This recipe provides instructions for making Bistek Tagalog, a popular Filipino dish featuring thinly sliced beef marinated in soy sauce, calamansi juice (or lemon/lime juice), garlic, and black pepper, then pan-fried with onions. The marinade tenderizes the beef and infuses it with a savory, tangy, and slightly salty flavor. The onions are typically cooked until softened and slightly caramelized, adding a sweet contrast to the savory beef. Bistek Tagalog is a flavorful and comforting dish that is typically served with steamed rice. The image shows a close-up of a dark skillet filled with thinly sliced pieces of beef and rings of translucent onions in a dark sauce. The beef appears browned and slightly glistening, and the onions are softened. The overall appearance is savory and indicative of a flavorful Filipino beef dish.
Based on common recipes for Bistek Tagalog, the ingredients likely include:
- Beef: Sirloin, flank steak, or other tender cuts, thinly sliced against the grain.
- Soy Sauce: Provides the primary salty and umami flavor for the marinade.
- Calamansi Juice (or Lemon/Lime Juice): Adds a crucial tangy and citrusy element that also helps to tenderize the meat.
- Garlic: Minced or crushed, infuses the marinade and dish with a pungent aroma.
- Black Pepper: Ground black pepper adds a touch of spice.
- Onions: Yellow or white onions, sliced into rings, which are cooked with the beef.
- Cooking Oil: For marinating and pan-frying the beef and onions.
- Water or Beef Broth (Optional): Sometimes added to create a sauce.
- Sugar (Optional): A small amount can be added to balance the saltiness and tanginess.
The preparation involves first marinating the thinly sliced beef in a mixture of soy sauce, calamansi juice (or lemon/lime juice), minced garlic, and black pepper for at least 30 minutes, or longer for more intense flavor and tenderization. After marinating, the beef is drained, reserving the marinade. Cooking oil is heated in a skillet, and the beef slices are pan-fried in batches until browned on both sides. The beef is then set aside. In the same skillet, the onion rings are sautéed until softened and translucent. The reserved marinade is then poured into the skillet and brought to a simmer. Water or beef broth and a touch of sugar (if using) can be added to create more sauce. The cooked beef is then returned to the skillet and simmered in the sauce with the onions for a few minutes to allow the flavors to meld. Bistek Tagalog is typically served hot, often with a generous amount of the sauce and onions over steamed rice.
Bistek Tagalog is best served hot, allowing the flavors of the savory beef, sweet onions, and tangy sauce to be fully appreciated.
The texture of the beef should be tender, and the onions should be soft and slightly caramelized.
The flavor is a delicious balance of salty soy sauce, tangy citrus (calamansi, lemon, or lime), aromatic garlic, and the natural sweetness of the cooked onions.
Bistek Tagalog (Filipino Beef Steak) is a savory dish of thinly sliced beef marinated in soy sauce, citrus juice, garlic, and pepper, pan-fried with onions, and served in a flavorful sauce.
The preparation involves marinating beef, pan-frying it, sautéing onions, making a sauce from the marinade, and simmering the beef and onions in the sauce.
Ingredients ( अनुमानित based on common recipes):
- 1 pound beef sirloin or flank steak, thinly sliced against the grain
- ¼ cup soy sauce
- ¼ cup calamansi juice (or 2 tablespoons lemon juice + 2 tablespoons lime juice)
- 3-4 cloves garlic, minced or crushed
- 1 teaspoon ground black pepper
- 2 large yellow or white onions, sliced into rings
- 2 tablespoons cooking oil
- ½ cup water or beef broth (optional)
- 1 teaspoon sugar (optional)
Equipment:
- Cutting board
- Knife
- Bowl (for marinating)
- Large skillet or frying pan
- Tongs
Instructions:
- Marinate the Beef: In a bowl, combine the thinly sliced beef, soy sauce, calamansi juice (or lemon/lime juice), minced garlic, and black pepper. Mix well to ensure the beef is evenly coated. Marinate for at least 30 minutes, or up to a few hours in the refrigerator for more flavor and tenderization.
- Sauté the Onions: Heat the cooking oil in a large skillet over medium heat. Add the onion rings and sauté until they are softened and translucent, about 5-7 minutes. Remove the sautéed onions from the skillet and set aside.
- Pan-Fry the Beef: Drain the beef from the marinade, reserving the marinade. Increase the heat in the skillet to medium-high. Working in batches to avoid overcrowding, pan-fry the beef slices until they are browned on both sides and cooked through. This should only take a few minutes per batch. Set the cooked beef aside.
- Make the Sauce: Pour the reserved marinade into the same skillet. Bring it to a simmer over medium heat. If desired, add water or beef broth and sugar to create more sauce and balance the flavors. Simmer for a few minutes, stirring occasionally, allowing the sauce to reduce slightly.
- Combine Beef and Onions: Return the cooked beef and the sautéed onions to the skillet with the sauce. Simmer gently for another 2-3 minutes, allowing the flavors to meld together.
- Serve: Serve the Bistek Tagalog hot over steamed rice, with a generous amount of the sauce and onions.
Enjoy this flavorful Filipino Beef Steak!