Bistek Filipino Beef Steak Recipe

Beef sirloin: Thinly sliced beef sirloin is the main protein in this dish, providing a tender and flavorful base.

Soy sauce: Adds a salty and umami flavor to the marinade and sauce.

Calamansi juice: A tangy citrus juice that balances the saltiness of the soy sauce. Lemon juice can be used as a substitute.

Garlic: Minced garlic adds a pungent and aromatic flavor to the marinade.

Onion: Sliced into rings, onions are sautéed to add sweetness and texture to the dish.

Ground black pepper: Adds a mild heat and enhances the overall flavor.

Cooking oil: Used for frying the beef and sautéing the onions.

Water: Helps to create the sauce and simmer the beef until tender.

To achieve the best flavor and tenderness, make sure to slice the beef sirloin against the grain. This will help break down the muscle fibers and result in a more tender bite. Additionally, when marinating, ensure the beef is fully submerged in the soy sauce and calamansi juice mixture to allow even absorption of flavors.

• beef sirloin - Substitute with pork tenderloin: Pork tenderloin is tender and absorbs flavors well, making it a good alternative to beef sirloin.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• calamansi juice - Substitute with lime juice: Lime juice has a similar tartness and acidity, making it a suitable replacement for calamansi juice.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish well if garlic is unavailable.

• onion - Substitute with leeks: Leeks offer a milder onion flavor and can be used similarly in recipes.

• ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• cooking oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used in place of most other oils.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.

• Allow the beef steak to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Transfer the cooled bistek into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.

• For added freshness, place a layer of onion rings on top of the beef before sealing the container. This helps retain the flavor and aroma.

• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).

• If you wish to keep the bistek for a longer period, freezing is an excellent option. Place the airtight container or freezer-safe bag in the freezer. The dish can be stored for up to 2-3 months.

• When ready to reheat, thaw the frozen bistek in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the beef steak in a pan over medium heat. Add a splash of water or beef broth to prevent it from drying out. Stir occasionally until heated through.

• Alternatively, you can reheat the dish in the microwave. Place the bistek in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power in 1-2 minute intervals, stirring in between, until thoroughly heated.

• For a quick meal prep, consider freezing individual portions of bistek along with a side of steamed rice. This makes for a convenient grab-and-go meal.

• Always label your containers with the date of storage to keep track of freshness and ensure you consume the oldest batches first.

• Stovetop Method

  1. Place a skillet over medium heat and add a splash of water or beef broth to the pan.
  2. Add the leftover bistek and cover with a lid.
  3. Heat for about 5-7 minutes, stirring occasionally, until the beef is warmed through and the onions are soft again.

• Microwave Method

  1. Transfer the bistek to a microwave-safe dish.
  2. Add a small amount of water or beef broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through, until heated evenly.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the bistek in an oven-safe dish and cover with aluminum foil.
  3. Add a small amount of water or beef broth to the dish.
  4. Bake for about 15-20 minutes, or until the beef is heated through and tender.

• Steaming Method

  1. Set up a steamer with water and bring it to a boil.
  2. Place the bistek in a heatproof dish and cover with a lid or foil.
  3. Steam for about 10 minutes, or until the beef is thoroughly heated and the onions are soft.

• Knife: essential for slicing the beef sirloin thinly and mincing the garlic.

• Cutting board: provides a stable surface for cutting the beef and garlic.

• Mixing bowl: used for marinating the beef with soy sauce, calamansi (or lemon) juice, and garlic.

• Pan: necessary for frying the marinated beef slices and sautéing the onion rings.

• Spatula: helps in flipping the beef slices and stirring the onions in the pan.

• Tongs: useful for handling the beef slices while frying and transferring them.

• Measuring cups: ensures accurate measurement of soy sauce, calamansi (or lemon) juice, and water.

• Stove: provides the heat source for cooking the beef and onions.

• Serving dish: used for presenting the finished bistek Filipino beef steak.

Marinate in advance: Prepare the beef and marinate it the night before to save time on the day of cooking.

Pre-slice onions: Slice the onions ahead of time and store them in an airtight container in the fridge.

Use a timer: Set a timer for each cooking step to ensure you don't overcook or undercook any part of the recipe.

Batch cook: Double the recipe and freeze half for a quick meal later.

Organize ingredients: Lay out all ingredients before starting to cook to streamline the process.