Bistek or Bistec is a Spanish loan word derived from the English words “beef steak” abbreviated. Bistec encebollado is a Spanish dish that can be found in all former Spanish colonies, including the Caribbean islands of Cuba, Dominican Republic, and Puerto Rico.
Bistek Tagalog is classic Filipino dish made of thinly sliced beef marinated and braised in a mixture of citrus juice (more commonly, the local fruit, calamansi), soy sauce, onions, garlic, and pepper. A delicious medley of salty, tangy, and savory flavors, it’s traditionally served with steamed rice.
Bistek Tagalog Recipe
- ½ kg beef, sliced into ½ – inch thick slices
- 3 pcs. Onions
- ¾ cup soy sauces
- 2 pcs. Calamansi, juice only
- Cooking oil
- Marinate the beef in soy sauce and calamansi for at least 15 minutes( or overnight ).
- Slice the onions into rings. Heat oil in a pan and sauté the onions, remove and set aside.
- Using the same pan, fry the beef.
- Add the marinade and allow to simmer until the sauce has reduced.
- Top with the onions before serving.
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