Bistek Tagalog is made from thinly sliced sirloin braised in a combination of citrus, soy sauce, onions, and garlic. This Filipino beef steak is hearty, tasty, and excellent with steamed rice.
If in case you have seen, I have been doing lots of recipe throwbacks recently. The weblog is 5 years outdated, and quite a bit has modified since I launched it in January 2013. I’ve discovered a couple of issues alongside the best way, and I might wish to suppose I’ve improved at taking footage or structuring my posts.
Bringing outdated recipes to the entrance of the weblog is a good way to reintroduce them to readers and the proper alternative for me to refresh them with new cooking suggestions and, generally, new photographs. Right now’s throwback could be very particular to me. Bistek was the primary recipe I posted on the weblog, and the whole lot of that submit is beneath.
I checked my Feedburner account right this moment, and as I’ve but to submit a recipe right here, I used to be pleasantly stunned to search out I have already got 4 subscribers. Wow, thanks. In case your anticipation for the deliciousness that is certain to come back does not encourage me to get cooking, I do not know what else would. Whoever you’re, I apologize for the delay. I have been busy getting my different cooking weblog, Onion Rings and Issues, on monitor, I type of sidelined Kawaling Pinoy. However right here it’s! Our first recipe, Bistek!
I’m a sentimental outdated hag and have been laying aside altering this submit for months now. There’s simply one thing so terrible and but endearing a few very first that I could not fairly determine whether or not to maintain it as is for posterity’s sake or replace it with further data. After toggling forwards and backwards, I spotted I might give this bistek recipe higher justice by including extra “meat.” So, sure, new photographs and cooking suggestions it’s 🙂
However earlier than we head additional, permit me to get emotional for a fast minute. Thanks for liking, commenting, sharing, visiting, and supporting Kawaling Pinoy. After I hit “publish” for the primary time, I did not notice how a lot it might change my life. Having the ability to personal my enterprise and weblog full-time was all however a pipe dream then, and I can not consider I’m now dwelling it.
I imply, critically, we began with 4 e-mail subscribers and at the moment are 4 million robust on our e-newsletter and social media channels. I’m honored and humbled, and I could not be extra grateful.
What’s Bistek
Bistek Tagalog is a basic Filipino dish made from thinly sliced beef braised in a combination of citrus juice (extra generally, the native fruit, calamansi), soy sauce, onions, garlic, and pepper. A scrumptious medley of salty, tangy, and savory flavors, it is historically served with steamed rice.
Often known as beefsteak, it was tailored from the Spanish bistec encebollado to swimsuit our native tastes and Indigenous components. Different inexpensive proteins, comparable to pork steak, rooster bistek, and crispy rooster liver a la bistek, at the moment are used on this cooking mode.
Ingredient notes
- Beef– sirloin, prime spherical, and chuck roast are a number of the cuts you should use.
- Garlic and Onions– these aromatics are the flavour base of the dish
- Lemons– calamansi is historically used, however lemons are extra accessible for me right here within the U.S.
- Soy sauce– for a lift of umami taste.
- Salt and pepper– enhances the general style and provides zing
- Oil– for searing the meat and sauteing the onions and garlic. Use oil with a excessive smoke level, comparable to avocado or canola oil, for greatest outcomes.
- Water– add kind of as wanted
Cooking course of
- Mix beef, lemon juice, soy sauce, sliced onions, garlic, and pepper in a big bowl and marinate for about half-hour. Don’t marinate for too lengthy, because the acids within the marinade may break down the protein fibers and make the meat mushy.
- Take away the meat, onions, and garlic from the marinade, squeezing and reserving the surplus liquid. Warmth oil in a pan over excessive warmth and add the meat in a single layer, ensuring to not overcrowd the pan. Cook dinner till evenly browned. Take away from pan and preserve heat. Spoon out and reserve the launched meat juices throughout frying.
- Add onions and garlic to the pan and prepare dinner till softened. Return browned beef to pan. Add reserved marinade, meat juices, and water, and convey to a boil.
- Cowl, decrease the warmth, and simmer till the meat is fork-tender and the liquid is lowered. Season with salt and pepper as wanted. Flip off the warmth. Garnish with onion rings, and canopy to permit the onions to prepare dinner barely within the steam.
