Every household here in the Philippines has their own version of Bistek Tagalog. This dish is simple, quick, and easy to make. Some tips that you can do for a savory bistek is to use thinly sliced beef. Marinade your beef for 2-4 hours or the best is to keep it inside your refrigerator overnight so the beef will absorb all the flavor. Try cooking this at home and pair it with hot rice.
- 1 kilo beef tenderloin/breakfast steak, thinly sliced
- ½ cup calamansi juice
- 1 cup soy sauce
- 1 tbsp black pepper, ground
- 3 pieces white onion, sliced into rings
- Salt and pepper to taste
- As needed cooking oil
- In a large mixing bowl, combine the calamansi juice, soy sauce, and black pepper to make the marinade. Add in the beef slices, stir until they are well-coated in the mixture. Let it sit for at least 30 minutes to an hour – or overnight in the fridge for better flavor.
- In a large, shallow frypan, heat up some cooking oil until it reaches smoke point.
- Using tongs take the beef slices from the marinade and place in the hot frypan. Do not discard the marinade.
- Sear the beef on high heat for about two minutes either side.
- Add the onions and cook for a 2-3 minutes until translucent.
- In the same frypan, pour in the marinade. Let it simmer for 10 minutes to ensure the beef is tender, and the marinade has reduced. Adjust the seasoning with salt and pepper to taste. Serve with steaming white rice.
Watch my Bistek Tagalog recipe video here:
This recipe is also included in my upcoming cookbook that is to be released next year! Keep in touch and send us a message if you’re interested to get a copy.
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Get the recipe – http://maputingcooking.com/recipe/okoy/
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