This Bistek Tagalog recipe will make you smack your lips with the soy citrus sauce! The Filipino beef steak is perfectly thin-sliced and so tender, layered with calamansi or lemon, soy sauce, garlic, and lots of onions, of course. It’s a very easy, quick, popular, and yummy Filipino beef recipe for everyone… and that anyone can make.
Updated on June 10, 2026
Table of contents
Filipino beef steak is especially a favorite of mine since childhood because I think kids (like mine) love the tangy lemon calamansi twist in the sauce.
This is why I’m making this dish and also the chicken bistek variation when I need a solid family meal or something quick and impressive for guests. Even non-Filipinos love this recipe.
Plus, this recipe is comfort food and one of the best Filipino ulam dishes (foods eaten with rice) that can feed everyone… satisfyingly! No whiners at the table!
It is a no-fuss variation that doesn’t require any sort of perfection, only fresh ingredients and lots of sauce. I’m saucey like that.
What is Bistek Tagalog?
Bistek Tagalog, also called Filipino beef steak, is a smart way of making food and adding flavor and volume with simple, local ingredients. It is thin-sliced beef with a soy and citrus sauce. Combined and topped with a lot of onions, bistek Tagalog has savory flavor, texture, and is a filling family meal.
If you’ve read a few more of my recipes before, I love sauce. Bistek’s signature is all about the sauce, then the signature onions.
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 delicious snack.
Why is it called Bistek Tagalog?
If you are new to Filipino cooking, bistek Tagalog is one of the best Filipino beef recipes that you will be sure to enjoy.
Simply put, while Bistek is originated from the Philippines, the word bistek is believed to be derived from the Spaniards’ way of saying beef steak, or bistec.
Therefore, bistek was created and Tagalog refers to the region it came from, commonly the Western Visayas region of the Philippines.
I ate Bistek Tagalog all the time growing up as this is where I have family and it’s common in our households.
So not only is this recipe something I love to share with my family, it’s a taste of home and something I want my kids to feel some familiarity and connection with.
MORE ONE POT RECIPES
Arroz Caldo (Filipino Chicken and Rice Soup)
The Best Beef Salpicao under 20 minutes
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.
What you Need and Tips for creating Bistek Tagalog
Foodie Elevation tip
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.
Bistek Tagalog Ingredients
- NY Strip Steak or other cuts of beef – thin sliced steak recipes require a little pre-tenderizing and the slices should be seared and removed from the pan while the sauce is cooking
- Oil for sauteing – OO or vegetable oil
- minced fresh Garlic
- Sweet Yellow Onions
- Soy Sauce
- Lemon or Calamansi – freshly juiced
- Cornstarch – just a touch helps to tenderize the meat
- Black Pepper – I love fresh grounded coarse pepper
- Water
- A fresh Shallot for garnish
Equipment Needed
- Large skillet, wok, or sauté pan
- Tongs
- Medium mixing bowl
- Small bowl
- Whisk
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Paper towels
- Large plate
- Wooden spoon or spatula
How to Make Bistek Tagalog
- Cut your steak into very thin, long strips.
- In a bowl, marinate the steak for a few hours only using the soy sauce, lemon juice, and a little cornstarch. The cornstarch helps tenderize the meat.
- When ready to cook, separate the steak pieces from the marinade and reserve the marinade sauce for later.
- Gently squeeze excess marinade from the steak and pat the pieces dry with paper towels so they can sear nicely in the pan.
- Heat a large pan over medium heat. Add avocado oil, then sauté the onions and garlic very lightly until fragrant.
- Move the onions and garlic to the side of the pan so they can continue to slowly cook.
- Increase the heat to medium-high and add the steak strips one by one in a single layer.
- Allow the steak to sear without moving it. The onions will continue to caramelize while the garlic becomes fragrant.
- Once the steak develops a golden sear and slightly crisp edges, flip and sear the other side. Move the steak to the side of the pan.
- Add the reserved marinade sauce and a little water. Mix everything together.
- Season with black pepper to taste.
- Add the sliced shallots and briefly mix them into the sauce until glossy but not fully softened or transparent. Continue cooking for a few more minutes until the steak reaches well-done perfection and the sauce slightly thickens.
- If necessary, remove the steak temporarily to prevent overcooking, then return it to the sauce at the end. Serve immediately while hot with plenty of onions and sauce spooned over the top.
You’ll be able to enjoy tender steak and delicious sauce in less than fifteen minutes.
How to Serve Filipino Bistek
Filipino bistek is one of those thin sliced steak recipes, and when you have thin slices, you need lots of sauce. Sauce requires rice (Filipino way).
So have a side of steaming rice and you’ll have the most savory and comforting meal at your plate.
Sides that work with this dish are mustardy greens like bok choy, light vegetarian pancit noodles, and a No Soy sauce ginger garlic fried rice.
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.
Add Ins and Variations
- add mushrooms
- double the sauce and let the sauce reduce for a creamier, saucier version
- add three tablespoons of coconut milk
- add a pat of butter
- add a dash of fish sauce
- try with different rice varieties
FAQs
Yes! Filipino bistek leftovers are yummy because the meat will have absorbed more of the sauce. Store in a glass container.
Yes. I recommend a good airtight glass container and reheating within a few weeks.
It can be if you use gluten free soy sauce which works just fine. I love a gluten free version so definitely give it a try.
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.
One-Pot Bistek Tagalog: Filipino Beef Steak with Caramelized Onions and Lemon Soy Sauce over Arborio Rice
Ingredients
- 1½ – 2 lbs NY strip steak cut against the grain into thin long strips
- 2 tbsp vegetable oil
- 3 large garlic cloves
- 1 whole medium sweet yellow onion cut into rings
- 2 big lemons or ½ cup freshly squeezed juice
- ½ cup regular soy sauce
- ½ cup water
- ¾ tbsp cornstarch
- 1 tsp fresh ground black pepper
- 1 small shallot
Instructions
- Cut the steak into thin long strips. Cut onions into thin rings. Mince the garlic. Squeeze fresh lemon juice.1½ – 2 lbs NY strip steak
- In a bowl add the soy sauce, cornstarch, and lemon juice. Add the meat and marinate for 1-3 hours in the refrigerator. When done, remove the meat and squeeze out any liquid. Pat the steak too so it reduces any moisture. Set the marinade sauce and the meat aside separately.2 big lemons or ½ cup, ½ cup regular soy sauce, ¾ tbsp cornstarch
Making Bistek Tagalog
- Heat a large braiser pan over medium-high heat. Add oil.Add fresh onions and garlic till just slightly browning and fragrant. Move to the side.2 tbsp vegetable oil, 1 whole medium sweet yellow onion, 3 large garlic cloves
- Add steak, one by one and flat onto the pan. Sear one side till browning well. Don't be too tempted to move the meat, so it gets a chance to sear.Move meat to the side once there is brown searing and the meat is still cooking.
- Add all of the liquids. Marinade sauce, water, and pepper over high heat. It should be simmering well for 2-3 minutes.½ cup water, 1 tsp fresh ground black pepper
- Mix everything together. Add shallots.Remove from the heat and cover. Let rest 3 minutes. Serve and enjoy!1 small shallot
Making Arborio Rice
- Rinse the rice well with cold water three times, until the water is mostly clear.
- Add ratio of 1 cup rice to 1½ cups water. Add a tablespoon of salted butter.
- Bring to a soft boil, stir once, then completely keep covered and let it low simmer for 20 minutes.Remove from heat. Fork fluff. Cover. Let rest for TEN minutes. Serve and enjoy!
LEAVE A COMMENT