Our best bistek recipe promises roast-y, tender beef and a thick, well-balanced sauce—all done in a simple, foolproof method!
To anybody else, beefsteak is simply a cut of meat. But for Filipinos, beefsteak—or bistek as we all know it—is comfort food. There's nothing to hate about this saucy beef dish. However, we can all admit that we've had (or even made) bad bistek, or bistek with tough meat, overcooked onions, or a too-salty sauce.
We've developed this foolproof recipe that grants you a few safeguards to ensure that every single bistek you make has tender beef, perfectly cooked onions, and a good balance of flavors.
Some pre-sliced beef will be packaged as "sukiyaki cut". You're looking for thinly sliced chuck or sirloin with lots of marbling.
Marinate beef: Combine beef, grated garlic, 2 tablespoons oil, calamansi juice, and soy sauce in a bowl. Mix together until beef is well coated. Cover and let marinate in the fridge for at least 30 minutes up to overnight.
Cook onions: Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook onions until lightly browned but not soft, about 30 seconds per side. Remove from skillet and set aside.
Cook beef: Take marinated beef and let excess marinade drip back into the bowl before adding beef to the skillet. Sear beef until browned, about 2 minutes each side. Pour excess marinade into the skillet. Let the mixture come to a boil. Once boiling, reduce the heat to low and maintain a steady simmer. Cover skillet with lid and cook beef until tender, 8–10 minutes.
Reduce sauce: Remove the lid and increase the heat to high. Cook bistek until the sauce is slightly thickened and glossy, about 4–5 minutes more.
Finish and serve: Transfer beef onto a serving platter. Add onions to the skillet and toss until slightly softened and evenly coated in sauce. Arrange onions over the beef then pour sauce over the bistek. Serve hot with steamed rice.
