Filipino Bistek Recipe Steak And Onions

BISTEK TAGALOG (FILIPINO BEEF STEAK)

Steps:

• In a bowl, combine beef, lemon juice, soy sauce, sliced onions, garlic, and pepper. Massage marinade into the meat and marinate for about 30 minutes.
• Remove meat, onions, and garlic from marinade, squeezing and reserving excess liquid.
• In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat.
• In the pan, add onions and garlic, and cook, stirring regularly, until softened. Return browned beef to pan.
• Add reserved marinade and meat juices. Add water and bring to a boil.
• Cover, lower heat, and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced. Season with salt to taste.
• Turn off heat. Garnish with onion rings, if desired, and cover to allow onions to cook slightly in the steam. Serve hot.

FILIPINO BEEF STEAK

Steps:

• Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
• Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
• Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.

FILIPINO-STYLE BEEF STEAK WITH ONION AND BAY LEAVES (BISTEK)

Steps:

• Slice steaks in half lengthwise. Following natural seams in meat, cut each half into 2-3 pieces and set aside.
• Heat 1 Tbsp. oil in a large skillet over medium. Add bay leaves; cook until beginning to brown around the edges, about 1 minute. Add onion and 1/2 cup water. Cover skillet (use a baking sheet if you don't have a lid) and cook until onion is partly tender; it should have lost its raw bite but still have some crunch, about 5 minutes. Transfer onion and bay leaves to a plate with a slotted spatula or tongs.
• Increase heat to medium-high and bring remaining liquid in skillet to a boil. Cook until only 2 Tbsp. remains. Scrape into a small bowl and stir in lemon juice and soy sauce. Set sauce aside.
• Wipe out skillet and heat remaining 1 Tbsp. oil in skillet over medium-high. Season reserved meat with salt. Working in batches, cook meat undisturbed until dark brown, about 2 minutes. Turn and cook until second side is lightly browned, about 45 seconds. Transfer to a platter.
• Reduce heat to medium (let skillet cool a little if it is very hot) and cook reserved sauce in skillet just to let flavors meld, about 1 minute. Add 1-2 Tbsp. water if sauce is too concentrated. Pour over meat and top with onion and bay leaves.

FILIPINO BISTEK RECIPE | STEAK AND ONIONS

Steps:

• Marinate the beef with soy sauce, juice of 1 lemon, bay leaves, and ground pepper for 30 minutes at a minimum or even overnight. See note below.
• Add olive oil to a large sauté pan (large enough to fit all slices of meat). Remove the beef from the marinade and brown each side in the pan for about 3 minutes each over medium heat. Important: Do not use or discard your marinade, it will be used in a later step.
• Remove the browned beef from the sauté pan and add the sliced onions. Cook the onions for about 3 minutes until slightly translucent. Reserve some onion slices as a garnish after cooked. Add a little water if needed to remove the browned bits from the bottom of the pan. Include the minced garlic and cook for an additional minute.
• Put the beef back into the sauté pan with the onion and garlic. Pour the marinade into the pan and add the 1/2 cup of water (remove the bay leaves from the marinade before pouring into the pan). Cover the pan and place on low heat for about 15 minutes.
• Optional: Cook the sliced potatoes in a small sauce pan over low heat for about 10 minutes. Add olive oil, water, and salt to the sauce pan while cooking.
• Once the meat has finished simmering, toss the cooked potatoes into the sauté pan if including. Garnish with reserved onion slices if using. Serve with white rice. Enjoy!

BISTEK (FILIPINO BEEF STEAK)

Steps:

• Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
• Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
• Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
• Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
• Pour the reserved marinade into the pan with water to deglaze, scraping up the browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
• Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.

FILIPINO BEEF STEAK OR BISTEK

Steps:

• In a nonreactive bowl (non-metal), mix kalamansi juice, soy sauce, and garlic. Taste it, if it's too sour, add soy sauce; if it's too salty, add more juice. Balance out the flavors. Remember you can also adjust near the end of cooking the beef.
• Cut up the beef into about 1/4" strips. Pound it with a meat tenderizer (optional).
• Season the meat with gound pepper. Add meat to soy sauce mixture and stir to let it soak up the marinade evenly. Let sit in the marinade for at least 30 minutes.
• Heat a (non-reactive) skillet. Add one tablespoon of oil. Stir fry the onion rings until translucent and a tiny bit brown on the edges but still with a bit of a crunch. Remove from skillet and set aside.
• In the same pan, heat one tablespoon of oil. Pan-fry the beef working in batches, remove after browning on both sides. When all the beef has been browned, pour the marinade into the skillet and bring to a slow boil and simmer for a few minutes or until cooked through. Adjust the sauce with more soy sauce or juice, or some water, to suit your taste. After adding soy sauce always let it cook a little.
• Slide the beef slices onto a serving plate, arrange the onion rings on top. Make sure to pour all the rest of the cooking liquid on top (this is great on rice).
• The leftovers freeze well.