Filipino Beef Steak or Bistek
I am posting this here so I don't 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 soy sauce; too salty, more calamansi juice. If you don't have calamansi (a native small lemon that's 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 15-20 minutes so that it is easier to slice thinly.
I am posting this here so I don't 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 soy sauce; too salty, more calamansi juice. If you don't have calamansi (a native small lemon that's 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 15-20 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 Family's Beloved Filipino Beef Steak
This recipe isn't just a dish; it's a story. A story of family gatherings, shared meals, and the subtle art of balancing flavors. It's the recipe I painstakingly perfected, mirroring the method my mother-in-law and her family have used for years. It's a testament to the deliciousness that comes from a little trial and error, and a whole lot of love.
The beauty of this Filipino Beef Steak, or Bistek as we call it, lies in its simplicity and adaptability. The marinade, a vibrant blend of calamansi juice (a uniquely sour-sweet citrus), soy sauce, and garlic, is the heart of the dish. It's a balance, a delicate dance between tangy, salty, and savory. Getting the right balance is key – too sour, a touch more soy sauce; too salty, a squeeze of extra calamansi. It's a personal journey, a culinary exploration each time you make it.
I've learned that the quality of the beef significantly impacts the outcome. While my in-laws prefer the robust flavor of London broil, I've found that many cuts work beautifully. The secret to tenderness with tougher, more economical cuts is a simple yet effective step – pounding the meat. This helps to break down the fibers, ensuring a wonderfully tender final product. For even slicing, I've discovered the benefit of pre-freezing the beef for 15-20 minutes before cutting.
The cooking process is just as straightforward. The onions, caramelized to perfection, add a delightful sweetness that complements the rich beef. And the final touch – that luscious, flavorful cooking liquid poured generously over the steak – is what elevates this dish to perfection. It's a sauce that deserves to be savored, every last drop. Serve it with rice, and prepare for a taste of the Philippines in every bite.
This recipe isn't just a meal; it's an experience. It's the warmth of family, the joy of sharing, and the comforting taste of tradition. It's a dish I've come to cherish, not only for its deliciousness but also for the memories it evokes. It's the taste of home, a taste I'm delighted to share with you. So gather your ingredients, embrace the simplicity, and savor the journey of creating this extraordinary Filipino Beef Steak. Enjoy!
Beyond the taste, this recipe embodies a sense of connection. The countless times I've made it, the adjustments I've made to fit my preferences, the shared meals with family and friends – it all weaves together a rich tapestry of culinary memories. Each bite holds the essence of these experiences, making it far more than just a dish. It’s a legacy, a tradition passed down, and a story told one delicious bite at a time.
The beauty of cooking lies not only in the final product but also in the process. The time spent preparing the ingredients, the aromas that fill the kitchen, the satisfaction of creating something delicious from scratch – these are the elements that make the experience so rewarding. This recipe isn't merely about creating a delicious meal; it's about connecting with the ingredients, the process, and the rich traditions passed down through generations. It's about embracing the culinary arts as a way to connect with your heritage, your loved ones, and yourself.
