Filipino bistek — thin beef steaks marinated in soy and citrus, simmered until tender, and smothered in soft pan-fried onion rings. Great over steamed rice.
Filipino bistek is a soy-and-citrus braised beef, smothered in soft, sweet onions — savoury, tangy and utterly comforting. A good marinade does the work, and it's a guaranteed crowd-pleaser spooned over a mound of steamed rice.
Prep 15 min
Cook 30 min
Total 45 min
Easy
- 1 lb Beef
- 5 tablespoons Soy Sauce
- 1 Lemon
- 3 cloves Garlic
- 3 parts Onion
- 4 tbs Olive Oil
- 1 cup Water
- 1 pinch Salt
Video
Preparation
- Marinate the beef in the soy sauce, lemon (or calamansi) and ground black pepper for at least 1 hour — overnight for the best result.
- Heat the oil in a pan and pan-fry half of the onions until soft, then set aside.
- Drain the marinade from the beef and reserve it. Pan-fry the beef in the same pan for 1 minute per side, then remove and set aside.
- Add more oil if needed and sauté the garlic and remaining raw onions until the onion softens.
- Pour in the reserved marinade and the water and bring to the boil.
- Add the beef, cover, and simmer until tender, adding water as needed.
- Season with ground black pepper and salt, top with the pan-fried onions, and serve hot.
Tips from the ZestyPlate Kitchen
- Marinate the beef well — overnight if you can — for the deepest soy-citrus flavour.
- Sear the beef quickly first, then simmer gently so it turns tender without toughening.
- Cook a batch of the onions separately so some stay soft and sweet to pile on at the end.
- Calamansi is traditional, but lemon or lime works beautifully for that signature tang.
Frequently Asked Questions
Thinly sliced sirloin or a braising cut both work; thin slices cook quickly, while tougher cuts need a longer simmer to tenderise.
A small, fragrant Filipino citrus. Lemon or lime juice makes a fine substitute for the tangy marinade.
They need gentle, patient cooking until soft and translucent — rushing them over high heat leaves them sharp.
