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Bistek Tagalog 1

Bistek Tagalog

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Filipino


Bistek Tagalog basically are pan fried thinly sliced beef cuts served on a soy sauce calamansi gravy with cooked and/or raw onion rings.


  • 1 kg chuck steak, thinly sliced
  • 1/2 cup Philippine soy sauce
  • 3 lemons
  • 1/2 cup beef stock
  • 1/4 cup water
  • 1 tsp cornstarch
  • 2 large onions, sliced into rings
  • 4 cloves garlic, minced
  • freshly ground black pepper
  • salt
  • oil


  1. Tenderize beef with a meat mallet or a back of a cleaver, place beef in sealable containers then marinate in juice of 2 lemons, pepper and salt. Marinate for at least 24 hr.
  2. Drain beef in a colander and set aside, before frying make sure it’s in room temperature and thoroughly drained.
  3. In a pan, heat oil and pan fry marinated beef in very high heat for 2 minutes on each side, do not overcook otherwise it will be hard.
  4. Remove beef from pan then set aside, now using the same pan sauté onions do not overcook.
  5. Mix together cornstarch, water, beef stock and soy sauce. Once free of lumps pour mixture in the pan bring to a boil. Add water if you find it salty.
  6. Once the sauce boils add remaining lemon juice (adjust to the sourness you want) and pan fried beef simmer covered for 2 minutes, season with salt and freshly ground pepper then turn off the heat. Place in serving platters then serve.