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 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
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!
FILIPINO-STYLE BEEF STEAK WITH ONION AND BAY LEAVES (BISTEK)
If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.
Provided by Angela Dimayuga
Categories Bon Appétit Dinner Christmas Eve Steak Beef Rib Beef Onion Soy Sauce Philippines Quick & Easy Christmas
Yield 8 servings
Number Of Ingredients 7
Steps:
- Slice steaks in half lengthwise. Following natural seams in meat, cut each half into 2-3 pieces and set aside.
- Heat 1 Tbsp. oil in a large skillet over medium. Add bay leaves; cook until beginning to brown around the edges, about 1 minute. Add onion and 1/2 cup water. Cover skillet (use a baking sheet if you don't have a lid) and cook until onion is partly tender; it should have lost its raw bite but still have some crunch, about 5 minutes. Transfer onion and bay leaves to a plate with a slotted spatula or tongs.
- Increase heat to medium-high and bring remaining liquid in skillet to a boil. Cook until only 2 Tbsp. remains. Scrape into a small bowl and stir in lemon juice and soy sauce. Set sauce aside.
- Wipe out skillet and heat remaining 1 Tbsp. oil in skillet over medium-high. Season reserved meat with salt. Working in batches, cook meat undisturbed until dark brown, about 2 minutes. Turn and cook until second side is lightly browned, about 45 seconds. Transfer to a platter.
- Reduce heat to medium (let skillet cool a little if it is very hot) and cook reserved sauce in skillet just to let flavors meld, about 1 minute. Add 1-2 Tbsp. water if sauce is too concentrated. Pour over meat and top with onion and bay leaves.
FILIPINO BISTEK (PORK TENDERLOIN)
Pork must be sliced VERY thinly. Make sure you have a sharp knife!
Provided by Mikekey *
Categories Pork
Time 30m
Number Of Ingredients 7
Steps:
- 1. Slice pork tenderloin very thinly.
- 2. Heat oil in a large skillet over medium-low heat and cook garlic until lightly browned. Add onion and just starting to brown.
- 3. Add sliced pork and stir to separate slices. When meat starts to brown, add soy sauce. Continue to stir about 2 minutes. Add sugar if using (adds a nice sweetness to dish).
- 4. When meat is cooked add lemon juice.
- 5. Serve over steamed white rice.
SIRLOIN STEAK FILIPINO-STYLE (BISTEK TAGALOG)
Make and share this Sirloin Steak Filipino-Style (Bistek Tagalog) recipe from Food.com.
Provided by PinayChef
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Marinate the beef in half of the lime juice for 30 minutes.
- Heat the oil in a frying pan and saute the onion until lightly browned. Set aside.
- Drain the marinated beef slices and reserved the lime juice. Saute the beef in the same frying pan for 1-2 minutes on each side. Combine the remaining lime juice, soy sauce and water. Pour into the frying pan with the reserved lime juice.
- Return the reserved onion rings to the pan and simmer for 1-2 minutes. Serve hot with rice.
FILIPINO CUBE STEAK (BISTEK TAGALOG)
Bistek Tagalog is the Filipino version of the Beefsteak. It is comprised of thinly sliced beef cooked in soy sauce and lemon juice and garnished with onions. Other versions add carrots and fresh green beans. It calls for cube steak. Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer.
Provided by Mebriella
Categories Filipino
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, add water, steak, garlic, lemon juice, soy sauce, pepper, and MSG.
- Bring to a boil and mix well.
- Reduce heat and simmer for about 30 - 45 minutes until the liquid reduces my half.
- Add the vegetables if using and cook until tender.
- Add the cornstarch and water mixture and cook until the liquid thickens to the consistency of a thin gravy.
- Serve with fresh jasmine rice.
Nutrition Facts : Calories 434.2, Fat 13.3, SaturatedFat 5, Cholesterol 179.2, Sodium 1033.3, Carbohydrate 5.9, Fiber 0.2, Sugar 0.4, Protein 68.6
FILIPINO POORMAN'S STEAK (BISTEK A LA POBRE)
This is a variation of a popular Filipino dish called Bistek a la pobre. This is a mainstay in my family's weekly diner menu back home. The beauty of this recipe is that it is very flexible and you can make it any way you want it. My mom would sometimes make this with finely chopped carrots. I prefer adding chopped spring onions to the stir fried onion rings for garnish. Serve it with steamed rice.
Provided by Pinaygourmet 345142
Categories Steak
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Pat the beef dry.
- Marinate beef in soy sauce,1 teaspoon of sugar, lemon juice, fish sauce,garlic, pepper and oil (to lock the moisture in meat) for 30 minutes to an hour.
- Put the pan in high heat, heat oil till smoking hot and stir-fry beef along with the marinade until cooked and tender. This takes about 5 minutes.
- Add the remaining 1 teaspoon of sugar and onion rings, sautee until translucent and slightly caramelized. Serve immediately.
Nutrition Facts : Calories 779.5, Fat 54.7, SaturatedFat 15.8, Cholesterol 187.5, Sodium 1375.4, Carbohydrate 17.1, Fiber 2.4, Sugar 8.2, Protein 54.3
BISTEK (FILIPINO BEEF STEAK) RECIPE - (4.3/5)
Provided by á-25087
Number Of Ingredients 6
Steps:
- Marinate beef in lemon juice and soy sauce for 30 minutes. Drain and reserve marinade. Pan fry the meat in hot oil until brown. Transfer to a plate. In the remaining oil, add onions and reserved marinade. Add more water and soy sauce if desired. Let it boil for a minute. Add sliced tomatoes, cook for another minute. Pour over the beef and serve.
FILIPINO BEEF STEAK (BISTEK TAGALOG)
This is a classic recipe in the Philippines where it's called Bistek Tagalog. It's quite delicious and easy to prepare. Topping each serving with sautéed onion rings is the classic Filipino touch to this dish. Each portion is usually served on a bed of steamed white rice, to make a well-rounded meal.
Provided by Vickie Parks @Northwestgal
Categories Beef
Number Of Ingredients 9
Steps:
- In a bowl, combine beef, onions, garlic, pepper, lemon juice and soy sauce. Massage marinade into meat and marinate for about 30 minutes. Remove meat, onions and garlic from marinade, squeezing and reserving excess liquid.
- In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per side or until lightly browned. Spoon out and reserve released juices during frying. Remove beef.
- Add onions and garlic to the pan and cook, stirring regularly, until soft and aromatic. Return beef to pan.
- Add reserved marinade and juices. Add water and bring to a boil. Cover, lower heat and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced. Season with salt to taste. Turn off heat and add the remaining onion rings. Cover and allow onion slices to cook slightly in the steam.
- Serve hot over steamed rice.
FILIPINO BISTEK
Make and share this Filipino Bistek recipe from Food.com.
Provided by Vicki in CT
Categories Steak
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine lemon juice, soy sauce, salt and sugar. Pour mixture over beef and marinate for 30 minutes.
- Saute onions in oil until transparent. Transfer to platter.
- Drain beef. Fry in same skillet used to cook onions.
- Pour off excess oil, add marinade and 1/2 cup water. Simmer for 3-4 minutes, scraping off browned bits in skillet. Pour this over meat and onions. Serve with rice.
Nutrition Facts : Calories 264.5, Fat 18.9, SaturatedFat 6.2, Cholesterol 57, Sodium 496.2, Carbohydrate 5.9, Fiber 0.6, Sugar 3.3, Protein 17.2
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
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