Bistek Tagalog is a Pinoy classic beef dish that remain popular to this day. It is made up of slices beef marinated with soy sauce, kalamansi juice some crushed garlic and peppercorns. The marinated sliced beef are then crisp fried the braised with the marinade and topped with sliced onion rings. It is tangy salty and delicious. Of course similar to adobo it is eaten with a lot of rice.
There are countless version of the Bistek Tagalog out there. Versions are not limited to beef, there are versions that uses all kinds of meat, fish, seafood and vegetables. I fact we at OPC have posted a lot of bistek recipes that uses almost any ingredients. Check out the link list below to check them out.
Fried Snapper Pinoy Bistek Style
Eggplant Pinoy Bistek Style
Pork Chop Steak, Bistek Style
Fried Salmon Pinoy Bistek Style
Chicken Liver, Bistek Style
Beef Sirloin Steak, Bistek Style
Pork Loin Steak, Bistek Style
Bistek Bulalo with Pineapple
Bangus Bistek Tagalog
Mushroom and Tofu, Pinoy Bistek Style
Pork BistekTanguige Bistek Tagalog
Bangus Belly Bistek Tagalog
Bistek Stir Fry
Here is the recipe of my version of Bistek Tagalog.
1/2 kilo beef sirloin, fats on, sliced
1/3 cup soy sauce
juice from 6 kalamansi or 1 lemon
1/2 head garlic, peeled, crushed chopped
1/2 tsp crushed peppercorns
2 medium sized onions, peeled, sliced into rings
Place the beef slices in a plastic container with lid. Add in the soy sauce, kalamansi juice, garlic and peppercorns. Mix and replace the lid. Place in the refrigerator and let marinate for at least 2 hours or overnight in the refrigerator. Separate the beef slices from the marinade reserving the marinade on a separate bowl and set aside. In a wok or frying pan heat generous amount of cooking oil. Stir fry the onions until it start to wilt, remove from wok and set aside. In same wok heat more oil and fry the beef slices for 1 to 2 minutes each side at low to medium heat until crisp in batches. Now return the fried beef slices in the wok, then pour in the remaining marinade and about 1/2 cup of water bring to a boil. Simmer for 3 to 5 minutes or until sauce is reduced to half. Add in onions and stir cook for a minute. Serve hot with a lot of rice.