Bistek Tagalog (Filipino Beef Steak)

I’m so excited to share one of my favorite Filipino comfort foods with you, Bistek Tagalog! Here thin slices of beef are marinated in a mix of soy sauce, citrus, and plenty of garlic, then quickly seared and simmered with caramelized onions until tender. It’s savory, tangy, garlicky, and absolutely perfect over a plate of warm rice.

Depending on the cut of beef you use, you can have this meal ready in under 30 minutes, or let it simmer low and slow for extra tenderness. Either way, it’s a dish that always hits the spot.

What is Bistek Tagalog

Bistek Tagalog is one of the most beloved Filipino beef dishes, known for its simple yet bold flavors. This dish has Spanish influences, like many Filipino recipes that evolved during Spain’s 300+ years of colonization. The name itself is a Filipinized adaptation of the Spanish word bistec, which means “steak.”

It shares similarities with Bistec Encebollado, a Latin American dish, which is one of our most popular recipes here on GypsyPlate. However, what sets Bistek Tagalog apart is its distinct Filipino touches, like the use of calamansi juice instead of vinegar or wine, which are common in European-style steak marinades. Calamansi is a small citrus fruit native to the Philippines, and adds a slightly sweeter and more floral acidity compared to lemon. Also, soy sauce is used for the salty component.

The term “Tagalog” in refers to its association with the Tagalog-speaking regions of the Philippines, particularly Luzon, where it is most commonly found. Variations of the dish exist across the country, but the Luzon version has become the most popular and widely recognized.

Some versions also include potatoes, bell peppers, or even liver.

Ingredients Needed

• Beef – I love using thinly sliced sirloin, flank, or top round for this dish. Flank and sirloin cook up tender and juicy in just a few minutes, while top round may need a little extra time to soften up.
• Calamansi or lemon juice – Traditionally, calamansi is used for that signature Filipino citrusy tang, but since it can be hard to find outside the Philippines, lemon juice is a great substitute. It gives the dish that perfect balance of acidity to cut through the richness of the beef.
• Soy sauce – The base of the marinade and sauce. I always use a good-quality soy sauce to make sure the dish is well-balanced.
• Dark soy sauce (optional) – If you want a richer color and deeper flavor, a little bit of dark soy sauce goes a long way. It’s not traditional, but I like adding it for a more robust sauce.
• Garlic – Freshly chopped garlic infuses the marinade and the dish with its irresistible aroma and flavor. The more, the better!
• Black pepper – Preferably freshly ground.
• Water – Helps create the sauce and allows the beef to cook until tender.
• Onion – I always use large onion rings in Bistek Tagalog. They soften beautifully and add a mild sweetness that complements the savory sauce. Some like them cooked until fully soft, while others prefer them with a slight crunch.
• Oil – Used to sear the beef and sauté the onions.

How to Make Bistek Tagalog

First, I grab a big bowl and add my thinly sliced beef. Then, in goes the soy sauce, calamansi or lemon juice, half of the garlic, and black pepper. I mix everything really well with my hands, making sure each piece of beef is coated in that savory, citrusy goodness. Then, I cover it up and let it marinate for at least 4–5 hours, but if I have time, I let it sit overnight for maximum flavor.

When I’m ready to cook, I heat up a couple of tablespoons of oil in a skillet over medium-high heat. I take the beef out of the marinade, making sure to squeeze off the excess (but I always save that marinade for later). I sear the beef quickly, just 1 to 2 minutes per side, until it’s browned but still tender. Then, I transfer it to a plate and set it aside.

In the same pan, I add a little more oil and toss in my sliced onions. I sauté them until they start to soften, then I add the rest of the chopped garlic and cook it for another minute.

Now, I return the beef to the pan and pour in the reserved marinade along with a cup of water. I give everything a good mix and let it simmer. If I’m using a tender cut like flank or sirloin, it only takes 5–6 minutes for the flavors to come together. But if I’m using top round or any other tougher cut, I let it braise for 30–40 minutes, adding a little more water if needed, until the meat is tender.

