A classic Filipino dish made with marinated beef simmered in a savory soy-calamansi sauce, topped with soft onion rings and aromatic garlic—perfect with hot rice.
Ingredients Tips:
• Calamansi gives authentic tang—substitute with lemon if unavailable
• Red chilies add a nice spicy contrast—optional but recommended for kick
• Make extra sauce—bistek is best with plenty of savory-sour sauce over rice
Cooking Tips:
• Use thinly sliced sirloin or round steak for faster cooking and better tenderness
• If using tougher cuts, extend boiling time or use a pressure cooker
• Don’t overcook the onions—they should stay soft and sweet, not mushy
Bistek Tagalog
A classic Filipino dish made with marinated beef simmered in a savory soy-calamansi sauce, topped with soft onion rings and aromatic garlic—perfect with hot rice.
Ingredients
- 2 kg thinly sliced beef sirloin or sukiyaki cut
- 1 tsp ground black pepper
- 1 tsp salt
- ½ cup soy sauce
- 20 pcs calamansi juiced
- 1 tsp garlic powder
- 6 cups water
- 2 tbsp cooking oil
- 3 heads garlic minced
- 5 pcs medium onions sliced into rings
- Red chilies optional
- Chopped green onions for garnish
- Fried garlic for garnish
Instructions
- In a bowl, marinate beef with soy sauce, calamansi juice, garlic powder, salt, and pepper for at least 1 hour
- Transfer the marinated beef and its liquid to a pot, add 6 cups water, and boil until meat is tender (about 35–45 minutes)
- In a separate pan, heat cooking oil, sauté garlic until golden
- Add the boiled beef into the pan, cook for a few minutes until it absorbs the garlic flavor
- Add onion rings and toss gently just until softened
- Add red chilies if you want some heat
- Simmer a few more minutes to let the sauce reduce slightly
- Garnish with chopped green onions and fried garlic, then serve hot with rice
