Bistek Tagalog Recipe

Bistek Tagalog is a type of beef stew made in the Philippines. Some people also call this “Beefsteak.” It is made up of small pieces of beef and a lot of onions. A mix of soy sauce and lemon juice is used to cook these until the beef is very soft. The best way to eat it is with warm rice. Beef is one of the most flavorful and rich types of meat. It can be used to make a variety of dishes that really stand out at any handyman or party. Because of this, Filipinos also love to add this filling of red meat to their recipes. Even though it goes well with a lot of other things, it can also stand on its own with just a few other things to back it up. Our food for today, Bistek, which is a crowd favorite, is a great example of this. This is the kind of food where the quality of the ingredients is more important than how many there are. And we picked these to make our beef sirloin taste even better. The meat was marinated in calamansi, which has a tangy taste, and soy sauce, which has a salty taste. The resulting dish is a great example of how flavors that go well together can work well together. This recipe doesn’t need many items and is easy to follow. Beginners will love learning how to make bistek. I’m sure you’ll like the way it tastes, too. In terms of taste, I like to put the sauce on warm rice. It makes the food taste better and be more fun to eat.

Where did Bistek come from, and what is it?

https://www.youtube.com/watch?v=xH746HwUlbQ

The name of our dish comes from Spain, just as the food itself does. Bistec means “steak” in Spanish, and our recipe was inspired by a dish called Bistec Encebollado. In places that used to be Spanish colonies, you can find different versions of this meal. And it’s basically steak cooked with a lot of onions and spices, like our Bistek. But the Bistek Tagalog we know today has been changed for a long time to suit the taste of the people who eat it. For one thing, we like to use calamansi to give this dish a sour taste. This is because it is one of the easiest citrus foods to get where they live. And if you thought about the name of the dish, you might have guessed that it comes from the Tagalog area in Southern Luzon. But because it has the right amount of salty and semi-sour flavors for most Filipinos, you can now find it in many homes all over the country. In fact, different parts of the Philippines call it by different names. Karne Frita is another name for this dish of beautifully prepared beef slices. This recipe is famous because it tastes great, even though it only has a few simple ingredients. Because it uses smart ways to cook, like simmering, sautéing, and slow cooking. From this, we can make beautiful, soft slices of beef that have been marinated and have the taste of onions that have been cooked in a pan.

What are some good things about Bistek for your health?

First of all, steak has a lot of protein, which will give you energy for the rest of the day. And the food uses less oil than a lot of other Filipino recipes. Most of the time, we only need 4 tablespoons of cooking oil to sauté different items. We also use calamansi, which is a great source of vitamin C, in this recipe. This is good for your brain and keeps your insulin levels in check. This fruit is both sweet and sour, and it has a lot of good things for you in it, like potassium and calcium. This dish also adds a bit of taste with tasty yellow onions and garlic. Both of these can help you keep your cholesterol level down. Researchers have also found that garlic has vitamins that could help keep Alzheimer’s disease and dementia at bay. Garlic is also full of a lot of different vitamins and minerals. Among these are selenium, manganese, vitamins B6 and C, and fiber.

What if I don’t have a few of the ingredients? What else can I use in place of the Bistek in this recipe?

You might find that you’re out of kalamansi at home. The beef sirloin this Bistek recipe calls for may also be out of stock at your neighborhood market. That should be fine, since there are other things you can use instead of these items. For one thing, our recipe already says that you can use lemon or lime instead of calamari. These can already give the dish that little bit of tanginess that it needs. Even though the best cut of meat for this dish would be sirloin, you can also try other parts of the cow. Try to slice as thinly as you can any part you can get your hands on. You can also try to tenderize it with a hammer if it tends to be on the tougher side. This is so your Bistek Tagalog will be just as juicy and soft as it would be with a beef sirloin.

For our yellow onion, you can also try other kinds of this veggie that taste and feel similar. You can try this with white or red onions instead of yellow ones. Now you have a lot of choices if you run out of calamari, beef sirloin, or yellow onions.

What’s the best way to store my Bistek? And can I get it warm up so I can eat it again?

Like many other delicious Filipino dishes, bistek Tagalog tastes best when it’s just been cooked. But if you ever have extras, you can definitely use a couple of storage tips. This also helps if you’ve made too much food for your family or dinner guests. So, to store your meat dish the right way, make sure to use a container with a tight-fitting lid that keeps air out. All of your Bistek should go inside. Then put it in the fridge to keep it safe to eat for about three more days. You can also make this last longer, maybe for a few months. All you have to do is put the jar in the freezer. And before you eat it again, make sure to check on it to make sure it’s still good. And of course, warming your Bistek is the best way to eat it after it’s been in the fridge.

Just get a pan for this step. Then, put the Bistek in the pan after letting it cool down if it came from the fridge. Then, heat this over medium heat until it is warm all the way through. How long it takes will depend on how many amounts you still have. But you can use a spatula to mix the Bistek and make sure the heat is going through well. It’s also nice that Bistek can be heated up in a microwave. To do this, microwave the dish every 2 to 3 minutes. Once you can see that the heat has spread evenly over the meat, your hot and tasty Bistek Tagalog is ready to eat.

How to Cook Bistek Tagalog – Pinoy Beefsteak

Marinate In Soy Sauce And Calamansi Soy sauce and calamansi juice are mixed with the beef and left to sit for a while. This step helps the meat take on more flavor. For this dish, I use dark soy sauce. You shouldn’t have any trouble with light soy sauce. This dish tastes best with calamansi or calamondin. On the other hand, lemon or lime can be used instead. Just mix soy sauce, calamansi juice, and black pepper together in a bowl. Add cuts of beef. Let it sit for an hour. It would be better if you could put everything in a ziplock bag that you can close again and let all the air out before closing it. The least amount of time to prepare is one hour, but the best time is overnight. Fry The Beef

The next step is to fry the beef slices and onions that have been marinating. Before you fry the meat, make sure to drain any marinade that is left over. Hold on to the sauce. We’ll use it in the future. I usually start by cooking half the onions in a pan before adding the beef. Just cook the onions until they start to soften. Take it right out of the pan and set it away. This is what will go on top of the dish. Cook the meat in a pan for 1 minute on each side. After that, take it out of the pan. If you need to, add more oil. Saute And Cook Until Tender Cook the garlic and the rest of the onion. Before you pour in the rest of the meat marinade, the onion should be soft and the garlic should be a light brown color. Add water and let it boil. Put the meat that has been cooked in a pan into the pan. The meat must be made more tender. Cover the pan and let the beef cook until it is very soft. This is where cuts and cuts of good meat stand out. Use the freshest meat possible and choose tender cuts like sirloin and top round. If the liquid starts to dry up, don’t forget to add water. If you want, you can add more ground black pepper and salt.

Ingredients

• ▢1 1/2 lbs beef sirloin thinly sliced
• ▢5 tablespoons soy sauce
• ▢4 pieces calamansi or 1-piece lemon
• ▢1/2 tsp ground black pepper
• ▢3 cloves garlic minced
• ▢3 pieces yellow onion sliced into rings
• ▢4 tablespoons cooking oil
• ▢1 cup water
• ▢1 pinch salt

Instructions

• 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 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!

Nutrition Information

Serving: 4g Calories: 279kcal (14%) Carbohydrates: 1g Protein: 31g (62%) Fat: 15g (23%) Saturated Fat: 2g (10%) Cholesterol: 74mg (25%) Sodium: 1095mg (46%) Potassium: 503mg (14%) Vitamin C: 0.8mg (1%) Calcium: 34mg (3%) Iron: 2.8mg (16%)