Tuesday, August 27, 2013

Bistek Tagalog (Pan-Fried Steak)

Bistek Tagalog is a Philippine version of the western beef steak. The dish is made of pan-fried  marinated thinly-cut steak which is simmered afterwards in the soy-calamansi marinade.  The word bistek is a Tagalog slang for beef steak.  Bistek itself is a method of cooking. The meat used is not only limited to beef.  Pork is also used as well as bangus or milkfish.

I remember having bistek for lunch at school. My mom would marinate the beef or milkfish overnight. I remember getting up in the morning smelling the simmering bistek in the house. Bistek tagalog makes a good lunch at school. You can enjoy it for breakfast, lunch or dinner either hot or at room temperature. So here's my mom's Bistek Tagalog recipe:


  • 1 lb. beef sirloin, thinly sliced
  • 1/4 cup soy sauce
  • 4 pcs. calamansi, squeezed (can be substituted with lemon or lime)
  • 1/2 tsp. freshly ground black pepper
  • 2 tbsp. vegetable oil
  • 1 large onion sliced into rings
  • 1 large potato, thinly sliced and fried for garnishing (optional)
  1. Marinate the beef in the soy sauce, calamansi and black pepper overnight. *
  2. Heat oil in a pan over medium high heat. Stir fry the onion rings. Set aside.
  3. Pan-fry the meat until brown in the same oil setting aside the marinade. Remove the meat from the pan.
  4. Pour in the marinade and bring to a boil. Lower heat and simmer until the sauce thickens to the desired consistency. 
  5. Return the meat to the pan and simmer for 10-15 minutes. 
  6. Add the onions.
  1. Aside from beef, pork and milkfish can be used.
  2. The marinade* can also include the onion rings, but most people don't like the strong smell of raw onion.

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