A Slice of Comfort: Filipino Bistek Tagalog
A Simple, Savory Taste of Home
Growing up, bistek nights always hit different .. salty, tangy, saucy, and guaranteed to have me asking for seconds.
When my mom made bistek, she’d sneak in broccoli or green beans to “add fiber,” but I didn’t mind. The savory, tangy sauce made everything taste good. Traditionally, bistek is just beef and onions, but like any Filipino dish, it evolves in every home kitchen.
Ingredients:
1 lb top round steak, sliced thin
¼ cup reduced-sodium soy sauce
Juice of 1 lemon (traditionally calamansi, but lemon works great)
Minced garlic
1 medium white onion, sliced into rings
1 to 2 tbsp cooking oil
Optional: 1 cup broccoli (or veggie of choice) for added nutrients
(My mom didn’t measure, but helped me with this. always season to taste)
Instructions:
Marinate overnight (optional)
In a bowl, combine soy sauce, lemon juice, and garlic. Add the thinly sliced beef, mix well, and let it marinate for a full day. If you don’t it’s okay!
That long soak helps tenderize the beef and lets all those flavors settle in deep.Sear the beef
Heat oil in a pan over medium high heat. Cook the beef in batches, and don’t overcrowd the pan. You want each piece to get that perfect crisp edge and a little browning for flavor.Build the flavor
Remove the cooked beef and set it aside. In the same pan, add the sliced onions and sauté until soft and lightly golden, scraping up those beef crumbs as you go.Combine everything
Return the beef to the pan with the onions. Pour in the leftover marinade and add an extra splash of soy sauce if needed. Let it simmer until the sauce slightly thickens and coats the meat beautifully.Add veggies (optional)
For a little balance, toss in broccoli or your favorite vegetable right before turning off the heat. It adds color, nutrients, and a fresh bite.Serve with rice, always rice.
Because that salty, tangy sauce deserves to be soaked up in every spoonful.
If you try this recipe, tag me @shameikalhsmith, I’d love to see your take!
