Bistek Tagalog (Filipino Beef Steak)

Thin slices of beef marinated in soy sauce and calamansi or lemon juice, seared, and smothered in caramelized onion rings and pan sauce. Serves 4.

Dairy-freeKetoLow-carbHigh-proteinNo added sugar

Contains: wheat, soy. Based on the ingredients as written; check package labels, which can change.

Bistek Tagalog thin beef slices with onion rings in soy citrus sauce
  • Prep 40 min
  • Cook 20 min
  • Total 1 hr
  • Yield 4 servings

Updated

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Bistek is the Filipino take on beef steak with onions: thin sirloin marinated in soy and citrus, seared quickly, and topped with soft onion rings in a tangy pan sauce.

Calamansi, the small Philippine citrus, is traditional; a mix of lemon and orange juice is a good substitute.

Ingredients

  • 1 1/2 pounds top sirloin or flank steak, sliced 1/4 inch thick
  • 1/3 cup soy sauce
  • 1/4 cup calamansi juice, or 3 tablespoons lemon juice plus 1 tablespoon orange juice
  • 4 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 2 large onions, sliced into rings
  • 1/2 cup water

Instructions

  1. Marinate. Toss the beef with the soy sauce, citrus juice, garlic and pepper and marinate 30 minutes (or up to 4 hours in the refrigerator).
  2. Cook the onions. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the onion rings 3 to 4 minutes until just soft; set aside.
  3. Sear the beef. Lift the beef from the marinade, saving the marinade. Add the remaining oil and sear the beef in batches, 1 minute per side, until browned.
  4. Make the sauce. Return all the beef, add the reserved marinade and water and bring to a boil, then simmer 3 minutes, until the beef is cooked and the sauce slightly reduced. Boiling the marinade makes it safe to serve.
  5. Serve. Top with the onion rings and serve with rice.

Nutrition per serving (estimated)

390Calories
9 gCarbohydrates
1 gFiber
8 gNet carbs
39 gProtein
22 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Dairy-freeKetoLow-carbHigh-proteinNo added sugar

Tips

  • Slice the beef across the grain and partly freeze it for 20 minutes first for easier, thinner slices.
  • Do not over-marinate in citrus; more than 4 hours makes the beef mushy.

Having trouble? See why steak turns gray or tough in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

What cut of beef is best for bistek?
Top sirloin, flank or round, sliced thin across the grain.
Is it safe to use the marinade as sauce?
Yes, once it has come to a full boil and simmered for a few minutes, as in this recipe.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a light Pinot Noir, or a cold lager. Wine pairing guide

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