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Bistek Tagalog
Bistek Tagalog, also known as Filipino beef steak, is a classic dish featuring thinly sliced beef marinated in a tangy and savory blend of citrus and soy sauce, then pan-fried and served with caramelized onions. It's a quick and flavorful weeknight meal.
๐ง ์ฌ๋ฃ
- 500 g Beef sirloin or flank steak(Thinly sliced against the grain for tenderness.)
- 80 ml Calamansi juice(Freshly squeezed is best. If unavailable, use a mix of lime and lemon juice (about 2/3 lime, 1/3 lemon).)
- 80 ml Soy sauce(Use a good quality Filipino or regular soy sauce.)
- 3 medium Yellow onions(Thinly sliced into rings.)
- 1 tsp Black pepper(Freshly ground is preferred for best flavor.)
- 2 tbsp Vegetable oil(For frying.)
- 50 ml Water(Optional, to deglaze and create more sauce.)
- 3 cloves Garlic(Minced (optional, for added flavor).)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the marinade: In a bowl, whisk together the calamansi juice, soy sauce, and freshly ground black pepper. Add the minced garlic if using.
โฑ๏ธ 2 minutes - 2
Marinate the beef: Add the thinly sliced beef to the marinade. Ensure all pieces are coated. Cover the bowl and let it marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 2 hours. Do not marinate for too long as the citrus can start to 'cook' the beef.
โฑ๏ธ 30 minutes - 3
Sear the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Working in batches to avoid overcrowding the pan, sear the marinated beef slices for about 1-2 minutes per side until nicely browned. The beef should be cooked to your desired doneness (medium-rare to medium is recommended). Remove the seared beef from the skillet and set aside on a plate.
โฑ๏ธ 5-7 minutes - 4
Caramelize the onions: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Reduce the heat to medium. Add the thinly sliced onion rings and cook, stirring occasionally, until they soften, turn translucent, and start to caramelize, about 5-8 minutes. You want them sweet and slightly browned.
โฑ๏ธ 5-8 minutes - 5
Deglaze and combine: Pour the reserved marinade from the beef into the skillet with the onions. If desired, add 50ml of water to help deglaze the pan and create a bit more sauce. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it bubble for about 1 minute.
โฑ๏ธ 2 minutes - 6
Finish the dish: Return the seared beef to the skillet with the onions and sauce. Toss gently to coat the beef. Let it simmer for just 1-2 minutes more, allowing the flavors to meld and the beef to heat through. Be careful not to overcook the beef at this stage.
โฑ๏ธ 1-2 minutes - 7
Serve: Transfer the Bistek Tagalog to a serving platter. It is traditionally served hot with steamed white rice, which is perfect for soaking up the delicious sauce.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the most tender beef, slice it thinly against the grain. Partially freezing the beef for about 30 minutes before slicing can make this easier.
- โDon't overcrowd the pan when searing the beef. Cook in batches to ensure a good sear rather than steaming the meat.
- โThe sweetness of caramelized onions is key to balancing the tangy marinade. Cook them until they are soft and golden brown.
- โCalamansi provides a unique citrusy tang. If you can't find it, a combination of lime and lemon juice can be used as a substitute, but the flavor will be slightly different.
- โAdjust the soy sauce and calamansi juice ratio to your preference for saltiness and tanginess.
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- Add sliced mushrooms (like shiitake or button mushrooms) along with the onions.
- Include thinly sliced bell peppers (any color) during the last few minutes of cooking the onions.
- For a richer sauce, a tablespoon of butter can be added at the end.