I finally perfected my Bistek Tagalog Recipe after experimenting with marinade timing and onion technique, and the one tweak I made will make you rethink the standard approach.
I never planned to fall for a plain beef dish, but this one kept pulling me back. In my Bistek Tagalog Recipe I lean into the clean, punchy contrast of thin slices of beef sirloin or flank with the deep savory notes of soy sauce, and it somehow feels familiar and adventurous at once.
People at dinner call it Beef Steak Tagalog and then try to guess what I changed, which drives me a little crazy because sometimes I barely remember either. It’s the kind of dish that hushes a room and makes you want to taste it again, just to be sure.
Ingredients
- Lean protein, iron rich, tender when marinated and thinly sliced for quick cooking.
- High in sodium, adds a deep umami and salty depth to the sauce and meat.
- Bright citrus acidity, it cuts richness, gives that tangy sour note to balance flavors.
- Pungent aroma, adds savory backbone and little sweetness when browned, it’s small but mighty.
- Sweet when caramelized, crunchy if lightly cooked, layers of flavor and texture in dish.
- Optional, brings a subtle caramel sweetness to balance soy and citrus, use sparingly.
- Thickens sauce for a glossy finish, a little goes far, mix with water first.
- Neutral cooking oil that helps sear beef without burning, use high heat carefully.
Ingredient Quantities
- 1 lb (450 g) beef sirloin or flank, thin cut
- 1/3 cup (80 ml) soy sauce
- 1/4 cup (60 ml) calamansi juice or juice of 2 limes
- 3 cloves garlic, minced
- 2 medium yellow onions, sliced into rings
- 2 tbsp vegetable oil
- 1/4 cup (60 ml) water or beef broth
- 1 tbsp cornstarch (optional)
- 1 tbsp brown sugar or white sugar (optional)
- 1/2 tsp freshly ground black pepper
- salt to taste
- 2 green onions, sliced (optional garnish)
How to Make this
1. In a bowl mix the soy sauce, calamansi or lime juice, minced garlic, black pepper and sugar if using, then add the beef slices and toss to coat; marinate at least 30 minutes, better if 1 to 2 hours in the fridge (if you want a slightly silky texture, toss the beef with 1 tbsp cornstarch before marinating).
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat, add the onion rings and cook until soft and edges are browned, about 4 to 6 minutes, then remove onions and set aside.
3. Add the remaining 1 tbsp oil to the hot pan, remove beef from marinade (reserve the marinade), shake off excess and sear the beef in batches so you dont overcrowd the pan, about 1 to 2 minutes per side for thin slices, just brown them, then set the seared beef aside.
4. Pour the reserved marinade into the same pan, add the 1/4 cup water or beef broth and scrape up the browned bits from the bottom, bring to a gentle boil so the raw garlic cooks, simmer 1 to 2 minutes.
5. If you want a thicker glaze, make a slurry with 1 tbsp cornstarch and 1 to 2 tbsp cold water, stir it into the simmering sauce and cook until it thickens and becomes glossy.
6. Return the seared beef and the cooked onions to the pan, toss everything gently so the sauce coats the meat, simmer just until the beef is cooked through and flavors meld, about 1 to 2 minutes.
7. Taste and adjust seasoning with salt and more pepper if needed, remember soy is salty so go easy.
8. Transfer to a serving plate, scatter sliced green onions on top if using, serve hot with steamed rice.
Equipment Needed
1. Large mixing bowl for the marinade and tossing the beef
2. Measuring cups and spoons
3. Cutting board
4. Sharp chef’s knife
5. Large skillet or heavy frying pan
6. Tongs or a long spatula for searing and turning the slices
7. Small bowl and a fork or whisk for the cornstarch slurry
8. Plate or tray and paper towels to rest the seared beef
FAQ
Bistek Tagalog (Filipino Beef Steak) Recipe Substitutions and Variations
- Beef sirloin or flank -> skirt steak, hanger or thinly sliced top round; you can also use firm tofu or seitan for a vegetarian version. Same weight works, just cut thin and adjust marinating time for tofu (15 20 minutes).
- Soy sauce -> tamari for gluten free, or coconut aminos if you want less salty and a bit sweeter. Use about the same amount, but if using coconut aminos cut added sugar a little.
- Calamansi juice -> fresh lemon or lime juice 1 to 1; if you only have bottled lemon juice add a splash more to brighten it up.
- Cornstarch -> arrowroot powder for a clear glossy sauce, or all purpose flour as a cheap thickener. Use equal amounts for arrowroot, use a little more flour and cook a bit longer to remove raw taste.
