Name: Bistek is a Flavorful Filipino Classic That’s Easy to Make
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1 1/2 pounds beef sirloin or skirt steak -; 1 1/2 teaspoons baking soda -; 1/2 cup calamansi juice, fresh or frozen concentrate (or lemon juice) -; 1/4 cup soy sauce (like Silver Swan brand) -; 1/2 teaspoon freshly ground black pepper -; 2 tablespoons vegetable oil -; 1 medium (6 to 10-ounce) white or yellow onion, sliced in rings -; 2 cloves garlic, minced -; 1/4 cup beef broth or water -; Kosher salt, as needed -; 4 cups steamed rice , for serving -

Bistek is a Flavorful Filipino Classic That’s Easy to Make

Recipe information

Cooking:

5 min.

Servings per container:

Source:

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Ingredients for - Bistek is a Flavorful Filipino Classic That’s Easy to Make

1. 1 1/2 pounds beef sirloin or skirt steak -

2. 1 1/2 teaspoons baking soda -

3. 1/2 cup calamansi juice, fresh or frozen concentrate (or lemon juice) -

4. 1/4 cup soy sauce (like Silver Swan brand) -

5. 1/2 teaspoon freshly ground black pepper -

6. 2 tablespoons vegetable oil -

7. 1 medium (6 to 10-ounce) white or yellow onion, sliced in rings -

8. 2 cloves garlic, minced -

9. 1/4 cup beef broth or water -

10. Kosher salt, as needed -

11. 4 cups steamed rice , for serving -

How to cook deliciously - Bistek is a Flavorful Filipino Classic That’s Easy to Make

1. Stage

Prepare the beef: If your beef is thicker than roughly 1/2 inch, slice it lengthwise into thin filets. Cut the beef crosswise into pieces that are 4 inches long. Using a meat mallet, pound the beef on both sides for a few seconds to make it even thinner. Transfer the beef to a large bowl and sprinkle the baking soda all over. Rub the baking soda into all sides of the meat. Let sit for 15 minutes. Rinse the baking soda off of the beef. Set aside in a mixing bowl.

2. Stage

Marinate the beef: Add the calamansi juice (or lemon), soy sauce, and black pepper to the beef. Incorporate the ingredients well. Marinate the beef for 30 minutes. If your kitchen is warm, transfer the bowl to the fridge.

3. Stage

Pan-fry the onions: Heat a large skillet over medium-high heat and add the oil. When the oil is hot enough, add the sliced onions to the skillet. Cook the onions until they become translucent, 2 to 3 minutes—just enough so that slices release their sweetness but still maintain some crunch. Using a slotted spoon, remove most of the cooked onions and set aside for the garnish later. Leave about 1/4 of the onions in the skillet to cook with the beef.

4. Stage

Cook the bistek: In the same skillet using the same oil over medium heat, add the garlic and sauté for 1 minute. Remove the beef from the marinade in the bowl and set aside the liquids. Add the pieces of beef to the skillet. Do not overlap so that the beef cooks evenly. Cook the beef, flipping halfway, until it is well done, about 10 minutes. Pour the marinade over the beef. Add the beef broth or water. Continue cooking until the liquid boils for 2 minutes to meld the flavors. Taste, adding salt only if needed.

5. Stage

Serve: Arrange the beef on a large, rimmed serving platter. Pour the sauce over the beef. Garnish the top of the meat with the reserved onions. Serve warm with steamed rice. Keep leftover bistek refrigerated in non-reactive food containers for up to 1 week. You can also freeze for up to 1 month. Love the recipe? Leave us stars and a comment below!