Califonia Bountiful
Home | Contact Us
Main Dish






Bistek Tagalog: Filipino beef steak with onions

This traditional Filipino dish, from chef Roline Casper of Vacaville, packs a tangy punch from the juice of the tart citrus fruit calamondin, also known as calamansi.

Chef Roline Casper
Roline's Uniquely Filipino, Vacaville


Print Recipe

To print this recipe, choose a print size:

3x5
4x6
8.5x11

Ingredients

2 lb. beef tenderloin, thinly sliced into 2-inch pieces
1 cup calamansi juice
1/2 cup soy sauce
1/2 cup oyster sauce
Pinch freshly ground black pepper
8 to 10 tbsp. canola or vegetable oil
1 medium potato, cut into thin medallions
1 onion, cut into rings

Instructions

In a medium bowl, combine beef, calamansi juice, soy sauce, oyster sauce and pepper. Cover with plastic wrap and marinate overnight in the refrigerator. The next day, remove meat from refrigerator and let sit at room temperature for 30 minutes prior to cooking.

Fry potatoes in a shallow pan or deep fryer with 3 to 5 tbsp. hot oil; they are cooked when they float. Remove from fryer, pat dry with paper towel or place on wire rack. Set aside.

Heat a wok and add 5 tbsp. oil. Pour in beef, including marinade. Stir and cook about 10 to 15 minutes until beef is no longer pink, being careful not to overcook. Remove beef and transfer to a warm serving platter, leaving sauce in wok.

Add onions to wok and cook on high, stirring constantly until sauce thickens and onions are caramelized. Taste for savory-sour flavor and consistency and adjust seasoning before removing from heat.

Transfer and arrange onions on top of beef and pour sauce over onions and beef. Arrange potatoes around platter. Serve hot, family style.

Serves 4 to 6

Photo: © 2019 Manny Crisostomo



Follow us on: Facebook Twitter YouTube Pinterest Pinterest