What's My Steak? Bistek
28 April 2008 Labels: Beef, Beef Steak, Entrees, Filipino Food, Meat 15 comments
You would think that having been living here in the US for 19 years, I would swear off eating Philippine beef steak. Uh-uh, I still crave for Bistek as I call it from my younger days. I like the salty sauce on top of piping hot rice and the crunchiness of the onions with the beef. They say that this is the poor man's steak, I don't know about that since beef round and tenderloin are so expensive.
The type of soy sauce that you use is crucial to this dish. Use soy sauce that is not too salty. I find that Silver Swan brand is too salty for me so I use Marca Pina. I have not tried using Kikoman Lite Soy Sauce for this but I would guess that it will turn out fine since it's not too salty like the original. Using Vidalia onions is also recommended since the sweetness of these type of onions complement the saltiness of the sauce. If you are using a part of the beef other than the round, I suggest you pound the beef slice with a mallet or something similar to tenderize it. I remember my mom using the back of the knife to pound the beef, so it's not cutting through the meat. As with any cooking recipe, this can be tweaked according to your taste.
PHILIPPINE BEEF STEAK "BISTEK"
1 lb. Beef round or tenderloin, sliced thin
1/2 cup soy sauce
Juice of 1 lemon
ground pepper
1 big onion, sliced across so you'll end up with rings
1. Mix soy sauce, ground pepper and lemon juice in a big bowl.
2. Add the sliced beef and mix with your hands. Let sit in the fridge for 30 min.
3. Heat oil in a big pot.
4. Fry the onions up to the consistency you prefer. I prefer my onions to be soft, some like it crunchy. Set aside.
5. Fry the beef but do not over cook. Remember that the beef slices are thin so it does not take long for it to cook. Over cooking the beef will result in tough and dry meat. Set aside the cooked meat while you're cooking the rest of the meat.
6. Pour the sauce in the pot and cook for 2 minutes.
7. Arrange the beef slices in a serving bowl and put the cooked onions on top. Pour the cooked sauce over the meat and onions.
8. Serve over hot rice.
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whoa! steak for life!
wow yum yum fave ito ng hubby ko..
Hi Don, I know what you mean. :)
Laura, my hubby likes this too. The kids don't care for it, sabi nila it's too salty daw.
Oh my, one of my favorites!!! Dana loves it too!!!
mareng barb, sarap nito! sa France naman beefteck ang tawag nila yong (faux filet)
Super yum2x!:) Have just eaten beef steak tonight..it's one of our favorite Filipino dishes..:) -Marie
Aside from Kare Kare,adobo,sinigang, bistek is my peborit :D !
After a discussion on fasting, I have to say that nothing would appeal to m e more than a plate of bistek and rice. Or as it was breakfast, I would gustatory zeal devour a plate of boiled saging with guinamos.
Perhaps I wil go to the video store and pick up Babette's Feast, and for now, I say salamat kaayo, and bid you adieu.
waaahhhh i'm hungry! Barb may left over ba dyan?
Sarap!bistek is one of my favorite Filipino dishes.
Ang tagal mo na pala dyan Barb ano,buti marunong kang magluto ng mga pinoy foods kasi parang dyan kana talaga lumaki.Makaluto nga nyan this week kasi easy lang gawin.
Bistek is one of my faves, and one of my pregnancy cravings! Love how the onions complement the saltiness of the dish. hmmmm..yum yum talga! :)
grrrrrrr now im really hungry :) i missed filipino food ^_^ too bad i can't cook here >.<
Grabe.. super gutom tuloy ako.
I like my mom's bistek but I really couldn't copy her style of making it. I tried it once and turned out tough, LOL. But I would love to try again to perfect it.
We love bistek. Which reminds me, it's been a long time since we've had bistek.
We've never tried it with raw onions though, so we'll do that next time. I think at this stage I might prefer the raw over the caramelized.