This is a Filipino style beef steak. Made from thinly sliced beef and marinated with soy sauce, calamansi juice, pepper and liquid seasoning. It should be marinated for at least an hour for the beef to absorb the marinade. In choosing the beef, tenderloin is the best but it is expensive compared to other pasts of the beef. You can use beef briskets or shoulder for making this bistek tagalog.
Cooking this bistek is simple and requires few and simple ingredients. First of all, you should marinate the meat with calamansi juice, soy sauce and liquid seasoning. After marinating, stir fry the onion first until tender then set aside. Fry the meat until brown then boil it with soup stock together with the marinade until tender. Add more water if necessary to avoid drying up and burning the meat. Then garnish with onion rings. You can also cook the onion rings by stir frying for a few minutes. Serve it with steamed rice or fried rice.
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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.
Hi Devin, its more practical to measure the calamansi by piece. What I’ve written in the ingredients is 8 pcs calamansi, then extract the juice. Its like a piece of lemon, then extract the juice from the lemon.
How do you make a soup stock???????? I’ve always subscribed to panlasang pinoy it’s the first time I’ve encountered an ingredient that’s vague and very unhelpful. It’s annoying. Soup stock. Where do I get soup stock. It can’t be beef or chicken broth can it? Coz if it were then why put soup stock and not beef or chicken broth? Soup stock.
Hi Ian, you will encounter the term “soup stock” in many cook books and the writer need not explain what is soup stock. Its a blessing that you can search the internet these days to find out what soup stock means. If you only made a little research you will know it. Here is an explanation from wikipedia:
“Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups, stews and sauces. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.” Source Wikipedia-en.wikipedia.org/wiki/Stock_(food)
By the way, I made a little update on the recipe regarding how to make the soup stock.
Hi Devin, its more practical to measure the calamansi by piece. What I’ve written in the ingredients is 8 pcs calamansi, then extract the juice. Its like a piece of lemon, then extract the juice from the lemon.
You mention 4-8 Pcs of Calamansi juice. What does that translate into oz or any other kind of measurement?
Hi Kuya Manny, what is the best type or brand of soy sauce for bistek? Salamat po!
Hi Armids, if you can find Maggi Soy, I think it will taste great.
How do you make a soup stock???????? I’ve always subscribed to panlasang pinoy it’s the first time I’ve encountered an ingredient that’s vague and very unhelpful. It’s annoying. Soup stock. Where do I get soup stock. It can’t be beef or chicken broth can it? Coz if it were then why put soup stock and not beef or chicken broth? Soup stock.
Hi Ian, you will encounter the term “soup stock” in many cook books and the writer need not explain what is soup stock. Its a blessing that you can search the internet these days to find out what soup stock means. If you only made a little research you will know it. Here is an explanation from wikipedia:
“Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups, stews and sauces. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.” Source Wikipedia-en.wikipedia.org/wiki/Stock_(food)
By the way, I made a little update on the recipe regarding how to make the soup stock.
Hi Joshua, thanks for your comment. I’m sure you can cook this with ease.
Wow yummy! I want to try cooking this bistek recipe!