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Bistek Tagalog

Name: Bistek Tagalog
Total time: 1 h
Yield: 4
Cuisine: Filipino
Ingredients: 600 g Beef sirloin or flank, sliced 5 mm thin across the grain; 80 ml Soy sauce; 60 ml Calamansi juice, or half lemon half lime; 6 Garlic cloves, crushed; 1 tsp Black pepper, coarsely ground; 3 Large onions, cut into 1 cm rings; 3 tbsp Oil; 200 ml Water; 1 tsp Sugar; 600 g Steamed rice

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.

Nguồn

Công thức của Filipino home kitchens · 🏺 Truyền thống · 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.

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Các bước

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.

💡 Mẹo

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.