Bistek Tagalog

Method

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1. Mix the beef with the soy sauce, calamansi juice, garlic, pepper and sugar. Cover and marinate in the fridge for 30 minutes.

   Mark done Start 30 min timer

2. Lift the beef out of the marinade, keeping the marinade, and pat the slices dry with paper towels.

   Mark done

3. Heat 2 tablespoons of the oil in a large frying pan over high heat and fry the beef in 3 batches, for 1 to 2 minutes per batch, until browned. Do not crowd the pan. Lift the beef out onto a plate.

   Mark done Start 1 min timer

4. Add the remaining oil to the pan and cook the onion rings for 4 minutes, until they begin to soften but still hold their shape. Set a third of the rings aside for the top.

   Mark done Start 4 min timer

5. Pour the marinade and water into the pan, scrape up the browned bits and simmer for 3 minutes, until slightly reduced.

   Mark done Start 3 min timer

6. Return the beef to the pan and simmer for 2 minutes. Top with the reserved onion rings and serve hot with rice.

   Mark done Start 2 min timer

Chef’s Tips

• Slice the beef against the grain and thin. It is the main reason the meat stays tender.
• Pat the beef dry before frying. Wet meat steams and does not brown.
• Do not marinate for more than an hour. The acid starts to make the thin slices mushy.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed white rice
• Fried egg
• Sliced tomatoes

Storage & Reheating

Keep in the fridge up to 2 days and reheat gently in a pan with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.