Bistek Tagalog
- Level: Easy
- Total: 1 hr 40 min (includes marinating and soaking time)
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 408
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 38 g
- Cholesterol
- 95 mg
- Sodium
- 1267 mg
- Level: Easy
- Total: 1 hr 40 min (includes marinating and soaking time)
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 408
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 38 g
- Cholesterol
- 95 mg
- Sodium
- 1267 mg
Ingredients
Directions
- Combine the beef, calamansi juice, baking soda, black pepper and 4 tablespoons of the soy sauce in a large bowl and mix until the beef is evenly coated. Allow to marinate at room temperature for 30 minutes.
- Meanwhile, place half of the onions in a medium bowl filled with ice water to soak. Set aside.
- Drain the beef and reserve the marinade. Heat a heavy-bottom wide pan with a lid (such as an enamel braiser) over medium-high heat. Add 2 tablespoons of the oil. Working in batches to avoid crowding the pan, sear the sliced beef until lightly browned, turning the pieces once, about 6 minutes per batch. It may take about 3 batches; be sure to have space around each slice to keep them from steaming. Transfer the beef to a sheet pan or plate as it is done. Repeat until all meat is seared.
- Add the remaining 2 tablespoons oil to the pan. Add the reserved (unsoaked) onions and the garlic and cook, stirring, until the onions are translucent, about 3 minutes. Make sure to scrape the bottom of the pan for any stuck bits. Add the beef broth, bay leaf and reserved marinade to the pan. Return the beef to the pan. Bring to a boil, reduce the heat to medium-low and simmer, covered, until the meat is tender, about 25 minutes.
- Drain the onions. Once the meat is tender, remove the pan from the heat and stir in the remaining 2 tablespoons soy sauce. Squeeze the juice of half of the lemon over the meat and stir. Taste and add more lemon juice if desired. Top the bistek with onions and serve with the jasmine rice.
Cook’s Note
Sometimes known as calamondin in the United Sates, calamansi is a sweet-tart citrus that’s a favorite with Filipino cooks. Fresh calamansi can be difficult to find, so we recommend purchasing 100% pure calamansi juice with no sugar added, which can usually be found pasteurized in bottles or packets or in the freezer section. Alternatively, substitute lime or lemon juice. If you have one, use a mandoline to slice the onion thinly and evenly, otherwise a sharp heavy knife can do the job as well. The bistek tagalong can be refrigerated in an airtight container for up to 4 days.
