Bistek is a beef dish coined after the western beef steak. There is no similarity unless of course sirloin is use but you can always use any lean part. Other less tender part is more flavourful but it has to be cut thinly and pound each slice lightly to tenderize, otherwise it has to be cooked a little longer. It is a tasty, saucy and tangy, it goes very well with piping hot rice.

Bistek Recipe

Bistek is one of the best seller at carenderias, canteen and any other eatery. I my self really love this dish, because it is salty and tangy it make you crave for a second serving.


1 k. beef sirloin, cut into thin slices
2 medium size onion, sliced into rings
1/2 head garlic, finely chopped
1/2 c. soy sauce
1/4 c. kalamasi juice
1/2 tsp. sugar
cooking oil

Cooking procedure:

Bistek - Cooking Procedure

Marinate beef in a mixture of soy sauce, kalamansi juice, sugar garlic and pepper for 1 hour or overnight in the refrigerator. Separate the beef from the marinade reserving the marinade on a separate bowl and set aside. In a wok heat a tablespoon of oil and stir fry onions until translucent remove from wok and set aside. In same wok heat 3 tbsp. of oil and stir fry beef a few pieces at a time until color changes to dark brown and start to sizzle. When all the beef are done, return it to the wok, pour in remaining marinade and 1 cup of water bring to a boil. Simmer for 2 to 3 minutes or until sauce is reduced to half. Add in onions and simmer for a minute. Serve with a lot of rice.


  1. thanks for this recipe, I tried it and masarap! But for final touch, I squeezed half Lime (no calamansi in Bangkok) before serving. Mabuhay!

  2. Hi May,
    I am glad you like my recipes, thanks.

  3. I tried this and my hubster loves it so much! Thank you for the post!

  4. @ addictedtohighheels-season2
    Its my pleasure, thank you to...


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