Bistek Tagalog

Name: Bistek Tagalog
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 500g beef sirloin, sliced thinly against the grain; 4 tbsp soy sauce; 4 tbsp calamansi juice; 3 large onions, sliced into rings; 4 cloves garlic, minced; 2 tbsp cooking oil; 1 tbsp brown sugar; Salt and pepper; Steamed rice for serving

Bistek Tagalog (bis-TEK tah-GAH-log)

Filipino Beef Steak

⏱ Prep Time 40 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 416 kcal

Tender slices of beef sirloin braised in a tangy soy-calamansi sauce and topped with caramelized onion rings — a beloved Filipino comfort dish that balances salty, sour, and sweet.

Nutrition & Info

Protein 35.0g

Carbs 15.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ soy

Equipment Needed

skillet tongs

Presentation Guide

Vessel: oval serving plate

Garnishes: caramelized onion rings, calamansi halves

Accompaniments: steamed rice, atchara (pickled papaya)

Ingredients

500g beef sirloin, sliced thinly against the grain
4 tbsp soy sauce
4 tbsp calamansi juice
3 large onions, sliced into rings
4 cloves garlic, minced
2 tbsp cooking oil
1 tbsp brown sugar
Salt and pepper
Steamed rice for serving

Instructions

1
Marinate beef slices in soy sauce and calamansi juice for at least 30 minutes.
2
Heat oil in a skillet over high heat. Sear beef slices in batches for 1 minute per side. Set aside.
3
In the same pan, caramelize onion rings until golden and slightly softened, about 5 minutes.
4
Remove onions, pour marinade into the pan, add sugar, and bring to a simmer.
5
Return beef to the sauce, cook 2-3 minutes until sauce thickens slightly.
6
Top with caramelized onions and serve immediately over steamed rice.

💡

Did You Know?

Bistek Tagalog is the Filipino adaptation of the Spanish "bistec," transformed with local calamansi citrus instead of lemon and soy sauce instead of wine.

Chef's Notes

Equipment Tips

skillet
tongs

Garnishing

caramelized onion rings, calamansi halves

Accompaniments

steamed rice, atchara (pickled papaya)

The Story Behind Bistek Tagalog

Bistek Tagalog exemplifies how Filipino cuisine absorbed Spanish colonial influence and reimagined it with local ingredients. The Spanish bistec became a completely different dish when Filipino cooks substituted calamansi for European citrus and soy sauce for wine-based sauces. The generous pile of caramelized onions is a distinctly Filipino touch, adding sweetness that balances the sour-salty braising liquid.

🕐 Traditionally enjoyed lunch or dinner with steamed rice 📜 Origins: Spanish colonial era adaptation, 19th century

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