Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Bistek Tagalog
Beef sliced thin, marinated in soy and calamansi, seared hard and then braised soft under a heap of onion rings — the Filipino answer to steak, where the onions matter as much as the meat.
Pinagmulan
Recipe ni Filipino home kitchens · 🏺 Traditional · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.
Philippines · soy and citrus braised beef — An ownerless traditional dish, so no cook is credited. The cited article confirms bistek, also called bistek Tagalog or karne frita, as a Filipino dish of thinly sliced beefsteak braised in soy sauce, calamansi juice and garlic. The 30-minute marinade limit, the twice-cooked onions and the batch-searing rule are this book's own.
Karagdagang impormasyon sa Wikipedia ↗
Panoorin habang niluluto · 3 na video
⏱ 60 min🍽 4 na serving🔥 420 kcal🇵🇭 Philippines
Walang gatas
Mga hakbang
Marinate the beef in the soy, calamansi, garlic and pepper for 30 minutes at room temperature.
💡 Thirty minutes, not overnight. Calamansi is acidic enough to start curing thin beef, and cured beef turns chalky in the pan.
Fry the onion rings in 2 tbsp oil over high heat for 2 minutes — softened at the edges, still with bite. Lift them out.
Drain the beef, keeping the marinade. Sear it in the remaining oil in batches, 1 minute a side, until browned.
💡 In batches. Crowd the pan and the beef steams grey in its own juice instead of browning, and browning is where the flavour is.
Return all the beef, pour in the marinade, the water and the sugar. Simmer, covered, 25 minutes until tender.
Uncover and reduce until the sauce is glossy and just coats the meat.
Return half the onions to warm through, pile the rest raw-ish on top, and serve with rice.
💡 Mga tip
- The onions are cooked twice on purpose — soft ones in the sauce for sweetness, sharper ones on top for bite. Cooking them all at once loses half the dish.
- Calamansi is smaller and more floral than either lemon or lime. Half and half is the closest ordinary kitchens get, and it is close enough.
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