Bistek Tagalog Recipe – Easy Filipino Beef Steak

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What is Bistek Tagalog?

Bistek Tagalog is a classic Filipino beef dish made with thinly sliced beef sirloin simmered in a savory soy sauce and calamansi mixture, then finished with plenty of onions. Known for its bold yet comforting flavor, Bistek Tagalog is a staple in many Filipino households, especially when a simple pero masarap na ulam is needed for the family table.

Why Masarap?

What makes this Bistek Tagalog irresistible is its balance of flavors. The salty depth of soy sauce pairs beautifully with the tangy freshness of calamansi, while onions add natural sweetness and aroma. As the beef cooks, it becomes tender and absorbs the sauce, creating a rich and satisfying bite that feels both homey and indulgent. It’s the kind of dish that instantly calls for extra rice.

Best Enjoyed For

This Bistek Tagalog dish is best enjoyed for lunch or dinner, especially when served hot and freshly cooked. It’s filling, comforting, and perfect for everyday meals or weekend family lunches.

Ingredients

1 1/2 lbs beef sirloin, thinly sliced
5 tablespoons soy sauce
4 pieces calamansi (or 1 lemon)
1/2 teaspoon ground black pepper
3 cloves garlic, minced
3 pieces onion, sliced into rings
4 tablespoons cooking oil
1 cup water
1 pinch salt

How to Cook Bistek Tagalog

Combine the beef, soy sauce, calamansi juice, and ground black pepper in a bowl. Mix well so every slice is coated. Let it marinate for at least 1 hour; overnight marinating brings out deeper flavor.
Heat oil in a wide pan over medium heat. Add half of the onion rings and cook until soft and lightly browned. Remove and set aside.
Drain the beef and reserve the marinade. Using the same pan, quickly pan-fry the beef slices for about 1 minute per side. Remove and set aside.
Add more oil if needed, then sauté the garlic and remaining onions until fragrant and softened.
Pour in the reserved marinade and water. Bring to a gentle boil.
Return the beef to the pan, cover, and simmer until the meat becomes tender. Add water if the sauce reduces too quickly.
Adjust seasoning with salt and additional black pepper if needed, then top with the cooked onions before serving.

Serving Suggestions

Bistek is best served with steamed white rice, allowing the savory-citrusy sauce to soak into every bite. For a fuller meal, it pairs well with crispy sides like Lumpiang Shanghai, which adds texture and contrast to the saucy beef.
If a heartier ulam spread is planned, serving it alongside rich beef dishes like Beef Caldereta makes it perfect for family gatherings.

Storage Tips

Let the dish cool completely before storing.
Keep in an airtight container and refrigerate.
Best consumed within 2–3 days; reheat gently with a little water to loosen the sauce.

Frequently Asked Questions

Can a different cut of beef be used?

Yes. Cuts like chuck or flank steak may be used, but they may require a longer simmering time to achieve tenderness.

Can this be made ahead of time?

Yes. The flavor often improves after resting overnight, making it a good make-ahead ulam for busy weekdays.

What if calamansi is not available?

Lemon works as a substitute, though calamansi provides a more traditional Filipino flavor profile.

What other classic Filipino dishes pair well with this?

Bistek pairs nicely with comforting soups like Sinigang na Beef for a balanced meal that includes both rich and sour flavors.

Final Notes

Simple, flavorful, and deeply familiar, Bistek Tagalog remains a timeless Filipino favorite. With everyday ingredients and straightforward steps, it delivers comfort and satisfaction—making it a reliable choice for lunch or dinner, whether for a quick weekday meal or a relaxed family gathering.