Best 3 Filipino Beef Steak Bistek Tagalog Recipes
**Beef Steak Tagalog: A Filipino Classic Dish**
Beef Steak Tagalog, also known as Bistek Tagalog, is a beloved Filipino dish that showcases the country's rich culinary heritage. This savory dish features tender beef strips marinated in a flavorful mixture of soy sauce, citrus juices, garlic, and onions, then pan-fried to perfection. Served with a tangy and aromatic sauce made from the marinade, Beef Steak Tagalog is a delightful combination of sweet, sour, and savory flavors.
This versatile dish can be prepared using various cooking methods, each resulting in a unique taste and texture. The classic Beef Steak Tagalog is pan-fried, creating a crispy exterior and a juicy, tender interior. Other variations include grilling or baking the beef, each method imparting its own distinct flavor profile.
The beauty of Beef Steak Tagalog lies in its versatility as a main course. It pairs well with a variety of side dishes, from simple steamed rice to hearty fried rice and flavorful vegetable stir-fries. The tangy sauce can also be used as a marinade for other meats, such as chicken or pork, making it a versatile ingredient in any kitchen.
Whether you're a seasoned home cook or a beginner looking to explore Filipino cuisine, Beef Steak Tagalog is a must-try dish that is sure to impress. With its delectable flavors and ease of preparation, it's no wonder that Beef Steak Tagalog has become a staple in Filipino households and restaurants worldwide.
**Recipe Variations:**
1. **Beef Steak Tagalog with Tomatoes:** This variation adds diced tomatoes to the marinade, resulting in a rich and flavorful sauce with a vibrant red hue.
2. **Beef Steak Tagalog with Bell Peppers:** Colorful bell peppers are incorporated into this version, adding a delightful crunch and a pop of sweetness to the dish.
3. **Beef Steak Tagalog with Mushrooms:** Sliced mushrooms are sautéed and added to the sauce, creating a savory and umami-rich Beef Steak Tagalog.
4. **Beef Steak Tagalog with Pineapple:** Pineapple chunks are introduced to the marinade, giving the dish a sweet and tangy twist.
5. **Beef Steak Tagalog with Egg:** Beaten eggs are poured over the pan-fried beef, resulting in a tender and fluffy egg topping.
FILIPINO BEEF STEAK OR BISTEK
I am posting this here so I don't lose it! This is the first time I got this right - at least the way my MIL and her family makes it. (Note the measurements are still altered by taste: too sour, more soysauce; too salty, more calamansi juice). If you don't have calamansi (a native small lemon that's sweet and sour at the same time), you can try using meyer lemons. Typically my inlaws use london broil, but you can use any cut. One of the methods used to tenderize the tough cut (yet cheap) cut of meat is to pound it. Another hint on handling the meat: Before you slice it, stick it in the freezer for 15-20 minutes so that it is easier to slice thinly.
Provided by JMigs0
Categories Steak
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a nonreactive bowl (non-metal), mix kalamansi juice, soy sauce, and garlic. Taste it, if it's too sour, add soy sauce; if it's too salty, add more juice. Balance out the flavors. Remember you can also adjust near the end of cooking the beef.
- Cut up the beef into about 1/4" strips. Pound it with a meat tenderizer (optional).
- Season the meat with gound pepper. Add meat to soy sauce mixture and stir to let it soak up the marinade evenly. Let sit in the marinade for at least 30 minutes.
- Heat a (non-reactive) skillet. Add one tablespoon of oil. Stir fry the onion rings until translucent and a tiny bit brown on the edges but still with a bit of a crunch. Remove from skillet and set aside.
- In the same pan, heat one tablespoon of oil. Pan-fry the beef working in batches, remove after browning on both sides. When all the beef has been browned, pour the marinade into the skillet and bring to a slow boil and simmer for a few minutes or until cooked through. Adjust the sauce with more soy sauce or juice, or some water, to suit your taste. After adding soy sauce always let it cook a little.
- Slide the beef slices onto a serving plate, arrange the onion rings on top. Make sure to pour all the rest of the cooking liquid on top (this is great on rice).
- The leftovers freeze well.
Nutrition Facts : Calories 76.2, Fat 4.6, SaturatedFat 0.6, Sodium 1369.6, Carbohydrate 6.3, Fiber 1.1, Sugar 2.5, Protein 3.2
BISTEK (FILIPINO BEEF STEAK)
Filipino beef steak, or bistek, is a staple in every household in the Philippines. This must-try recipe is very delicious and simple to make. Serve with steamed white or brown rice or a salad.
Provided by Mrs. Lagdameo
Categories World Cuisine Recipes Asian Filipino
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
- Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
- Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
- Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
- Pour the reserved marinade into the pan with water to deglaze, scraping up the browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
- Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 47.5 g, Cholesterol 60.3 mg, Fat 17.4 g, Fiber 5.8 g, Protein 25.7 g, SaturatedFat 5.3 g, Sodium 1952.5 mg, Sugar 6.2 g
FILIPINO CUBE STEAK (BISTEK TAGALOG)
Bistek Tagalog is the Filipino version of the Beefsteak. It is comprised of thinly sliced beef cooked in soy sauce and lemon juice and garnished with onions. Other versions add carrots and fresh green beans. It calls for cube steak. Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer.
Provided by Mebriella
Categories Filipino
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, add water, steak, garlic, lemon juice, soy sauce, pepper, and MSG.
- Bring to a boil and mix well.
- Reduce heat and simmer for about 30 - 45 minutes until the liquid reduces my half.
- Add the vegetables if using and cook until tender.
- Add the cornstarch and water mixture and cook until the liquid thickens to the consistency of a thin gravy.
- Serve with fresh jasmine rice.
Nutrition Facts : Calories 434.2, Fat 13.3, SaturatedFat 5, Cholesterol 179.2, Sodium 1033.3, Carbohydrate 5.9, Fiber 0.2, Sugar 0.4, Protein 68.6
Tips:
- To tenderize the beef, use a meat mallet or the back of a heavy knife to pound it until it is about 1/4-inch thick.
- If you don't have soy sauce, you can substitute 1/4 cup of Worcestershire sauce.
- To make the marinade more flavorful, add 1 tablespoon of minced garlic and 1 tablespoon of grated ginger.
- If you don't have lemon juice, you can substitute 1/4 cup of white vinegar.
- To make the beef steak more tender, cook it over low heat for a longer period of time.
- To prevent the beef steak from drying out, don't overcook it.
- Serve the beef steak with steamed rice, mashed potatoes, or your favorite side dish.
Conclusion:
Filipino Beef Steak, or Bistek Tagalog, is a classic Filipino dish that is easy to make and packed with flavor. The beef is marinated in a flavorful mixture of soy sauce, lemon juice, and garlic, then quickly cooked in a hot pan. The result is a tender, juicy steak that is perfect for a weeknight meal. Serve it with steamed rice, mashed potatoes, or your favorite side dish for a complete and satisfying meal.
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