Best 5 Sirloin Steak Filipino Style Bistek Tagalog Recipes

BISTEK (FILIPINO BEEF STEAK)

Steps:

• Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
• Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
• Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
• Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
• Pour the reserved marinade into the pan with water to deglaze, scraping up the browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
• Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.

BISTEK TAGALOG (FILIPINO BEEF STEAK)

Steps:

• In a bowl, combine beef, lemon juice, soy sauce, sliced onions, garlic, and pepper. Massage marinade into the meat and marinate for about 30 minutes.
• Remove meat, onions, and garlic from marinade, squeezing and reserving excess liquid.
• In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat.
• In the pan, add onions and garlic, and cook, stirring regularly, until softened. Return browned beef to pan.
• Add reserved marinade and meat juices. Add water and bring to a boil.
• Cover, lower heat, and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced. Season with salt to taste.
• Turn off heat. Garnish with onion rings, if desired, and cover to allow onions to cook slightly in the steam. Serve hot.

SIRLOIN STEAK FILIPINO-STYLE (BISTEK TAGALOG)

Steps:

• Marinate the beef in half of the lime juice for 30 minutes.
• Heat the oil in a frying pan and saute the onion until lightly browned. Set aside.
• Drain the marinated beef slices and reserved the lime juice. Saute the beef in the same frying pan for 1-2 minutes on each side. Combine the remaining lime juice, soy sauce and water. Pour into the frying pan with the reserved lime juice.
• Return the reserved onion rings to the pan and simmer for 1-2 minutes. Serve hot with rice.

FILIPINO CUBE STEAK (BISTEK TAGALOG)

Steps:

• In a skillet, add water, steak, garlic, lemon juice, soy sauce, pepper, and MSG.
• Bring to a boil and mix well.
• Reduce heat and simmer for about 30 - 45 minutes until the liquid reduces my half.
• Add the vegetables if using and cook until tender.
• Add the cornstarch and water mixture and cook until the liquid thickens to the consistency of a thin gravy.
• Serve with fresh jasmine rice.

FILIPINO BEEF STEAK

Steps:

• Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
• Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
• Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.