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Beef Sisig

Beef sisig is a variation of the famous pork sisig. Unlike the pork sisig that use pig’s head as the main ingredient, the beef sisig use beef tenderloin.


1 kilo beef tenderloin, with fat
1/4 kilo beef liver or chicken Liver
1/2 cup soy Sauce
1/2 cup vinegar
5 pcs bird’s eye chili or siling labuyo, crushed
4 medium size white onion, chop into small cubes
1 head garlic, minced
1 green bell pepper, chopped into small cubes
1 red bell pepper, chopped into small cubes
3 pcs lemon or calamansi
1/2 cup mayonnaise
1 beef broth cube
salt and pepper

How to cook beef sisig:

  • Slice the beef into strips about half an inch thick.
  • Marinate in soy sauce and vinegar for about one hour.
  • Then fry the marinated beef until golden brown and set aside.
  • Boil the beef or chicken liver and fry it the same as you did in the beef strips. Set aside.
  • Slice the fried livers into medium size cubes. Set aside.
  • In a wok or a heavy skillet, heat about 1 tablespoon oil and saute garlic and onion, chili and bell pepper.
  • Then pour about 1/2 cup of the soy sauce and vinegar mixture from the beef marinade.
  • Simmer for a few minutes then add the pepper and beef broth cube.
  • Add salt according to your desired taste. Then pour the it on the fried beef strips and liver.
  • Put the mayonnaise and some lemon juice to give  a little sourness and mix until all the ingredients are well coated with mayo.
  • Serve hot.

Beef Sisig

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Posted by Manny

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

2 Responses to “Beef Sisig”

  1. lilibeth says:

    i really love this recipe

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