Bistek Tagalog

Bistek Tagalog is a quick, deeply savory Filipino beef dish with tender slices of beef simmered in a bright soy-kalamansi sauce. Sweet onion rings soften into the pan juices, creating a simple but intensely flavorful meal that is perfect for a weeknight dinner.

Nutrition · per serving

339kcal

31gProtein

8gCarbs

20gFat

1gFiber

2 servings

Ingredients

8 items

Marinade

beef sirloin, thinly sliced against the grain300 g

soy sauce45 ml

kalamansi juice30 ml

garlic, minced3 cloves

ground black pepper1/2 tsp

For frying and sauce

neutral oil15 ml

onion, sliced into rings150 g

water60 ml

Tips

•If kalamansi is unavailable, use 20 ml lemon juice plus 10 ml lime juice for a similar bright flavor.
•For a beginner-friendly shortcut, ask the butcher to slice the beef thinly; this keeps cooking fast and even.
•Use a wide pan so the beef browns properly instead of releasing too much liquid.
•For a low-carb meal, serve with sautéed greens or cauliflower rice instead of steamed rice.

Steps

1
Slice the beef as thinly as possible against the grain for tenderness. In a bowl, combine the beef sirloin, soy sauce, kalamansi juice, minced garlic, and ground black pepper. Massage well and let it stand for 10 minutes while you slice the onion.
300 g beef sirloin, thinly sliced against the grain45 ml soy sauce30 ml kalamansi juice3 cloves garlic, minced1/2 tsp ground black pepper150 g onion, sliced into rings
2
Heat half of the neutral oil in a wide frying pan over medium heat. Add the onion rings and cook for 2 to 3 minutes until just softened but not collapsed. Remove and set aside; keeping them slightly crisp gives the finished dish better texture.
15 ml neutral oil150 g onion, sliced into rings
3
Increase the heat to medium-high and add the remaining oil. Lift the beef out of the marinade, reserving all the marinade in the bowl. Fry the beef in a single layer for 1 to 2 minutes per side until browned at the edges; cook in 2 batches if needed so it sears rather than steams.
15 ml neutral oil300 g beef sirloin, thinly sliced against the grain
4
Return all the beef to the pan. Pour in the reserved marinade and the water. Bring to a simmer and cook for 3 to 4 minutes, stirring occasionally, until the sauce slightly reduces and the beef is just tender. Do not overcook, or the beef can become tough and the sauce overly salty.
45 ml soy sauce30 ml kalamansi juice3 cloves garlic, minced1/2 tsp ground black pepper60 ml water300 g beef sirloin, thinly sliced against the grain
5
Add the softened onion rings back to the pan and toss for 30 seconds to coat them in the sauce. Serve immediately, spooning the savory-citrusy sauce over the beef and onions.
150 g onion, sliced into rings300 g beef sirloin, thinly sliced against the grain

Origin & History

Bistek Tagalog is a classic Filipino beef dish inspired in part by colonial-era beef steak preparations, but it became distinctly local through the use of soy sauce and calamansi. It is especially beloved as a home-cooked comfort dish, known for its balance of salty, tangy, and savory flavors with plenty of onions.

filipino beef lowcarb pan-fried quick weeknight

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Steps

Slice the beef as thinly as possible against the grain for tenderness. In a bowl, combine the beef sirloin, soy sauce, kalamansi juice, minced garlic, and ground black pepper. Massage well and let it stand for 10 minutes while you slice the onion.

300 g beef sirloin, thinly sliced against the grain45 ml soy sauce30 ml kalamansi juice3 cloves garlic, minced1/2 tsp ground black pepper150 g onion, sliced into rings

Heat half of the neutral oil in a wide frying pan over medium heat. Add the onion rings and cook for 2 to 3 minutes until just softened but not collapsed. Remove and set aside; keeping them slightly crisp gives the finished dish better texture.

15 ml neutral oil150 g onion, sliced into rings

Increase the heat to medium-high and add the remaining oil. Lift the beef out of the marinade, reserving all the marinade in the bowl. Fry the beef in a single layer for 1 to 2 minutes per side until browned at the edges; cook in 2 batches if needed so it sears rather than steams.

15 ml neutral oil300 g beef sirloin, thinly sliced against the grain

Return all the beef to the pan. Pour in the reserved marinade and the water. Bring to a simmer and cook for 3 to 4 minutes, stirring occasionally, until the sauce slightly reduces and the beef is just tender. Do not overcook, or the beef can become tough and the sauce overly salty.

45 ml soy sauce30 ml kalamansi juice3 cloves garlic, minced1/2 tsp ground black pepper60 ml water300 g beef sirloin, thinly sliced against the grain

Add the softened onion rings back to the pan and toss for 30 seconds to coat them in the sauce. Serve immediately, spooning the savory-citrusy sauce over the beef and onions.

150 g onion, sliced into rings300 g beef sirloin, thinly sliced against the grain

Origin & History