Bistek Tagalog
Bistek Tagalog (Filipino Beef Steak)
Tender Beef Slices in Citrus Soy Sauce with Caramelized Onions
About Bistek Tagalog
Bistek Tagalog, also known as Filipino Beef Steak, is one of the most popular home-cooked ulam dishes in the Philippines. Unlike Western-style steak, bistek features thin slices of beef marinated in a tangy blend of soy sauce and calamansi (Philippine lime), then pan-fried and topped with sweet caramelized onion rings.
The dish gets its name from the Spanish "bistec" (beefsteak), adapted over centuries into a distinctly Filipino preparation. The balance of salty soy sauce, sour citrus, and sweet onions creates a flavor profile that pairs perfectly with steamed white rice. Many Filipino families have their own secret variations — some add a splash of Sprite for sweetness, others use oyster sauce for depth.
Ingredients
- 1 lb beef sirloin, thinly sliced against the grain
- 3 large onions, sliced into thick rings
- 1/3 cup soy sauce
- 3-4 calamansi juice (or 2 tbsp lemon juice)
- 4 cloves garlic, minced
- 1/2 tsp freshly ground black pepper
- 3 tbsp cooking oil
- 1 tbsp butter
- 1/2 cup water or beef broth
- Salt to taste
Instructions
- 1
Marinate the Beef
Combine beef slices with soy sauce, calamansi juice, garlic, and black pepper in a bowl. Mix well, cover, and refrigerate for at least 1 hour (overnight for best results). The acid from calamansi tenderizes the meat.
- 2
Sear the Beef
Remove beef from marinade (reserve the liquid). Heat 2 tablespoons oil in a large skillet over high heat. Sear beef in batches for 1-2 minutes per side until browned. Do not overcrowd the pan. Set aside.
- 3
Caramelize the Onions
In the same pan, add remaining oil and butter. Cook onion rings over medium heat for 8-10 minutes, stirring occasionally, until golden and caramelized. Remove half the onions for topping.
- 4
Build the Sauce
Pour the reserved marinade and water into the pan with the remaining onions. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.
- 5
Combine and Serve
Return the seared beef to the pan. Toss gently in the sauce for 2-3 minutes. Transfer to a serving plate and top with the reserved caramelized onions. Serve immediately with steamed white rice.
Tips & Variations
Slice Against the Grain
Cutting beef against the grain shortens the muscle fibers, making each slice more tender. Partially freeze the beef for 30 minutes for easier slicing.
Pork Bistek
Substitute pork loin chops for beef to make Bistek na Baboy — equally delicious and more budget-friendly.
Extra Tender Meat
For extra tender beef, add 1 tablespoon of cornstarch to the marinade. This creates a velvety coating when seared.