:max_bytes(150000):strip_icc()/Simply-Recipes-Bistek-LEAD-04-1a779864ceae41c5800bd112699d6a36.jpg "Bistek is a Flavorful Filipino Classic That’s Easy to Make")
Bistek, adapted from the phrase “beef steak” and the Spanish beef dish “bistec,” is a popular Filipino dish. And for good reason—fragrant citrus combined with salty soy sauce is hard to resist. The short list of ingredients is likely already in your pantry and easy to find in supermarkets.
Bistek is such a crowd-pleaser that it can transcend from an everyday family meal to elegant party fare. Serve this quick and easy savory dish with a side of steamed rice and a veggie for a wholesome meal.
What is Bistek?
The Philippine bistek, from the Spanish word bistec (a beef and onion dish) and similar to the Italian word bistecca, is one of the more popular ways Filipinos cook beef. The thin, tender slices of beef are braised in citrus and soy sauce until tender.
My Mom used to make bistek a lot with the calamansi that grew in our backyard in Tarlac. Now, as a wife and mother in my American kitchen, this is my go-to quick and easy dish to cook on busy days.
Simply Recipes / Frank Tiu
The Key Ingredients
The onion rings sizzling in hot oil give off an irresistible aroma that fills the kitchen. The addition of a refreshing lime-like scent from the sauce surrounds the house invitingly.
Aside from the beef, this recipe needs only a few ingredients. If calamansi (whether fresh or frozen concentrate) is not available, use lemons. When in season, Meyer lemons are closest in flavor and tartness to calamansi.
The onion rings are one of the most important ingredients of this recipe, and make the bistek dish instantly recognizable. Use white onions for a milder flavor. If you prefer a more robust taste, red onions give a sharp accompaniment to the meat.
What Kind of Beef to Use for Bistek
Beef sirloin cuts are traditionally used to make bistek. You can also use beef skirt steak, or, if cost is not an issue, rib eye is superb, too.
I’ve learned from Asian chefs that baking soda is a good meat tenderizer, so I often add it to tough meats. It’s also a good idea to pound the already thin-sliced beef with a meat mallet before marinating. The results will be soft, velvety slices of bistek, cooked in the simplest, easiest way.
Simply Recipes / Frank Tiu
Make It Ahead
The best thing about this recipe is that you can make it ahead, freeze it, and then thaw it for a busy day. Refresh it with newly-cooked, crunchy onions and it’s as good as new.