Bistek Tagalog is a very popular Filipino dish, it is in fact considered as one of our national dishes. The name came from a Filipino slang word which was derived from the word “Beef Steak”, but this beef steak is cooked differently, meat is usually pan fried then cooked again by simmering it in a thick calamansi juice and soy sauce mixture.
- 700g Pork Tenderloin sliced thinly
- 1 large potato, thinly sliced
- 2 large white onions, sliced to form onion rings
- juice from 3 lemons
- 1/2 cup soy sauce
- 1/2 cup beef stock
- 1 cup water
- 1 tbsp cornstarch
- freshly ground black pepper
- Marinate pork in 1/3 of the lemon juice, pepper and salt. Marinate for at least 24 hr.
- Deep fry potato slices until crispy, set aside
- Drain pork in a colander and set aside, before frying make sure it’s in room temperature and thoroughly drained.
- In a pan, heat oil and pan fry marinated pork.
- Remove pork from pan then set aside, now using the same pan sauté onions do not overcook.
- Mix together cornstarch, water, beef stock and soy sauce. Once free of lumps pour mixture in the pan then bring to a boil. Add water if you find it salty.
- Once the sauce boils add remaining lemon juice (adjust to the sourness you want), season with salt and freshly ground pepper then turn off the heat. Set aside.
- On a plate arrange pork then pour the sauce on top. Garnish with fresh onions and fried potatoes.