Bistek Tagalog

(Pinoy Beef Steak)

Beef steak is very popular all around the world, and of course Pinoy version is one of the best! at least for me!

This Filipino version of western beef steak is savory, flavor-riched and loved by many Pinoys.

I remember being present on special occasions where this dish is commonly served.

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Bistek Tagalog

DESCRIPTION

The beef marinated in soy sauce with calamansi or lemon is pan-fried and added with large slices of generous amounts of onions.
Bistek Tagalog is a popular dish all over the Philippines and you can see it being sold in small canteens, on the streets and luxury restaurants alike.
Sounds delicious? Give it a try!

INGREDIENTS

500g beef meat (stirloin, ribeye, topround)
5 garlic cloves
¼ cup (60ml) fresh lemon juice or calamansi
¼ cup (60ml) soy sauce
¼ cup (60ml) water
pepper
2 teaspoons brown sugar
1 big onion rings separated
2-3 tbsp vegetable oil
1tbsp unsalted butter
cooked white rice for serving

PREPARATION

Step 1
Combine the marinade ingredients in a large bowl
Crushed garlic, pepper, brown sugar, water, soy sauce, fresh lemon juice or calamansi, mix until dissolved the sugar.

Step 2
Add the meat. Do a little bit of massage
Let the mixture sit in the refrigerator for up to 3 hours or overnight.

Step 3
Drain the marinated beef.

Step 4
Heat 2 tbsp of vegetable oil over medium heat
Add the onion rings and cook until they soften for about 2 minutes.
Set them aside.

Step 5
In the same pan, add the steak in a single layer
cook the steak for 4-5 minutes per side, until well browned.
Add the oil if needed. Set aside

Step 6
Pour the marinade into the pan and stir. And add the remaining 1 teaspoon of brown sugar. Scraping up any browned bits from the bottom of the pan

Step 7
Add 1 tablespoon of butter.
Let the sauce reduce slightly and become a little bit less sour

Step 8
Return the onion rings to the pan with sauce.
Once done, transfer the onion rings and sauce into the steak.
Ready to serve!

TIPS AND TRICKS

Avoid using alluminum when marinating the chicken because the acid in these liquids can react with the aluminium and change the taste.

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