Bistek Ingredients

  • 1 kilo beef top round or sirloin, sliced thinly
  • 8 pcs calamansi or 2 medium lemon, juiced (about 1/4 cup juice)
  • 1/4 cup soy sauce
  • 1 head garlic, peeled and minced
  • 1 onion, peeled and sliced thinly
  • 1/4 teaspoon pepper
  • 3 tablespoons canola oil
  • 1 cup water
  • salt to taste
  • 1 onion, peeled and sliced into rings

Meat You'll Need

Preparation

  1. Cut your steaks into thin, even pieces.
  2. Marinate beef in soy sauce, calamansi or lemon, and ground black pepper for at least 1 hour. You can also marinate your meat overnight for best results.
  3. Drizzle oil onto your pan, heat it, then pan-fry the thinly-sliced onions until they are translucent. Set aside.
  4. Drain the marinade from your steaks then set it aside. On the same pan, pan-fry the steaks for 1 minute each side. Remove and set aside.
  5. Add more oil if needed then pan-fry your onion rings until they soften, but make sure not to overcook them. Set aside.
  6. Saute garlic until light golden brown then pour the remaining marinade and water.
  7. Once the sauce comes to a boil, add your beef. Cover the pan and simmer until your steaks are tender. You can add water as needed.
  8. Once the meat is cooked and tender, season with garlic black pepper. Season with salt as needed.
  9. Transfer to a serving plate and top the dish with pan-fried onions. Serve hot and enjoy!

Cooking Tips

Wondering how to cook the beefsteak or bistek the right way? We’re letting you in on our secret.

  1. The secret to tender bistek is to cut your meat evenly and tenderize it. TenderBites butchers already do this to save you time on meal prep, but if you have any special instructions, just let us know.
  2. The onion garnish takes your bistek to another level. Pan-fry your onion rings at high heat for 1 minute each side to keep them crisp and tangy.
  3. Cook your steaks at high heat in a shorter time as overcooking makes the meat tough. But the cooking time will depend on the quality and freshness of your meat. Cut through your meat with a fork from time to time to check its tenderness.
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