My husband had never tried bistek Tagalog before. Needless to say, when he did, the plate was left sparkling clean! Filipino beef steak is layered with notes of tangy lemon, soy sauce, garlic, and lots of onions. The sauce is savory and piquant. This bistek Tagalog recipe is a flavor jammed one-pot meal, and very easy to make.

Filipino beef steak is especially a favorite of mine since childhood…it really is comforting on a cool day for a cozy at-home dinner.

It is a no-fuss variation that doesn’t require any sort of perfection, only fresh ingredients and lots of sauce.

It’s All in the Sauce

If you’ve read a few more of my recipes before, I love sauce.

Filipino food is especially sauce driven because the combination of meats, sauce, and being able to combine that with rice (ulam) makes it something available to mostly everyone that is looking for a complete meal.

In fact, just the sauce and rice alone can be a filling snack.

What cookware do I use to make Bistek?

One-pot meals are also on my everyday recipe list because it simply saves time.

I suggest Dutch braiser style cookery due to the even heating elements for searing, tight fitting lids for stewing, and ability to move ingredients around easily.

I invested in a large Dutch braiser over a decade ago, and use it daily for so many kinds of dishes (it’s perfect for bistek and Filipino recipes) and it still is in excellent condition.

They clean really easily too. I put soap, vinegar, and baking soda and everything comes off. Fresh lemon with baking soda works too for tougher stains.

Worth every penny. This is NON sponsored. I just really love my cookery because I don’t need more than a few core pieces to make so many recipes.

With the cookery used in this bistek Tagalog recipe, it allows for moving some of the ingredients off to the side to cook other parts of the meal.

USing Both Onions and Shallots

Shallots have a beautiful, palatable sweet and mild flavor. They are the touch needed in Filipino bistek to take this recipe next level.

The yellow onions should be cooked a little longer with the sauce for a balanced acid with the richness of the meat and salt in the sauce.

A nice sear and sauté on the onions will be flavorful and toothsome.

Then, keep the shallots less cooked for a more classic bistek.

I can assure you that I’ve never had leftovers with this dish, and it pleases everyone at the table, even the ones who have never tasted this before.

What you Need and Tips for creating Bistek Tagalog

Steps

• First, cut your steak into very thin and long strips.

• Then, when making thin sliced steak recipes, marinate your steak for a few hours only in the liquid ingredients of soy sauce and lemons with a little cornstarch to help tenderize.

When ready to begin, separate the steak pieces from the marinade and squeeze any marinade liquid out of them. Then, pat them dry so they can sear nicely in the pan.

• Heat your large pan over medium flame, add easy oil, and sauté your onions and garlic just very slightly. Move them to the side so they continue to slow cook, and then boost your flame and add the steak strips.

• Add the steak pieces one by one so they start searing and get a little crisp. Do not move your steak around so they can sit and sear while the onions are continuing to caramelize and the garlic turns fragrant.

• The key is to let the heat be high on the pan so the Filipino beef steak gets a quick sear, then sear the other side and move the steak to the side of the pan.

• Add the marinade sauce and a little water. Mix everything up.

• Add pepper to taste. Then add the sliced shallots and briefly mix them in so they get glossy, but not transparent.

• In a few minutes, you can remove everything, mix it all up, and let the steak cook to just right well-done perfection while it rests. (If necessary, remove the steak to avoid overcooking it and then add it back to the sauce at the end)

You’ll be able to enjoy tender steak and delicious sauce in less than fifteen minutes.

Serve over Arborio Rice

Mmmm, the masterpiece element, Arborio rice. I love perfectly cooked jasmine rice, but sometimes, Arborio rice is a welcome switch.

It was with such intent, that I saw how this thin sliced steak recipe could go the next level with this creamier, more sticky variety of rice.

For Filipino beef steak, it compliments well with it’s firmer and more chewy texture. It absorbs the sauce and I like a slight add of butter to season.

As an Italian variety of rice, the mix may not seem natural, but that is where the beauty of loving food comes in for me.

I see that we all enjoy so many of the same things, and it’s just a matter of variations.

In the end the food still joins us all together.

It’s one thing that really makes me smile, seeing how things that can be seemingly from different worlds can easily meet and make something beautiful.

Steps to cook Arborio Rice

• Follow the bag instructions or easily ratio 1 cup of rice to 1 1/2 cups of water.
• Be sure to have rinsed your rice with cold water.
• Add a tablespoon of salted butter into the water.
• Let the rice cook for about 20 minutes and then let it rest covered for another 5 minutes.
• Fluff with a fork and let it rest an additional 3-5 minutes before serving.

Arborio rice is naturally gluten-free and you can make this whole meal gluten-free by using gluten-free soy sauce.

What do I do if I use different cuts of meat? If you use top round or chuck roast, you can braise your beef for a longer time until it becomes soft. Close the lid and let everything simmer on low for 40 minutes. Double all the liquids if you will braise the meat.