Once the beef is just right, I taste the sauce and adjust the seasoning with a little salt and pepper if needed. Then, I serve it up immediately, spooning the beef and onions over steaming hot rice and drizzling that incredible sauce all over.

And that’s it! A simple, comforting dish that’s packed with flavor and always hits the spot.

Alpana’s Tips

• Marinate for maximum flavor – I always let the beef marinate for at least 4–5 hours, but if I have time, I leave it overnight. The longer it sits, the more the flavors soak into the meat, making it even tastier.
• Choose the right cut of beef – Flank steak or sirloin will give you the most tender results in a short amount of time, while top round is more affordable but needs a longer simmer to soften up. If I’m in a hurry, I always go for a more tender cut.
• Sear the beef quickly – When frying the beef, I make sure my pan is hot so I can get a nice sear without overcooking it. Just 1–2 minutes per side is enough to lock in the flavor before simmering.
• Save the marinade! – Some people discard the marinade, but I always save it for the sauce. Since it already has soy sauce, calamansi, and all that good garlic flavor, it makes the dish even more flavorful when simmered with the beef.
• Adjust the sauce to your liking – If I want a thicker, more intense sauce, I let it reduce a bit longer. If I want it lighter, I add a splash of water or beef broth. And if it needs a little extra brightness, I squeeze in a bit more citrus juice at the end.

Bistek Tagalog is one of those dishes that proves you don’t need a long list of ingredients to cook something incredibly flavorful. With just a few pantry staples, you get a comforting, homey meal that’s both satisfying and easy to make. It’s the perfect balance of great flavors, all tied together with those tender beef slices and sweet onions.

What I love most is how effortlessly it comes together. Whether I need a quick dinner or have time to let the beef simmer for extra tenderness, it always delivers. If you’ve never tried making bistek before, now’s the time! It’s simple, comforting, and sure to become a go-to meal in your kitchen.

More Great Beef Recipes:
Picanha Steak
Grilled Flank Steak
Palomilla Steak
Carne Mechada
Awaze Tibs
Crying Tiger
Churrasco
Vaca Frita

Bistek Tagalog (Filipino Beef Steak)

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Bistek Tagalog is a classic Filipino dish where tender beef strips are marinated and then sautéed to perfection.

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Ingredients

• 1.5 pounds thinly sliced beef (sirloin, flank or top round)
• ¼ cup lemon juice or calamansi juice
• ¼ cup soy sauce
• 1 tsp dark soy sauce (optional)
• 6 large garlic cloves, finely chopped, divided
• ½ tsp pepper
• 1 cup water
• 1 large onion, sliced into rings
• 3-4 Tbsp oil, divided

Instructions

1. Place the thinly sliced beef in a large bowl. Add soy sauce, dark soy, calamansi or lemon juice, half of the the chopped garlic and black pepper. Mix well with your hands. Cover and let it marinate for at least 4-5 hours, or overnight for maximum flavor.
2. Heat 2 Tbsp oil over medium-high heat in a skillet. Remove the beef slices, squeezing off the excess marinade (reserve the marinade) and fry the beef for 1-2 minute per side. Remove and set it aside on a plate.
3. In the same pan, add more oil and sauté onion until it starts to soften. Add remaining chopped garlic and sauté for a minute. Return the seared beef to the pan, along with reserved marinade and a cup of water. Mix well and cook for 5-6 minutes, until meat is tender. Flank steak and sirloin will become tender faster, just a few minutes, but if you are using top round it may need 30-40 minutes braising in liquid to become tender.
4. Season with salt and pepper to taste and serve immediately with fresh warm rice.

Notes

1. Do not overcook. When using sirloin, flank or even tenderloin, cook it quickly at high temperature. If overcooked it will become tough and chewy.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 585Total Fat 47gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 34gCholesterol 99mgSodium 718mgCarbohydrates 10gFiber 1gSugar 6gProtein 31g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.