Bistek Tagalog (Filipino Beef with Lime Soy Sauce)
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Thin beef and thick onion rings are tossed in a salty, tangy sauce of soy sauce and lime juice, a regular weeknight dish with rice in Filipino homes.
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It is the Philippine version of Spanish bistec, and there calamansi is squeezed in where wine or vinegar would go; lime takes its place in this recipe. The onions cook only until translucent with lightly browned edges and keep some crunch.
Ingredients
Instructions
- 1
Slice 260g beef thinly against the grain, then pat off surface moisture.
Keep the slices even so they sear quickly over high heat before the fibers tighten and turn tough.
- 2
Mix 3 tablespoons soy sauce, 2 tablespoons lime juice, 1 teaspoon minced garlic, and 0.5 teaspoon black pepper.
Add the beef, coat every slice, and marinate for at least 30 minutes.
- 3
Cut 180g onion into 1cm-thick rings, keeping loose pieces together for the pan.
Avoid very thin slices because they soften too quickly and lose the distinct onion texture.
- 4
Heat the pan over medium-high heat and add a thin layer of oil.
Cook the onion rings first until translucent with lightly browned edges, then remove them before they collapse.
- 5
Lift the beef from the marinade, letting excess liquid drip off, and spread it in the hot pan.
Sear over high heat, turning when the surface browns, and avoid crowding so it does not steam. Set the seared beef aside.
- 6
Pour in the remaining marinade with 1 teaspoon sugar and simmer about 1 minute, until glossy and slightly reduced.
Return the beef and onions, toss briefly to coat, and serve over steamed white rice.
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