Bistek
Bistek is a classic Filipino dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Beef, Soy Sauce, Lemon, Garlic and Onion, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic Filipino cooking, be sure to also explore our recipe for Beef Asado.
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Ingredients
- Beef1 lb
- Soy Sauce5 tablespoons
- Lemon1
- Garlic3 cloves
- Onion3 parts
- Olive Oil4 tbs
- Water1 cup
- Salt1 pinch
Step-by-Step Instructions
21 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour.
Note: marinate overnight for best result
Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft.
Set aside
Drain the marinade from the beef.
Set it aside.
Pan-fry the beef on the same pan where the onions were fried for 1 minute per side.
Remove from the pan.
Set aside
Add more oil if needed.
Saute garlic and remaining raw onions until onion softens.
Pour the remaining marinade and water.
Bring to a boil.
Add beef.
Cover the pan and simmer until the meat is tender.
Note: Add water as needed.
Season with ground black pepper and salt as needed.
Top with pan-fried onions.
Transfer to a serving plate.
Serve hot.
Share and Enjoy!
👨🍳 Chef's Culinary Notes
Cultural Heritage
Bistek carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown beef in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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