Bistek Tagalog is a type of Filipino beef stew. This is also known as Beefsteak to some people. It is comprised of thin slices of beef and a generous amount of onions. These are stewed in a soy sauce and lemon juice mixture until the beef gets very tender. It is best enjoyed with warm rice.
This recipe does not require much ingredients and the procedure is simple. Beginners will enjoy learning how to cook bistek.You will also like how it tastes. Talking about taste,You will also enjoy pouring the sauce over warm rice. It makes it tastier and more enjoyable to eat.
Ingredients:
1 1/2lbsbeef sirlointhinly sliced
5tablespoonssoy sauce
4piecescalamansior 1-piece lemon
1/2tspground black pepper
3clovesgarlicminced
3pieceswhite or red onionsliced into rings
4tablespoonscooking oil
1cupwater
1pinchsalt
Instruction:
The beef to be marinated in soy sauce and calamansi juice.
Use dark soy sauce for this recipe.
Calamansi or calamondin is best use for this dish.
Simply combine soy sauce, calamansi juice, and ground black pepper in a bowl. Add beef slices. Marinate for 1 hour.
The next step is to pan fry the marinated beef slices and onions. Make sure to drain the remaining marinade before frying the beef. Save the marinade. We will use it later.
Procedure:
Pan fry first the half of the onions before the beef. You just need to fry the onions until it starts to get soft. This will be added as the topping for the dish.
Pan-fry the beef for 1 minute per side. Add extra oil if needed.
Saute garlic and remaining onion. The onion needs to be soft and the garlic should be light brown before you pour the remaining beef marinade. Add water and let the mixture boil.
Put the pan-fried beef into the pan. The beef needs to be tenderized.
Cover the pan and simmer until the beef becomes really tender. This is where good quality meat and cuts stand out. It is important to use the freshest beef and select tender cuts such as sirloin and top round.
Do not forget to add water if the liquid starts to dry out. You can season it with more ground black pepper and salt if needed.
Top the dish with pan-fried onions before serving.