Bistek Recipe

Name: Lina's Filipino Marketplaces Bistek Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Filipino
Ingredients: 1 lb beef sirloin steaks (1/2–3/4 inch thick); 1 cup soy sauce; 1 /4 cup calamansi juice (or fresh lime/lemon juice); 6 pcs garlic cloves, minced; 1 tsp black pepper, freshly ground; 1 tbs brown sugar; 2 pcs yellow onions, cut into 1/4-inch rings; 1 cup beef broth or water; 1 tsp cornstarch; 1 tbs water (for cornstarch slurry); 2 tbs vegetable oil; 1 tsp salt; 2 tbs thinly sliced green onions; 2 pcs extra calamansi or lime wedges

Inspired by Lina's Filipino Marketplace

Time45m

Serves3

Make Bistek Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Marinade

1 lb beef sirloin steaks (1/2–3/4 inch thick)

1 cup Aged soy sauce

1 /4 cup calamansi juice (or fresh lime/lemon juice)

6 pcs Garlic cloves, minced

1 tsp Black pepper, freshly ground

1 tbs Brown sugar

Onions and Sauce

2 pcs yellow onions, cut into 1/4-inch rings

1 cup beef broth or water

1 tsp Cornstarch

1 tbs water (for cornstarch slurry)

2 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

Garnish (optional)

2 tbs thinly sliced green onions

2 pcs extra calamansi or lime wedges

Method

Beef and Marinade

Prepare and marinate beef

Trim any excessive fat from the steaks and, if desired, make 6–8 shallow crosswise slashes on each steak to help flavor penetrate. Place steaks in a shallow dish or zip-top bag.

In a bowl, whisk together soy sauce, calamansi (or lime) juice, minced garlic, black pepper, and brown sugar until sugar dissolves.

Pour the marinade over the steaks, turning to coat evenly. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours. Do not marinate more than 6 hours to avoid meat becoming mushy from acid.

Onions and Sauce

Cook onions

About 20 minutes before serving, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion rings and sauté, stirring occasionally, until softened and edges are lightly caramelized, about 8–10 minutes. Remove onions from pan and set aside.

Sear beef

Wipe the skillet lightly with a paper towel and add remaining 1 tablespoon oil; return to medium-high heat. Remove steaks from marinade (reserve marinade) and pat lightly dry with paper towels. When pan is hot, add steaks and sear 2–3 minutes per side for medium (adjust time for desired doneness). Avoid crowding — cook in batches if necessary. Transfer cooked steaks to a plate and tent with foil to rest 5–7 minutes.

Pour reserved marinade into the hot skillet. Add 1 cup beef broth (or water) and bring to a gentle boil, scraping any browned bits from the bottom with a wooden spoon. Allow liquid to reduce slightly for 2–3 minutes.

Whisk together cornstarch and 1 tablespoon water to make a smooth slurry. Slowly whisk slurry into the simmering sauce and cook 1–2 minutes until sauce thickens to a glossy consistency. Taste and adjust seasoning with up to 1 teaspoon salt (or more soy sauce to taste).

Return the seared steaks to the skillet and spoon sauce over them to reheat briefly (1 minute). Add the cooked onions on top of the steaks and allow everything to warm together for 1–2 minutes so flavors meld.

Finish and Serve

Transfer steaks to a serving platter, spoon extra sauce and onions over the steaks. Sprinkle with sliced green onions and serve with calamansi or lime wedges on the side.

Serve immediately with steamed white rice and a simple vegetable side. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or microwave.