Best Bistek Tagalog Recipe is one of the well-known recipes in the Philippines especially in Tagalog regions that’s why it is called “bistek tagalog”. Bistek Tagalog is the Filipino version of the classic “Bistec”, a Mexican dish of pieces and slices of salted beef sirloin flattened with a tenderizing tool. Bistec is usually served in tortillas as a taco. But here in the Philippines, bistek tagalog is marinated with soy sauce, calamansi juice and other spices and ingredients. Served as a main dish with rice for lunch or dinner of Filipinos. It is also served as breakfast with egg and fried garlic rice.
Here in The Urban Recipes, I used Rib Eye Breakfast Steak Cut instead of the usual sirloin for my Filipino Bistek or Bisteak Tagalog. The reason behind this is that my family loves beef with fats. We prefer beef meat with fats because it is more flavorful than the lean meat like sirloin. When you’re buying a rib eye breakfast steak cut, you can always ask your butcher to cut the steak half inch thick. I also don’t do the usual tenderizing technique anymore that our old folks do when I was a kid. They use a meat pounder or a back of Chef’s knife to flatten the meat by pounding it. This technique takes a bit of time preparing the bistek tagalog but it can lessen the cooking time. That’s why when I buy breakfast steak cut, I make sure that it’s just half inch thick so I don’t need to tenderize the meat anymore.
BEST FILIPINO BISTEK TAGALOG RECIPE
Preparation Time: 20 MINS.
Cooking Time: 1 HOUR, 30 MINS.
- 1 kg. beef (rib eye breakfast steak cut)
- 15 – 20 pcs. calamansi (juiced)
- 2 head garlic (minced) then split into half
- 2 large white onion (ring cut)
- 5 pcs. green chilies
- 1/2 cup dark soy sauce
- 1 tbsp ground black pepper
- 3 tbsp knorr liquid seasoning
- 4 tbsp canola oil
- 1/2 cup beef stock (you can use beef broth cubes in 1/2 cup of water if no stock available)
- Wash and pat dry the beef. Place the beef in a large bowl and marinate it with calamansi juice, dark soy sauce, half of minced garlic, knorr liquid seasoning and ground black pepper. Slightly massage the beef with the marinade then leave it for 20 minutes or up to 1 hours depending on your time if you are in a hurry or not.
- In a pan, heat the oil over high flame and sear the beef (without the marinate sauce) until it turned golden brown. Keep the beef on the edge of the pan, set to medium heat and add the remaining half of minced garlic and saute it until it turned nice golden brown. Be careful not to burn the garlic.
- Mix the beef and garlic together and add the marinate sauce. Cover and let it simmer over low heat.
- Add half of the stock , onion rings, and green chilies. Let it boil for around an hour or until the beef is tender and the sauce is just right for your preference. (I always consider keeping my bistek with more sauce than drying it just like other recipes because my daughter loves topping the sauce on her rice). If you want it to be a bit drier than it is, you can do so by letting it cook for few more minutes. Taste for adjustment. Simmer again for few minutes.
- Plate and serve.
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