Cooking suggestions
- Don’t skip pan-frying the meat, as this step provides unimaginable taste. Ensure that to squeeze the marinade effectively from the meat and pat dry if mandatory to make sure a great sear. Brown on excessive warmth, and do not overcrowd the pan to make sure a pleasant exterior crust.
- Squeeze the onions and garlic of the marinade and use to braise the meat. Use a recent piece of onion because the garnish.
- The meat will launch a little bit of juice when pan-fried. Spoon it from the pan and add it again together with the marinade throughout braising.
- Season the sauce with salt when already lowered because the depth of taste (saltiness and so forth.) concentrates because the liquid evaporates.
The key to tender beef
One widespread observe is to pound the sliced beef with a mallet to assist tenderize it. Please do not waste your time; there is not any want. Braising low and gradual will provide you with a young sufficient chew. Simply have your butcher lower the meat throughout the grain so it will not be powerful and stringy.
The way to serve and retailer
- Bistek Tagalog is historically served as a major dish for lunch or dinner and is greatest loved with piping-hot steamed rice. High the dish with recent onions earlier than serving as a garnish.
- Switch leftovers to a container with a tight-fitting lid and retailer within the fridge for as much as 3 days or within the freezer for as much as 2 months.
- Reheat in a pan over medium warmth or within the microwave at 2 to 3-minute intervals till fully warmed by means of.
Filipino-style beef steak is hearty, tasty, and excellent with steamed rice. Braised in citrus, soy sauce, onions, and garlic, this Bistek Tagalog is a assured household favourite!
Course: Essential Entree
Servings
Substances
- 2 kilos prime spherical or sirloin, sliced thinly
- 2 lemons, juiced (about ¼ cup juice)
- ¼ cup soy sauce
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- ¼ teaspoon pepper
- 3 tablespoons canola oil
- 1 cup water
- salt to style
- 1 onion, peeled and sliced into rings
Directions
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In a bowl, mix beef, lemon juice, soy sauce, sliced onions, garlic, and pepper. Therapeutic massage marinade into the meat and marinate for about half-hour.
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Take away meat, onions, and garlic from marinade, squeezing and reserving extra liquid.
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In a pan over excessive warmth, warmth oil. Add beef and prepare dinner for about 3 to five minutes per aspect or till evenly browned. Spoon out and reserve launched meat juices throughout frying. Take away meat.
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Within the pan, add onions and garlic, and prepare dinner, stirring repeatedly, till softened. Return browned beef to pan.
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Add reserved marinade and meat juices. Add water and convey to a boil.
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Cowl, decrease warmth, and simmer for about 40 to 50 minutes or till meat is fork-tender and liquid is lowered. Season with salt to style.
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Flip off warmth. Garnish with onion rings, if desired, and canopy to permit onions to prepare dinner barely within the steam. Serve scorching.
Notes
- Substitute calamansi for lemon, if obtainable.
- Don’t skip pan-frying the meat, as this step provides unimaginable taste. Ensure that to squeeze the marinade effectively from the meat and pat dry if mandatory to make sure a great sear. Brown on excessive warmth, and do not overcrowd the pan to make sure a pleasant exterior crust.
- The meat will launch a little bit of juice when pan-fried. Spoon it from the pan and add it again together with the marinade throughout braising.
- Squeeze the onions and garlic of the marinade and use to braise the meat. Use a recent piece of onion because the garnish.
- Season the sauce with salt when already lowered because the depth of taste (saltiness and so forth.) concentrates because the liquid evaporates.
- Use the identical pan to complete the dish; these browned bits within the pan from searing the meat means most taste!
Video
Vitamin Info
Energy: 430kcal, Carbohydrates: 9g, Protein: 55g, Fats: 18g, Saturated Fats: 3g, Ldl cholesterol: 138mg, Sodium: 961mg, Potassium: 1000mg, Fiber: 1g, Sugar: 3g, Vitamin C: 12mg, Calcium: 78mg, Iron: 5mg
“This web site supplies approximate vitamin data for comfort and as a courtesy solely. Vitamin knowledge is gathered primarily from the USDA Meals Composition Database, every time obtainable, or in any other case different on-line calculators.”
