Filipino Beef Steak or Bistek
I am posting this here so I dont lose it This is the first time I got this right at least the way my MIL and her family makes it Note the measurements are still altered by taste too sour more soysauce too salty more calamansi juice If you dont have calamansi a native small lemon thats sweet and sour at the same time you can try using meyer lemons Typically my inlaws use london broil but you can use any cut One of the methods used to tenderize the tough cut yet cheap cut of meat is to pound it Another hint on handling the meat Before you slice it stick it in the freezer for 1520 minutes so that it is easier to slice thinly
I am posting this here so I dont lose it This is the first time I got this right at least the way my MIL and her family makes it Note the measurements are still altered by taste too sour more soysauce too salty more calamansi juice If you dont have calamansi a native small lemon thats sweet and sour at the same time you can try using meyer lemons Typically my inlaws use london broil but you can use any cut One of the methods used to tenderize the tough cut yet cheap cut of meat is to pound it Another hint on handling the meat Before you slice it stick it in the freezer for 1520 minutes so that it is easier to slice thinly
- Carbohydrate 7.15789333333333 g
- Cholesterol 0 mg
- Fat 4.61133333333333 g
- Fiber 1.26626670074463 g
- Protein 0.866026666666667 g
- Saturated Fat 0.618606666666667 g
- Serving Size 1 1 -8 serving(s) (164g)
- Sodium 3.48666666666667 mg
- Sugar 5.89162663258871 g
- Trans Fat 0.239497333333334 g
- Calories 71 calories
Step-by-step
- In a nonreactive bowl (non-metal), mix kalamansi juice, soy sauce, and garlic. Taste it, if it's too sour, add soy sauce; if it's too salty, add more juice. Balance out the flavors. Remember you can also adjust near the end of cooking the beef.
- Cut up the beef into about 1/4" strips. Pound it with a meat tenderizer (optional).
- Season the meat with ground pepper.
- Add meat to soy sauce mixture and stir to let it soak up the marinade evenly. Let sit in the marinade for at least 30 minutes.
- Heat a (non-reactive) skillet. Add one tablespoon of oil.
- Stir fry the onion rings until translucent and a tiny bit brown on the edges but still with a bit of a crunch. Remove from skillet and set aside.
- In the same pan, heat one tablespoon of oil.
- Pan-fry the beef working in batches, remove after browning on both sides.
- When all the beef has been browned, pour the marinade into the skillet and bring to a slow boil and simmer for a few minutes or until cooked through.
- Adjust the sauce with more soy sauce or juice, or some water, to suit your taste. After adding soy sauce always let it cook a little.
- Slide the beef slices onto a serving plate, arrange the onion rings on top.
- Make sure to pour all the rest of the cooking liquid on top (this is great on rice).
- The leftovers freeze well.
My Favorite Filipino Beef Steak Recipe: A Culinary Adventure
As a busy professional, finding time to cook delicious and satisfying meals can be a challenge. But, let me tell you, the reward of a perfectly cooked Filipino Beef Steak, or Bistek, is well worth the effort. This isn't just a recipe; it's a taste of home, a memory wrapped in tender beef and a vibrant, savory sauce. I first learned this recipe from my mother-in-law, and it's become a staple in our family. The key, I've found, is the balance of flavors – the tartness of the kalamansi, the salty depth of the soy sauce, and the subtle warmth of garlic all coming together in perfect harmony.
The beauty of this dish lies in its simplicity. The ingredients are readily available, and the process is surprisingly straightforward. Yet, the result is a culinary masterpiece. The tender beef, marinated to perfection, boasts a rich, umami flavor that's simply irresistible. And the onions, stir-fried until just caramelized, add a sweet counterpoint to the savory beef. The entire dish is a testament to the power of simple ingredients transformed into something extraordinary.
What sets this Bistek apart is the use of kalamansi, a small citrus fruit native to the Philippines. Its unique blend of sweet and sour notes adds a refreshing complexity that you won't find in other beef steak recipes. If you can't find kalamansi, Meyer lemons are a decent substitute, though the flavor profile will be slightly different. The use of London broil is traditional, but any tender cut of beef will work. To ensure the beef is incredibly tender, I often pound it slightly before marinating. Trust me on this one; it makes a world of difference.
This dish is incredibly versatile. Serve it over fluffy rice for a hearty meal, or enjoy it as a standalone dish. It's equally delicious hot or cold, making it perfect for meal prepping. Leftovers reheat beautifully and freeze well, making it a great option for busy weeknights.
Beyond the recipe itself, the preparation of this dish brings a sense of peace and accomplishment. The careful balance of flavors, the precise cutting of the beef, and the watchful eye needed to achieve that perfect sear – these are the elements that transform a simple cooking task into a meditative practice. It's a moment to escape the pressures of daily life and focus on the process of creating something delicious and meaningful. It's more than just a meal; it's a connection to family, tradition, and the joy of good food.
So, next time you're looking for a flavorful and satisfying dish that’s both simple to prepare and deeply rewarding, give my Filipino Beef Steak recipe a try. You might just discover a new family favorite. The delicate balance of sweet and sour, the tender texture of the beef, and the rich, flavorful sauce will have your taste buds singing! And it's the perfect dish to share with friends and family, creating memories that will last a lifetime.
Remember, cooking is a journey, and each dish is a step along the way. Enjoy the process, savor the flavors, and don’t be afraid to experiment! Happy cooking!
