Bistek

It takes just a few simple ingredients to make this flavorful Filipino dish.

By
Elizabeth Ann Quirino
Elizabeth Ann Quirino
Elizabeth Ann Quirino
Elizabeth Ann Quirino, Filipino American cookbook author, is a multi-awarded winner of the Plaridel Writing Awards for best in journalism.
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Updated January 02, 2024
Elizabeth Ann Quirino
Plate of Bistek Topped With Onions Next to a Two Glasses, Lemon Wedge on the Counter and More in a Bowl, and a Light Blue Table Napkin

Simply Recipes / Frank Tiu

Bistek, adapted from the phrase “beef steak” and the Spanish beef dish “bistec,” is a popular Filipino dish. And for good reason—fragrant citrus combined with salty soy sauce is hard to resist. The short list of ingredients is likely already in your pantry and easy to find in supermarkets. 

Bistek is such a crowd-pleaser that it can transcend from an everyday family meal to elegant party fare. Serve this quick and easy savory dish with a side of steamed rice and a veggie for a wholesome meal.

What is Bistek?

The Philippine bistek, from the Spanish word bistec (a beef and onion dish) and similar to the Italian word bistecca, is one of the more popular ways Filipinos cook beef. The thin, tender slices of beef are braised in citrus and soy sauce until tender. 

My Mom used to make bistek a lot with the calamansi that grew in our backyard in Tarlac. Now, as a wife and mother in my American kitchen, this is my go-to quick and easy dish to cook on busy days.

Plate of Bistek Topped With Onions Next to a Bowl of Rice

Simply Recipes / Frank Tiu

The Key Ingredients

The onion rings sizzling in hot oil give off an irresistible aroma that fills the kitchen. The addition of a refreshing lime-like scent from the sauce surrounds the house invitingly.

Aside from the beef, this recipe needs only a few ingredients. If calamansi (whether fresh or frozen concentrate) is not available, use lemons. When in season, Meyer lemons are closest in flavor and tartness to calamansi.

The onion rings are one of the most important ingredients of this recipe, and make the bistek dish instantly recognizable. Use white onions for a milder flavor. If you prefer a more robust taste, red onions give a sharp accompaniment to the meat.

What Kind of Beef to Use for Bistek

Beef sirloin cuts are traditionally used to make bistek. You can also use beef skirt steak, or, if cost is not an issue, rib eye is superb, too. 

I’ve learned from Asian chefs that baking soda is a good meat tenderizer, so I often add it to tough meats. It’s also a good idea to pound the already thin-sliced beef with a meat mallet before marinating. The results will be soft, velvety slices of bistek, cooked in the simplest, easiest way. 

Plate of Bistek Topped With Onions Next to a Bowl of Rice

Simply Recipes / Frank Tiu

Make It Ahead

The best thing about this recipe is that you can make it ahead, freeze it, and then thaw it for a busy day. Refresh it with newly-cooked, crunchy onions and it’s as good as new.

More Filipino Classics

Bistek

Prep Time 5 mins
Cook Time 17 mins
Marinate Time 45 mins
Total Time 67 mins
Servings 4 servings

Ingredients

  • 1 1/2 pounds beef sirloin or skirt steak

  • 1 1/2 teaspoons baking soda

  • 1/2 cup calamansi juice, fresh or frozen concentrate (or lemon juice)

  • 1/4 cup soy sauce (like Silver Swan brand)

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons vegetable oil

  • 1 medium (6 to 10-ounce) white or yellow onion, sliced in rings

  • 2 cloves garlic, minced

  • 1/4 cup beef broth or water

  • Kosher salt, as needed

  • 4 cups steamed rice, for serving

Method

  1. Prepare the beef:

    If your beef is thicker than roughly 1/2 inch, slice it lengthwise into thin filets. Cut the beef crosswise into pieces that are 4 inches long. Using a meat mallet, pound the beef on both sides for a few seconds to make it even thinner.

    Simple Tip!

