Make this bistek with onions done three ways: raw, slightly cooked, and caramelized into a jam.
Bistek is already an onion-heavy dish, but this version leans all the way into it. It started when I found myself with a surplus of cheap onions and no excuse not to make something that really celebrated them — and since bistek already calls for a generous amount, turning some of those onions into a jammy, caramelized situation felt like a natural next step.
This recipe uses onions three ways: caramelized into a sweet, sticky jam that melts into the sauce; lightly cooked in the marinade liquid so they absorb all that soy and calamansi flavor; and raw on top for a fresh, sharp bite that cuts through all the richness. Each layer does something different that gives this version more contrast and flavor.
A couple of things to note before you start: when marinating the beef, place a paper towel directly on top before covering. This keeps the top layer of meat in full contact with the marinade so every piece soaks evenly — especially helpful since sukiyaki-cut beef is thin and stacks up easily. The butter at the end is optional but worth it; whisked into the warm sauce off the heat, it adds a glossy finish and rounds out the sharpness of the soy and calamansi.
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