Bistek Tagalog
This dish features thinly sliced beef sirloin or flank steak marinated in a pristine blend of fresh calamansi juice, savory soy sauce, and crushed garlic.
Course: MainCuisine: Filipino
Servings
10
servingsPrep time
1
hour20
minutesCooking time
20
minutesCalories
482
kcalTotal time
1
hour40
minutesIngredients
2 kg Beef Sirloin or Top Round
1 cup Soy Sauce
3/4 cup Calamansi Juice
2 whole Garlic
5 pieces White or Yellow Onions
1.5 cups Water (or Beef Stock)
1.5 tablespoon Brown Sugar
1 tablespoon Whole Black Peppercorns
1/2 teaspoon Ground Black Pepper
to taste Salt
Directions
- Combine the beef, calamansi juice, soy sauce, minced garlic, pepper, and half of the onion rings in a bowl.
- Drain the meat and aromatics. Gently squeeze the beef to remove excess moisture. Reserve the leftover marinade.
- Heat oil in a pan over high heat. Fry the beef slices in batches without crowding the pan. Remove beef and set aside.
- In the same pan with the beef drippings, toss in the remaining raw onion rings and garlic.
- Pour the reserved marinade and water into the pan. Bring to a boil, return the beef, cover, and drop to low heat.
- Top with the marinade onion rings (or fresh ones), turn off the heat, and cover for a minute to steam the onions.
Notes
- Freeze your block of beef for 20 to 30 minutes before cutting. Firming up the meat makes it incredibly easy to slice into paper-thin strips. Always cut against the grain so the meat breaks apart easily when chewed.
Nutrition Facts
- Serving Size: 100 g
- Total number of serves: 10
- Calories: 482kcal
- Fat: 29.8g
- Saturated Fat: 12.1g
- Cholesterol: 112mg
- Sodium: 1671mg
- Potassium: 773mg
- Carbohydrates: 6.5g
- Fiber: 0.5g
- Sugar: 4.2g
- Protein: 44.8g
- Calcium: 29mg
- Iron: 5mg
- Vitamin K: 1.9mcg
- Thiamin: 0.2mg
- Riboflavin: 0.4mg
- Niacin: 8.5mg
- Vitamin B6: 0.8mg
- Vitamin B12: 5.6mcg
- Folate: 17.2mcg
- Pantothenic Acid: 0.7mg
- Phosphorus: 393mg
- Magnesium: 55mg
- Zinc: 7mg
- Selenium: 33.8mcg
- Copper: 0.2mg
- Manganese: 0.3mg