Filipino Beef With Onions

This rich, savory Bistek Tagalog has been my Filipino kitchen staple for years, transforming simple beef slices into a flavor-packed dish that balances tangy citrus with umami soy sauce. The tender beef paired with sweet caramelized onions creates a meal that brings authentic Filipino comfort to your table.

I first learned this recipe from my Filipino neighbor who insisted the overnight marinade was non-negotiable. After trying it both ways, I can confirm she was absolutely right about the flavor difference.

Ingredients

• Beef sirloin: A lean, tender cut that absorbs marinade beautifully. Look for meat with slight marbling for best results.
• Soy sauce: Provides the signature salty base. Use traditional Filipino brands like Silver Swan for authentic flavor.
• Calamansi or lemon: The acidity tenderizes the meat and balances the soy sauce. Fresh is always best.
• Onions: Sliced into rings, they provide sweetness when caramelized. Choose yellow onions for their perfect sweet-savory balance.
• Garlic: Minced fresh, adds aromatic depth. Always use fresh cloves rather than pre-minced.
• Black pepper: Freshly ground adds gentle heat that complements the marinade.
• Cooking oil: Use neutral oils like canola or vegetable for frying.

Step-by-Step Instructions

Marinate the Beef:

Combine thinly sliced beef sirloin with soy sauce, freshly squeezed calamansi or lemon juice, and ground black pepper in a glass bowl. Ensure each piece is coated evenly. Cover and refrigerate for at least one hour, though overnight produces significantly more flavorful results. The acid in the citrus will begin breaking down the proteins, resulting in more tender meat.

Prepare the Onions:

Heat cooking oil in a large skillet over medium heat until shimmering. Add half of your sliced onion rings and cook for about 5 minutes, stirring occasionally until they become soft and slightly translucent. Be careful not to brown them too much. Remove and set aside on a paper towel to drain excess oil. These onions will be used as your flavorful garnish.

Sear the Beef:

Remove beef from marinade, saving the liquid for later use. Add a touch more oil to the same pan if needed and increase heat to medium-high. Place beef slices in a single layer and cook quickly for just 1 minute per side. Work in batches to avoid overcrowding, which would steam rather than sear the meat. The goal is to develop a slight caramelization. Remove beef and set aside.

Create the Sauce Base:

Reduce heat to medium-low and add another tablespoon of oil if pan is dry. Add minced garlic and remaining raw onion rings to the pan. Sauté for 3 minutes until onions begin to soften and garlic becomes fragrant but not browned. The fond from the beef will incorporate into your aromatics, building complexity.

Simmer to Perfection:

Pour the reserved marinade into the pan along with water. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring this mixture to a gentle boil, then reduce to a simmer. Return the beef to the pan, distributing evenly in the liquid. Cover and simmer for 25-30 minutes, or until beef reaches desired tenderness. Check occasionally and add water if sauce reduces too much.

Final Seasoning and Serving:

Taste the sauce and adjust seasoning with additional pepper or a pinch of salt if needed. The soy sauce is already quite salty, so add salt sparingly. Top with your reserved pan-fried onions just before serving to maintain their texture. Serve hot with steamed white rice to soak up the delicious sauce.

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The calamansi citrus is what makes this dish truly special to me. These small, lime-orange hybrid fruits are essential in Filipino cooking, and the first time I used them instead of lemons, the authentic flavor transported me straight to a Manila kitchen. If you can find them at Asian markets, they are absolutely worth seeking out.

Perfect Rice Pairing

Bistek Tagalog is traditionally served with steamed white rice, particularly jasmine rice. The fluffy grains soak up the savory sauce perfectly, creating the ideal bite. For an authentic Filipino meal experience, cook your rice slightly on the sticky side rather than fluffy and separated. This consistency pairs beautifully with the tangy sauce, allowing you to scoop up every last drop with your rice.

Storage and Reheating

Properly stored in an airtight container, Bistek Tagalog actually improves in flavor over 2-3 days in the refrigerator as the beef continues to absorb the sauce flavors. When reheating, add a splash of water to restore the sauce consistency and warm gently over medium-low heat until just heated through. Avoid high heat or microwave reheating which can toughen the meat. The onion garnish is best added fresh after reheating rather than stored with the beef.

The History Behind Bistek

The name "Bistek" comes from the Spanish "bistec" (beefsteak), reflecting the Spanish colonial influence on Filipino cuisine. Traditional Filipino cooking rarely included beef before Spanish colonization, focusing instead on pork, chicken and seafood. This adaptation shows the beautiful fusion that defines Filipino food history. The addition of soy sauce and citrus is the distinctly Filipino twist that transformed the original Spanish dish into the beloved Bistek Tagalog enjoyed throughout the Philippines today.

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Bistek Tagalog is truly a heartwarming dish that brings family and friends together, showcasing the perfect harmony of Filipino flavors.

Frequently Asked Questions

→ What kind of beef is best for Bistek Tagalog?

Beef sirloin is traditional for Bistek Tagalog as it offers good flavor and becomes tender when cooked properly. You can also use beef tenderloin for a more premium version or flank steak for a more economical option, though cooking times may need adjustment.

→ What is calamansi and what can I substitute it with?

Calamansi is a small citrus fruit common in Filipino cuisine with a unique sweet-sour flavor between lime and mandarin orange. If unavailable, you can substitute with lemon juice (as mentioned in the recipe), lime juice, or a mixture of orange and lemon juice for a closer flavor profile.

→ Can I make Bistek Tagalog ahead of time?

Yes, Bistek Tagalog actually improves in flavor when made ahead. You can prepare it a day in advance and refrigerate. Reheat gently on the stove, adding a splash of water if the sauce has reduced too much.

→ What sides go well with Bistek Tagalog?

Traditionally, Bistek Tagalog is served with steamed white rice. Other complementary sides include sautéed vegetables like bok choy or kangkong (water spinach), a simple tomato salad, or pickled papaya (atchara) for a contrast in flavors.

→ How can I make the beef more tender?

For maximum tenderness, marinate the beef overnight rather than just one hour. Also, slice the beef very thinly against the grain. You can partially freeze the beef first to make thin slicing easier. Finally, avoid overcooking - simmer gently until just tender.

→ Can I make a vegetarian version of this dish?

Yes, you can create a vegetarian adaptation using firm tofu, seitan, or portobello mushrooms as the protein base. The marinade and cooking method remain similar, though cooking times will be shorter. The soy-citrus flavor profile works well with these alternatives.