Bistek recipe (also known as Filipino Beef steak)
By: Patty Dons | December 8, 2023
Bistek Tagalog or simply ‘bistek’ is a beloved Filipino dish that holds a special place in my heart. I have fond memories of my uncle Noli cooking this savory masterpiece every Sunday, as we gather as a family. To me, it’s a dish that speaks of tradition, love, and the joy of coming together, this is why I’m sharing my bistek recipe with all of you.
As I’ve grown older, my love for it has never waned. I am nothing but excited to share my take on this timeless dish with friends and family. In Charlotte, North Carolina, the city I live in here in the US, there are currently no authentic Filipino restaurants, so whenever I miss the flavors of home, I have to recreate them myself.
I can proudly say that adding my personal touch to this favorite ‘ulam’ has made it extra special because now, I feel like I can call it my ‘own’, Patty’s bistek! The first time I had my husband try it, it was an absolute hit. So sorry to the diet gods, but we finished a rice cooker’s worth of freshly steamed rice in one meal. That’s how good it is!
*Ulam, a Filipino term loosely translated to viand or side dish, dish eaten with rice, such as meat, fish, vegetables, etc.
I’m really happy that my husband shares the same enthusiasm for this Filipino dish, often requesting it. And of course, I always oblige. The dish’s magic lies in the perfect balance of garlicky, tangy, savory, and salty flavors enveloping the tender beef.
If you wanna whip up this classic Filipino ulam in your kitchen, here’s my Bistek recipe.
Ingredients you will need for this bistek recipe
- 1 1/2 lbs beef sirloin, thinly sliced
- 5 tablespoons soy sauce
- 1 tablespoon calamansi or lemon
- Ground black pepper
- 5 cloves garlic, minced
- Red onion, sliced into rings
- 1/3 cup water
How to cook Bistek or Filipino Beef Steak
- Marinate the beef in a blend of soy sauce, calamansi (or lemon), minced garlic, and ground black pepper. For optimal results, allow the meat to marinate overnight. If time is a constraint, a minimum of one hour is sufficient for a tasty outcome.
- Heat cooking oil in a pan, then pan-fry half of the sliced red onions. Set them aside.
- In the same pan, pan-fry the marinated beef.
- Add the reserved marinade, sugar, and water.
- Cover and bring it to a boil.
- Add the pan-fried onion rings, cover, and simmer until the meat is tender.
- Garnish with onion rings and green onion.
- Serve with steamed white rice
To me, bistek will always be more than just a meal, it’s a journey through time and a celebration of family that transports me back to those cozy Sunday gatherings when I was a kid. As you serve this classic Filipino favorite, I hope your kitchen and dining table be filled with good food and beautiful memories that will last you a lifetime.
