Bistek Tagalog (Filipino Beefsteak)

I love all types of Filipino ulam - meats or vegetable dishes paired with steamy white rice. Bistek Tagalog or Filipino beefsteak is a marinated beef ulam that will make you feel like you are wrapped in a big, warm hug. Best of all, you don't need a lot of ingredients!

Update Disclosure: This post has been updated for one or more of the following reasons: easier reading, updated photos, clearer instructions, and just plain ol' improvements to the recipe (as noted).

Jump to:

• Why the Name Bistek?
• Ingredients for Bistek
• Substitutes
• Tips for This Recipe
• How to Make Bistek
• How to Serve
• Bistek (Filipino Beefsteak) Recipe
• Have You Tried This Recipe?

Why the Name Bistek?

Bistek is a made-up Filipino word that came from an English word "beefsteak". Filipinos tend to make their own renditions of English words that become a part of the national language, Tagalog. It sounds roughly the same but spelled differently. But you get the point!

Ingredients for Bistek

Here is the short ingredient list:

• Sirloin Beef
• Onions
• Soy Sauce
• Calamansi (or Lemon) Juice
• Pepper
• Cornstarch
• Optional: Sugar and Garlic

I chose not to include salt in this dish because soy sauce is salty enough. But I like adding a lot of minced garlic. Sugar is optional; you can add it if the sauce flavor is too strong.

I know that you don't have to eat white rice with bistek. But I strongly suggest you cook rice before making this dish. It completes it.

Substitutes

• Calamansi: You can use lemons instead of calamansi for this recipe. Another alternative are limes.

• Onions: I've seen bistek made with red, yellow, and white onions. Use whatever you have available in your kitchen! Make it a few times to decide what you like to use.

Tips for This Recipe

• Watch the Salt: I chose not to include salt in this dish because soy sauce is salty enough. Check the salt levels of your soy sauce to make sure it's the taste you like.

• Marinade Overnight: You probably already know this, but marinating the meat overnight will create a deeper flavor for this dish.

• Sirloin Slicing: If you are unable to get pre-sliced sirloin steak at the store, you can cut them at home with a simple hack. Semi-freeze the beef by placing it in the freezer for no longer than twenty minutes. Make thin slices by stroking a sharpened knife along the partially frozen steak in one direction. Make slices across the grain, so you wind up with shorter pieces of meat. 

• Making and Using Slurry: You will add cornstarch slurry along with the reserve marinade to the pan after you cook and remove the beef. Once it thickens, you have two options:
  1. Add the beef pieces and onions back into the saucepan and mix everything together before putting the finished product on a plate.
  2. Cook the sauce to your liking and then pour it onto the beef on the plate, and finally top with onions. 

• Make it Your Own: The beautiful thing about Filipino food is that every dish is different! Experiment with additional ingredients to make this *your* dish. Here are some suggestions:
  • Add some minced garlic or chopped herbs
  • Add different seasonings such as sugar and fish sauce

How to Make Bistek

Here is the preview to the recipe steps:

1. Marinate sliced beef with soy sauce, lemon juice, and black pepper.
2. Slice onions and mince garlic (if using garlic).
3. Heat some oil in a pan.
4. Toss in onion rings and cook until soft and translucent.
5. Fry the beef pieces separately from the onions.
6. Cook the garlic and make the gravy sauce with reserve marinade.

How to Serve

This dish should be served immediately on a bed of hot white rice. I like placing the rice in the middle of my plate. Then I spoon the bistek Tagalog and its sauce alllll over the top of the rice. The rice tastes so good when it soaks up the gravy!