Recipe: Delicious Beef Steak or Bistek

Beef Steak or Bistek. This is how i cook my simple and easy but delicious Bistek it is very simple dish that requires balance between soy sauce and lemon juice or calamansi juice. 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.

Brown the beef strips and while the beef is browning cut the potatoes in thin round cuts and fry for about. Bistek Tagalog is a type of Filipino beef stew. This is also known as Beefsteak to some people. You can have Beef Steak or Bistek using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Beef Steak or Bistek

  1. Prepare 1 Pack of Beef Strips.
  2. Prepare 4 of Potatoes.
  3. Prepare 1/2 of Onion.
  4. It’s 1/8 Cup of Cooking Oil.
  5. Prepare 1 Cup of Soy Sauce.
  6. It’s 1 tbsp of Pepper.
  7. It’s 1 Cup of Water.
  8. It’s 1 of Lemon.

It is comprised of thin slices of beef and a generous amount of onions. It is best enjoyed with warm rice. In my opinion, there is a huge possibility that the term Bistek was derived from the words "beef steak". Bistek or Bistek Tagalog is a Filipino version beef steak marinated in soy sauce and kalamansi juice.

Beef Steak or Bistek instructions

  1. Marinate beef strips in lemon juice, pepper and soy sauce for 30 mins..
  2. Brown the beef strips and while the beef is browning cut the potatoes in thin round cuts and fry for about 5 mins.
  3. When beef is ready mix the potatoes, marinate, water and onions let it simmer for 5 mins and serve with rice.

Try this savory and flavor-rich dish now. When I was a kid, I thought that 'Bistek" is a Filipino way of tagalizing the English word "beefsteak". I used to think that it is of American influence. Bistek made of beef slices braised in a mixture of citrus, soy sauce, onions, and garlic. This Filipino beef steak is hearty, tasty and perfect Also known as beefsteak, it was adapted from the Spanish bistec encebollado to suit our local tastes and indigenous ingredients.

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