Name: Bistek Tagalog (Filipino Beef Steak)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Filipino
Ingredients: 350 g Beef Sirloin, thinly sliced; 3 tbsp Soy Sauce; 2 tbsp Calamansi Juice; 1 Onion, sliced into rings; 4 clove Garlic, minced; ½ cup Water; ¼ tsp Ground Black Pepper; ½ tsp Brown Sugar, optional, to balance sourness; 1½ tbsp Cooking Oil

45 mintotal

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

The short beef rest fits into prep time while the onion is sliced; keep the simmer gentle so the thin beef stays tender.

Method

Mix soy sauce, calamansi juice, garlic, ground black pepper, and brown sugar in a bowl.
Add the beef slices and coat well, then rest for 10 minutes while you slice the onion.
10 min
Heat oil in a pan and lightly fry the onion rings for 1 to 2 minutes, then remove and keep aside.
1–2 min
Add the marinated beef to the same pan and sear for 3 to 4 minutes until the edges brown.
3–4 min
Pour in the remaining marinade and water, then simmer for 18 to 22 minutes until the beef is tender.
18–22 min
Return the onion rings to the pan and cook for 2 minutes so they soften but keep their shape.
2 min

How to tell it's done

The beef should be tender, saucy, and coated in a glossy soy-calamansi glaze.

Getting it right

Tip

Do not overcook the onion rings at the start; they should finish soft but still visible on top.

What to serve it with

Serve hot with steamed rice and spoon the citrus-soy sauce over the beef.

Common mistakes

The beef turns tough or overly salty.: Slice thinly across the grain, simmer with the measured water, and adjust soy sauce or calamansi only after the beef softens.

Substitutions

Beef Sirloin → Beef — Use any tender beef cut sliced thinly across the grain.
Calamansi Juice → Lemon Juice — Use lemon juice if calamansi juice is unavailable.

Storing and reheating

Refrigerate bistek with its sauce for up to 3 days. Reheat gently; freezing works for up to 1 month, but the onion rings will soften.

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