Bistek made of beef slices braised in a mixture of citrus, soy sauce, onions, and garlic. This Filipino beef steak is hearty, tasty and perfect with steamed rice.
If you noticed, I’ve been doing a lot of recipe throwbacks lately. The blog is five years old, and a lot has changed since I launched it in January 2013. I’ve learned a few things along the way, and I’d like to think I’m now more adept at taking pictures or structuring my posts.
Bringing old recipes to the front of the blog is not only a great way to reintroduce them to readers but also the perfect opportunity for me to refresh with new cooking tips and sometimes, new photos.
Today’s throwback, however, is very special to me. Bistek was the very first recipe I posted on the blog and below is the whole entirety of that post.
I took the new pictures months ago but I am a sentimental old hag, and I didn’t have the heart to change the post. There’s just something so awful and yet endearing about a very first, I couldn’t quite decide whether to keep it as is for posterity’s sake or update with additional information.
After toggling back and forth, I thought I would give this bistek recipe better justice by adding more “meat.” So, yes, new photos and cooking tips it is. But before we head further, allow me to get emotional for a quick minute.
Thank you for liking, commenting, sharing, visiting and supporting Pinoy. When I hit “publish” for the very first time, I didn’t realize how much it would change the course of my life. Being able to own my business and blog full time was all but a pipe dream then, and I can’t believe I am now living it.
I mean, seriously, FOUR email subscribers when we started, and now you’re 12,500 strong! I can’t be more grateful.
What is Bistek?
Bistek Tagalog is classic Filipino dish made of thinly sliced beef marinated and braised in a mixture of citrus juice (more commonly, the local fruit, calamansi), soy sauce, onions, garlic, and pepper. A delicious medley of salty, tangy, and savory flavors, it’s traditionally served with steamed rice.
Also known as beefsteak, it was adapted from the Spanish bistec encebollado to suit our local tastes and indigenous ingredients.
Tips on How to Make Bistek
- I usually use top round or sirloin for the cut of beef but if you prefer a bit of fat marbling, chuck roast is a good option.
- I remember our cook at home used to pound the sliced beef with a mallet to help tenderize the meat. Please don’t waste your time; there’s no need. Braising low and slow will give you a tender enough chew. Just have your butcher cut the beef across the grain so it won’t be tough and stringy.
- Do not skip pan-frying the beef as this step adds incredible flavor. Make sure to squeeze the marinade well from the meat and pat dry if necessary to ensure a good sear. Brown on high heat and don’t overcrowd the pan to ensure a nice outside crust.
- The beef will release a bit of juice when pan-fried. Add it along with the marinade during braising.
- Use the same pan to braise the dish; those browned bits in the pan mean maximum flavor!
- One question I often get for this recipe is what to with the onions and garlic in the citrus marinade. Squeeze off the marinade and use the aromatics pull the dish together. Use a fresh piece of onion as the garnish.
- I usually wait to season with salt until the sauce is reduced as the depth of flavor (saltiness etc) concentrates as the liquid evaporates.
- The recipe calls for lemon juice because I don’t always have access to calamansi. If you do, you might need to adjust amounts to as lemon has a stronger acid taste.