Pin it
This Filipino bistek comes from what I watched my lola cook countless times. The zing from calamansi and that salty hint from soy sauce hug every slice of beef. Sweet onions simmer in that rich sauce and, honestly, that smell always takes me right back to family Sundays around our table. Making it now, my kitchen feels like home no matter where I am.
Irresistible and Easygoing
You won't believe how a handful of things in bistek make it so punchy. Marinating beef like this takes it from boring to out-of-this-world—crazy tender and packed with bold taste. Letting onions get golden just makes the whole thing sweeter. Last weekend, my neighbor got a whiff drifting into her window and now she makes it all the time. Her crew just piles that sauce over heaps of rice, they can't stop!
Stuff You'll Grab
- Beef that's top-notch: Grab skirt or sirloin, cut nice and thin.
- Marinade magic: Squeeze calamansi (or lemon), pour in soy sauce, shake on fresh pepper.
- Lots of flavor: White onions for sweetness, fresh garlic for punch.
- Little extras: Sugar adds that perfect background hint.
- Cooking things: Vegetable oil to cook, water to make the sauce silky.
Cooking Time—Let's Go
- Start with your beef:
- Stir up that marinade, then toss the beef in until every slice soaks it up. Wait at least half an hour, but if you chill it longer, that's even better.
- Sear some slices:
- Heat up your skillet and quickly brown the beef—just don't toss it all in at once. You want every piece to get nice and caramelized, not crowded and steamed.
- Sauté those onions:
- In that same pan, cook your onion rings until soft and turning golden. They'll pick up all the tasty bits.
- Make saucy magic:
- Pour your marinade right back in. Let that sauce bubble down so it thickens. Slide the beef back so it can mingle and soak everything up.
Pin it
How I Get It Just Right
I've lost count of the times I've made this, so I've picked up some hacks. Smash your beef a little before marinating—it gets way softer. Always go with white onions; nothing else gets that mellow, sweet vibe. If you make extra sauce, you'll never hear complaints—people always want more over rice. I often cook enough to last all week and just gently reheat as needed.
Plating Up
We dish up bistek right onto a bed of hot, fluffy rice so none of that sauce goes to waste. Lay those onions right on top—trust me, they're the best part. If I'm feeling extra, I throw in a side of plain veggies, but honestly, beef and rice is all I need.
Keep Some for Tomorrow
This dinner only gets tastier after chilling out in the fridge for a day or two. It'll stay good for three days—just give it a slow warm-up so nothing dries out. Want to freeze some? It hangs out fine for about two months. Add a splash of water when you reheat so it stays nice and juicy.
Make It Yours
I stick close to my lola's way, but now and then, I like to switch things around. Extra garlic? Always a win. Bit of pepper tossed on right at the end wakes it up. Can't find calamansi? Lemon juice steps in just fine. Cooking's all about putting your personal touch on family favorites—keeps things fun but still familiar.
Pin it
Beyond Dinner Plates
Honestly, bistek is more than something to eat at our place. I whip it up when anyone needs cheering up, when we miss home, or just want some comfort from old times. The way that smell fills up every corner, how everyone's drawn into the kitchen—that's the real magic, especially when it's food that's been passed down from one generation to the next.
Frequently Asked Questions
- → What cut of beef is best for Bistek?
- Go for sirloin or skirt steak for the best bite. Slice it thin and let it soak in the marinade. Can't find those? Any lean cut that'll cook fast works, just cut it up small.
- → Can I substitute the calamansi juice?
- Totally! Lemon juice steps in just fine if calamansi's hard to get. You'll still get a nice bright zip and the beef will get nice and tender in the sauce.
- → Why do you use baking soda on the beef?
- Baking soda's in there to help soften up the meat. Tossing a little on breaks down those tough parts, so even if your beef isn't the fanciest, it'll come out nice and tender.
- → How long can I store leftover Bistek?
- Stash leftovers in the fridge, covered, and they'll be good for about a week. Want to keep it around longer? Pop it in the freezer and it'll last a month. Just let it cool before you store it.
- → What can I serve with Bistek?
- Rice is perfect for soaking up that sauce, but you can also add stir-fried veggies or a simple salad. Some folks like it with a fried egg right on top—it's extra filling that way.