Pro Tips
1) Slice and tenderize smart: partly freeze the steak for 20-30 mins so it slices super thin and always cut against the grain, that gives you less chew. If you want a silky mouthfeel toss the beef with cornstarch before marinating, or for an extra tender bite try 1 tsp baking soda for 15-20 mins then rinse it off. Dont marinate in lime or calamansi forever though, too long and the acid will start to firm the meat.
2) Sear like a pro: get the pan really hot and use a high smoke point oil, cook in small batches so the meat browns not steams. Let it sit a bit before flipping, and dont crowd the pan. A small pat of butter added at the very end makes the sauce glossy and richer.
3) Make the sauce count and be safe: always bring the reserved marinade to a full boil for at least 1 minute to kill any raw juices, then reduce to concentrate the flavor before thickening. Swap water for a splash of beef broth for more depth, and use a cold cornstarch slurry so the sauce thickens fast and stays shiny. Taste before adding salt because soy can be sneaky salty.
4) Onion and finish hacks: caramelize the onions slowly in a separate pan for deeper sweetness, you can even finish them with a tiny pinch of sugar to get more color. Finish the dish with a quick squeeze of lime and fresh green onions right before serving to brighten it up, and let everything sit off heat for a minute so flavors meld.
Bistek Tagalog (Filipino Beef Steak) Recipe
I finally perfected my Bistek Tagalog Recipe after experimenting with marinade timing and onion technique, and the one tweak I made will make you rethink the standard approach.
4
servings
327
kcal
Equipment: 1. Large mixing bowl for the marinade and tossing the beef
2. Measuring cups and spoons
3. Cutting board
4. Sharp chef’s knife
5. Large skillet or heavy frying pan
6. Tongs or a long spatula for searing and turning the slices
7. Small bowl and a fork or whisk for the cornstarch slurry
8. Plate or tray and paper towels to rest the seared beef
Ingredients
-
1 lb (450 g) beef sirloin or flank, thin cut
-
1/3 cup (80 ml) soy sauce
-
1/4 cup (60 ml) calamansi juice or juice of 2 limes
-
3 cloves garlic, minced
-
2 medium yellow onions, sliced into rings
-
2 tbsp vegetable oil
-
1/4 cup (60 ml) water or beef broth
-
1 tbsp cornstarch (optional)
-
1 tbsp brown sugar or white sugar (optional)
-
1/2 tsp freshly ground black pepper
-
salt to taste
-
2 green onions, sliced (optional garnish)
Directions
- In a bowl mix the soy sauce, calamansi or lime juice, minced garlic, black pepper and sugar if using, then add the beef slices and toss to coat; marinate at least 30 minutes, better if 1 to 2 hours in the fridge (if you want a slightly silky texture, toss the beef with 1 tbsp cornstarch before marinating).
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat, add the onion rings and cook until soft and edges are browned, about 4 to 6 minutes, then remove onions and set aside.
- Add the remaining 1 tbsp oil to the hot pan, remove beef from marinade (reserve the marinade), shake off excess and sear the beef in batches so you dont overcrowd the pan, about 1 to 2 minutes per side for thin slices, just brown them, then set the seared beef aside.
- Pour the reserved marinade into the same pan, add the 1/4 cup water or beef broth and scrape up the browned bits from the bottom, bring to a gentle boil so the raw garlic cooks, simmer 1 to 2 minutes.
- If you want a thicker glaze, make a slurry with 1 tbsp cornstarch and 1 to 2 tbsp cold water, stir it into the simmering sauce and cook until it thickens and becomes glossy.
- Return the seared beef and the cooked onions to the pan, toss everything gently so the sauce coats the meat, simmer just until the beef is cooked through and flavors meld, about 1 to 2 minutes.
- Taste and adjust seasoning with salt and more pepper if needed, remember soy is salty so go easy.
- Transfer to a serving plate, scatter sliced green onions on top if using, serve hot with steamed rice.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 175g
- Total number of serves: 4
- Calories: 327kcal
- Fat: 18.3g
- Saturated Fat: 4.5g
- Trans Fat: 0.13g
- Polyunsaturated: 1.8g
- Monounsaturated: 11.9g
- Cholesterol: 101mg
- Sodium: 1125mg
- Potassium: 480mg
- Carbohydrates: 17.5g
- Fiber: 1g
- Sugar: 5g
- Protein: 29g
- Vitamin A: 200IU
- Vitamin C: 10mg
- Calcium: 20mg
- Iron: 2.9mg
