the skillet and cook over medium-high, swirling the pan, until browned, 1 to 2 minutes. Add the lemon juice, orange juice and soy sauce and cook, stirring frequently, until glossy and slightly looser than maple syrup, 2 to 3 minutes.
- Drizzle pan sauce over steak. Top with onions and garlic and tuck bay leaves into dish. Serve immediately.
BISTEK (FILIPINO BEEF STEAK)
Filipino beef steak, or bistek, is a staple in every household in the Philippines. This must-try recipe is very delicious and simple to make. Serve with steamed white or brown rice or a salad.
Provided by Mrs. Lagdameo
Categories World Cuisine Recipes Asian Filipino
Time 1h15m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 47.5 g, Cholesterol 60.3 mg, Fat 17.4 g, Fiber 5.8 g, Protein 25.7 g, SaturatedFat 5.3 g, Sodium 1952.5 mg, Sugar 6.2 g
BEEF STEAK
I always cook this dish because it taste very good.And I make my own recipe because I love to cook. I called this recipe a filipino beef steak.
Provided by Marites ladio
Categories Lunch/Snacks
Time 57m
Yield 5-7 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the steak in lemon juice,soy sauce,garlic,ginger and pepper for 30 minutes.
- Pan fry in 2 tbsp of oil add the marinated steak cook slow until done.
- When steak are cooked remove them from the pan onto a serving dish.
- Dissolve the flour with water.
- Add the remaining oil in the same pan and pan fry the onion until tender and add the dissolve flour for 1 minute.
- Pile on the of steaks Serve hot with plain rice.
Nutrition Facts : Calories 53.4, Fat 3.7, SaturatedFat 0.5, Sodium 604.2, Carbohydrate 4.2, Fiber 0.5, Sugar 0.9, Protein 1.5
More about "bistek food"
BISTEK - BEEF STEAK FILIPINO RECIPE | AMIABLE FOODS
From amiablefoods.com
5/5 (1)Category Main CourseCuisine FilipinoTotal Time 1 hr 55 mins
- Prepare the beef sirloin by cutting into thin slices then pounding with kitchen hammer to tenderize. Set aside.
- Mix soy sauce, lemon/calamansi, salt and pepper in a bowl. Marinate the beef in the mixture for at least an hour or overnight for best results.
- In the same pan. saute garlic until golden. Add the beef without the marinate sauce and sear both sides of the beef slices.
PORK BISTEK | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
BEEF STEAK (BISTEK TAGALOG) - FILIPINO CHOW'S PHILIPPINE ...
From filipinochow.com
PORK BISTEK (FILIPINO-STYLE PORK STEAK) - KAWALING PINOY
From kawalingpinoy.com
HOW TO MAKE BISTEK TAGALOG (FILIPINO BEEFSTEAK) - DELISHABLY
From delishably.com
BISTEK - WIKIPEDIA
From en.wikipedia.org
BISTEK (PANLASANG PINOY) – FOOD FOR FREE
From food4freecom.wordpress.com
BISTEK, FILIPINO BEEF STEAK - CASA VENERACION
From casaveneracion.com
BISTEK TAGALOG | TRADITIONAL BEEF DISH FROM CENTRAL LUZON ...
From tasteatlas.com
555 FRIED SARDINES - BISTEK 5.5OZ - JUST ASIAN FOOD
From justasianfood.com
BEEF BISTEK | BUY BEEF BISTEK ONLINE - RARE FOOD SHOP
From rarefoodshop.com
BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS ...
From delishdlites.com
CLASSIC BISTEK RECIPE
From yummy.ph
COOK THIS: BISTEK — SEARED RIB EYE WITH LEMON AND ONIONS ...
From ottawacitizen.com
CHAMORRO BISTEK | FOOD.COM | RECIPE | BISTEK RECIPE ...
From pinterest.ca
BISTEC A LA MEXICANA – MEXICAN STYLE BEEF
From mexicanfoodjournal.com
BISTEK TAGALOG | BEEFSTEAK | FILIPINO BEEF STEAK RECIPE ...
From youtube.com
BISTEK | VEGAN FILIPINO FOOD
From veganfilipinofood.com
BISTEK TAGALOG RECIPE | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
BISTEK ON FOOD
From trello.com
ABOUT BISTEK | IFOOD.TV
From ifood.tv
BISTEK | FOOD, FILIPINO RECIPES, FILIPINO DISHES
From pinterest.ca
STEAK RECIPES | ALLRECIPES
From allrecipes.com
BISTEK TAGALOG RECIPE - PINOY RECIPE AT IBA PA
From pinoyrecipe.net
WWW.PANLASANGPINOY.COM
BISTEK TAGALOG RECIPE (BEEFSTEAK) - FOOD NEWS
From foodnewsnews.com
BISTEK NA BANGUS - FILIPINO-FOOD-RECIPES.COM
From filipino-food-recipes.com
BISTEK TAGALOG RECIPE - EATINGWELL
From eatingwell.com
PANLASANG PINOY - YOUR TOP SOURCE OF FILIPINO RECIPES
GARLICKY FILIPINO BISTEK (BISTEK TAGALOG) RECIPE
From thespruceeats.com
BEST BISTEK RECIPE: THE SAUCY, TENDER FILIPINO BEEFSTEAK
From pepper.ph
BISTEK BULALO AND OTHER FILIPINO FOOD WITH A TWIST AT ...
From gmanetwork.com
BISTEK - KAWALING PINOY
From kawalingpinoy.com
BISTEK TAGALOG - MANILA, THE PHILIPPINES - LOCAL FOOD GUIDE
From eatyourworld.com
WARRENTON, VA – MENU – EL AGAVE
From elagavemexrestaurant.com
BISTEK TAGALOG - LOLA KUSINERA
From lolakusinera.com
THE FOOD OF THE PHILIPPINES: BEAUTIFUL BISTEK TAGALOG ...
From philippineslifestyle.com
BISTEK - COOKING YOUTUBE CHANNEL
From cookingutube.com
BISTEK - HOME | FACEBOOK
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love