    If you don’t own a meat mallet, use the back of a large cleaver or rolling pin to pound the meat horizontally and vertically.  

    Transfer the beef to a large bowl and sprinkle the baking soda all over. Rub the baking soda into all sides of the meat. Let sit for 15 minutes.

    Rinse the baking soda off of the beef. Set aside in a mixing bowl.

    Beef Slices Tenderized Using a Meat Tenderizer for Bistek Recipe

    Simply Recipes / Frank Tiu
    Baking Soda Added to Beef Slices in a Bowl Next to a Pale Beige Kitchen Towel

    Simply Recipes / Frank Tiu
    Slice of Beef on a Spatula Raised From a Bowl of Water (the Baking Soda Is Being Rinsed Off Beef Slices)

    Simply Recipes / Frank Tiu
  2. Marinate the beef:

    Add the calamansi juice (or lemon), soy sauce, and black pepper to the beef. Incorporate the ingredients well. Marinate the beef for 30 minutes. If your kitchen is warm, transfer the bowl to the fridge.

    Beef Slices in a Bowl of Marinade Next to a Striped Kitchen Towel for Filipino Bistek Recipe

    Simply Recipes / Frank Tiu
  3. Pan-fry the onions:

    Heat a large skillet over medium-high heat and add the oil. When the oil is hot enough, add the sliced onions to the skillet. Cook the onions until they become translucent, 2 to 3 minutes—just enough so that slices release their sweetness but still maintain some crunch.

    Using a slotted spoon, remove most of the cooked onions and set aside for the garnish later. Leave about 1/4 of the onions in the skillet to cook with the beef.

    Onions Cooking in a Cast Iron Skillet, and Next to It, an Empty Plate and a White Kitchen Towel

    Simply Recipes / Frank Tiu
  4. Cook the bistek:

    In the same skillet using the same oil over medium heat, add the garlic and sauté for 1 minute. 

    Remove the beef from the marinade in the bowl and set aside the liquids. Add the pieces of beef to the skillet. Do not overlap so that the beef cooks evenly. Cook the beef, flipping halfway, until it is well done, about 10 minutes. 

    Pour the marinade over the beef. Add the beef broth or water. Continue cooking until the liquid boils for 2 minutes to meld the flavors. Taste, adding salt only if needed.

    Minced Garlic and Some Onion Slices Cooking in the Cast Iron Skillet, and Next to It, a Plate of Cooked Onions and a White Kitchen Towel

    Simply Recipes / Frank Tiu
    Bistek Cooking in a Cast Iron Skillet With Some of the Onion Slices After Being Flipped, and Next to the Cast Iron Skillet, a Plate With Cooked Onions and a White Kitchen Towel

    Simply Recipes / Frank Tiu
    Marinade Added to the Bistek and Onions in the Cast Iron Skillet, and Next to It, a Plate With Cooked Onions and a White Kitchen Towel

    Simply Recipes / Frank Tiu
    Bistek and Onions Cooking in the Marinade in the Cast Iron Skillet Next to the Plate With Onions and a White Kitchen Towel

    Simply Recipes / Frank Tiu
  5. Serve:

    Arrange the beef on a large, rimmed serving platter. Pour the sauce over the beef. Garnish the top of the meat with the reserved onions. Serve warm with steamed rice.

    Keep leftover bistek refrigerated in non-reactive food containers for up to 1 week. You can also freeze for up to 1 month.

    Love the recipe? Leave us stars and a comment below!

    Plate of Bistek Topped With Onions Next to a Two Glasses, Lemon Wedge on the Counter and More in a Bowl, a Bowl of Rice, and a Light Blue Table Napkin

    Simply Recipes / Frank Tiu
Nutrition Facts (per serving)
383 Calories
22g Fat
10g Carbs
36g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 383
% Daily Value*
Total Fat 22g 28%
Saturated Fat 7g 37%
Cholesterol 117mg 39%
Sodium 243mg 11%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 36g
Vitamin C 8mg 40%
Calcium 46mg 4%
Iron 2mg 14%
Potassium 580mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.