Best Filipino Bistek Or Beefsteak My Way Recipes
FILIPINO BEEF STEAK
This is a very easy recipe to make. A tender cut of beef is sliced thin and marinated with lemon juice and soya sauce for at least an hour or longer.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
- Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
- Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.
Nutrition Facts : Calories 756.4 calories, Carbohydrate 8.3 g, Cholesterol 175.4 mg, Fat 39.2 g, Fiber 1.6 g, Protein 88.5 g, SaturatedFat 11.1 g, Sodium 657.7 mg, Sugar 2.4 g
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 (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
FILIPINO BISTEK (OR BEEFSTEAK) MY WAY
I noticed a few other Filipino Bistek recipes on here and while I haven't tried any of them, they weren't very close to the way I've always prepared it. I've made it the way my own mother made it since I was little (don't we all try to?). She used flank steak, a little on the pricier end, but so much more tender and moist than an eye of round and similar cuts. While some mothers sliced their meat on the thicker side, my mom would semi-freeze the flank steak and slice the meat across the grain, into roughly 3 inch pieces. She also never used more than a tiny squeeze of the calamansi/lemon so the acidity was never apparent in the finished dish, so feel free to omit it here (I usually do). When I think about those dinners as a kid, I remember a peppery, tender and onion-rich meal. To complete the dish, serve it over a bed of hot, steamy white rice. I hope you enjoy this simple, yet yummy memory from my childhood!
Provided by mlao77
Categories One Dish Meal
Time 50m
Yield 2 lbs, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Season flank steak pieces on both sides with salt and pepper.
- 2. Heat vegetable oil in large nonstick saucepan on medium-high heat. Add crushed garlic cloves to brown lightly and flavor the oil.
- 3. Add steak pieces to hot pan, layering only when necessary.
- 4. Add soy sauce and water to pan. Bring to a low boil. Lower heat to low and cover with a tight fitting lid. Cook for 30 minutes, flipping over steak pieces halfway.
- 5. Remove lid and spread onion slices evenly over steak pieces (it will look like a lot of onions, but they will shrink and release their water into your sauce). Cover with lid for 10 minutes over medium-low heat.
- 6. Remove lid and gently toss onions and meat in sauce. Onions are done if they become tender, but not wilted. If sauce is too thin for your liking, leave the lid off for about 10 minutes while the steam evaporates and thickens the sauce. Serve steak and onions with sauce over a bed of hot, white rice and enjoy!
Nutrition Facts : Calories 424.1, Fat 24.4, SaturatedFat 7.2, Cholesterol 69.7, Sodium 968.4, Carbohydrate 12.8, Fiber 1.9, Sugar 4.8, Protein 37.4
BISTEK FILIPINO BEEF STEAK
My wife is a Filipino don't tell her but I add 2 Tablespoons of fresh graded ginger to the marinade and we magnate over night. A great chef always leave one item from the recipe that way his is better.
Provided by Dave Smith
Categories Steaks and Chops
Time 20m
Number Of Ingredients 8
Steps:
- 1. Marinade beef in soy sauce, calamansi(or use lemon/lime combination), and ground black pepper for at least 1 hour
- 2. Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Set aside
- 3. In the same pan where the onions were fried, fry the marinated beef (without the marinade) until color turns brown. Set aside
- 4. Put-in the garlic then sauté for a few minutes
- 5. Pour the marinade and bring to a boil.
- 6. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.
- 7. Add the stir-fried onions and some salt to taste.
- 8. Serve hot. Share and Enjoy!
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