Bistek is a funny name for a Filipino breakfast dish that comes from the English word beef steak. Its funny because it is not even close to traditional beef steak. But I’d choose this Bistek Tagalog Recipe any day over that English beefsteak.
We love this Bistek Tagalog at home and consider it a comfort food. I remember when I was young, gathering calamansi from the backyard and cooking this same recipe -though in the province we used Carabao Meat instead of beef.
This is a very easy basic recipe, similar to my Pork Liver Steak Recipe, no fluff ingredients, and can be cooked in under 30 minutes!
[penci_recipe]
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Notes on how to cook Bistek
Make sure to choose sirloin, the softest part of the meat and pound the beef so it will not be hard. Perhaps you can use a tsp of tenderizer but I shy away from using meat tenderizer at home. I also love those part where there’s a little fat instead of pure lean meat. Cooked right, it just melts in the mouth and so sinfully delicious. :P
PS:
I’ll tell you a secret. Sometimes I cook just the onions with this sauce. No meat, just the onions. Oh so yummy Onion Steak!
