Cook This: Bread Your Bistek For a Crispy Take on The Classic

July 11, 2017

In the culinary world, throwing food into the fryer has become the norm. Deep fried ice cream? Yawn. Fried butter? Clearly, solidified fat needs to be breaded and fried in more fat. Even watermelon, coke, and water get the fried treatment, because why not? After years of witnessing this, it’s easy to feel jaded and to forget the novelty of deep frying. But in some instances, you find a gem and you start to wonder why have I only found this now? Needless to say, this was our exact sentiments when we first faced a plateful of this chicken fried bistek.

“But wait, what exactly is chicken fried bistek?” you ask. Simply put, it’s crisp deep-fried breaded beef steak slices doused in salty and acidic bistek sauce with onions. The process of breading meat isn’t new, there’s schnitzel, milanesaempanizado, and chicken fried steak for example; this recipe takes inspiration from these dishes. We apply the process of breading to bistek, breading bistek is a new take on the local dish.

Similar to the classic, the calamansi juice in the sauce cuts through the richness of the breaded beef and soy, creating a balance of saltiness, umami, and acidity. While the flavors of the dish doesn’t stray too far from the familiar, it’s the additional texture that makes this recipe different. The breading acts as a protective barrier to the beef, it helps retain the juice of the beef during cooking, and it gives the dish its crisp texture. If eaten as soon as it’s served, the breading retains its crispness despite the generous addition of the sauce—be careful not to let the sauce soak through as this will soften the crust.

The procedure to cooking this recipe is similar to how the classic variation is prepared at home. The beef is marinated and fried; but instead of flash frying the beef after marinading, in this recipe is breaded and fried until the crust is crisp. While the sauce is cooked down until thickened and served on top of the breaded beef. You might be stuck in a state of deep-fried overload but there’s a good reason why people love deep fried food so before you say “Oh god, not another deep fried dish” give this deep fried breaded bistek a chance and rediscover why fried food is so popular.

Deep Fried Breaded Bistek

Yield: 4 servings
Time: 1 hour (30 minutes cooking and 30 minutes to overnight marinating)

Ingredients: Fried Bistek

  • 200g beefsteak
  • ½ cup soy sauce
  • ¼ cup calamansi juice
  • 2 cloves garlic, crushed
  • 2 eggs, beaten
  • 1 cup all purpose flour
  • salt and pepper, to taste
  • oil, for frying

Ingredients: Bistek Sauce

  • 1 medium onion, cut into rings
  • ½ cup soy sauce
  • ¼ calamansi juice
  • pepper, to taste

Ingredients: Serving

  • 1 recipe fried bistek
  • 1 recipe bistek sauce
  • rice

Procedure: Fried Bistek

  1. In a bowl, combine the soy sauce, calamansi juice, and garlic.
Add the beef and allow to marinate for 30 minutes or overnight.
  2. Heat the oil in a large pan.
  3. Arrange a breading station with 3 plates: raw beef, beaten egg, and all purpose flour seasoned with salt and pepper.
  4. Dip the beef in the flour, then the egg, then back into the flour, making sure each piece if fully coated.
  5. Place the breaded pieces of beef in the oil and fry on until golden brown, about 3 minutes.
  6. Flip over the beef and finish frying until the other side is golden. 
Set the fried beef aside on a plate lined with paper towel.

Procedure: Bistek Sauce

  1. Set a pan to medium heat. Add the oil.
  2. Add the onions, soy sauce, calamansi juice, and pepper into the pan. 
Allow to simmer for 10 minutes or until the sauce has thickened slightly and the onions are softened.

Procedure: Serving

Serve fried bistek and cover in bistek sauce. 
Serve with rice.

Bernice Escobar SEE AUTHOR Bernice Escobar

Bernice loves to get nerdy about food and making people hungry. In her free time, she attempts to play with her anti-social cat and fantasizes about all things sweet.

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