Beef Top Round Steak Pork Liver
Bistek Tagalog is fabricated of thinly sliced sirloin braised in a mixture of citrus, soy sauce, onions, and garlic. This Filipino beefiness steak is hearty, tasty, and perfect with steamed rice.
- one What is Bistek
- 2 Cooking tips
- three The undercover to tender beef
- four How to serve
- five How to shop leftovers
- half-dozen More bistek recipes
- 7 Bistek Tagalog (Filipino Beef Steak)
If you noticed, I've been doing a lot of recipe throwbacks lately. The blog is five years old, and a lot has inverse since I launched it in January 2013. I've learned a few things forth the way, and I'd like to think I've improved at taking pictures or structuring my posts.
Bringing erstwhile recipes to the front end of the web log is a groovy mode to reintroduce them to readers and the perfect opportunity for me to refresh them with new cooking tips and, sometimes, new photos.
Today's throwback is very special to me. Bistek was the showtime recipe I posted on the blog, and beneath is the whole entirety of that post.
I checked my Feedburner business relationship today and as I have yet to mail service a recipe here, was pleasantly surprised to detect I have already four subscribers. Wow, thank you. If your anticipation for the deliciousness that's sure to come doesn't inspire me to get cooking, I don't know what else would. Whoever you are, I apologize for the delay. I've been busy getting my other cooking weblog, Onion Rings and Things, on track, I kind of sidelined Kawaling Pinoy. Simply here it is! Our offset recipe, Bistek!
I took the new pictures months agone merely I am a sentimental old hag, and I didn't have the heart to change the post. At that place's just something and so awful and yet endearing nigh a very outset, I couldn't quite decide whether to keep it as is for posterity's sake or update with additional information.
After toggling back and forth, I realized I'll give this bistek recipe meliorate justice by calculation more than "meat." So, yep, new photos and cooking tips it is 🙂
But before we head farther, permit me to get emotional for a quick infinitesimal. Thank yous for liking, commenting, sharing, visiting, and supporting Kawaling Pinoy. When I hit "publish" for the very beginning fourth dimension, I didn't realize how much it would change the course of my life. Being able to ain my business and blog total time was all but a pipe dream then, and I can't believe I am at present living information technology.
I mean, seriously, Iv email subscribers when we started, and at present you're 12,500 strong! I can't be more grateful.
What is Bistek
Bistek Tagalog is a classic Filipino dish fabricated of thinly sliced beef braised in a mixture of citrus juice (more than commonly, the local fruit, calamansi), soy sauce, onions, garlic, and pepper. A delicious medley of salty, tangy, and savory flavors, information technology's traditionally served with steamed rice.
As well known every bit beefsteak, it was adapted from the Spanishbistec encebollado to suit our local tastes and indigenous ingredients.
Cooking tips
- I commonly use meridian round or sirloin for the cut of beef but if you lot adopt a bit of fat marbling, chuck roast is a good pick.
- Practice not skip pan-frying the beefiness equally this step adds incredible flavor. Make sure to squeeze the marinade well from the meat and pat dry if necessary to ensure a skillful sear. Chocolate-brown on high heat and don't overcrowd the pan to ensure a squeamish outside crust.
- The beef will release a bit of juice when pan-fried. Spoon it from the pan and add together it back along with the marinade during braising.
- Squeeze the onions and garlic of the marinade and utilise to braise the beef. Use a fresh piece of onion as the garnish.
- Flavour the sauce with common salt when already reduced equally the depth of season (saltiness etc.) concentrates equally the liquid evaporates.
- The recipe calls for lemon juice because I don't always take admission to calamansi. If y'all exercise, you might need to adjust amounts equally lemon has a stronger acid taste.
- Utilise the aforementioned pan to finish the dish; those browned $.25 in the pan from searing the meat hateful maximum flavor!
The secret to tender beef
One common practice is to pound the sliced beef with a mallet to help tenderize. Please don't waste your fourth dimension; there'southward no need. Braising low and slow will give you a tender enough chew. Just have your butcher cut the beef across the grain so it won't be tough and stringy.
How to serve
Bistek Tagalog is traditionally served as a primary dish for lunch or dinner and best enjoyed with pipe-hot steamed rice. Top the dish with fresh onions before serving as garnish.
How to store leftovers
- Transfer leftovers to a container with a tight-fitting hat and store in the refrigerator for up to three days or in the freezer for upwards to months.
- Reheat in a pan over medium oestrus or in the microwave at ii to 3-minute intervals until completely warmed through.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Servings
- 2 pounds pinnacle circular or sirloin, sliced thinly
- 2 lemons, juiced (nearly one/iv cup juice)
- one/4 cup soy sauce
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 1/4 teaspoon pepper
- 3 tablespoons canola oil
- 1 cup water
- common salt to taste
- 1 onion, peeled and sliced into rings
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In a basin, combine beef, lemon juice, soy sauce, sliced onions, garlic, and pepper. Massage marinade into the meat and marinate for about 30 minutes.
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Remove meat, onions, and garlic from marinade, squeezing and reserving excess liquid.
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In a pan over high heat, oestrus oil. Add beefiness and melt for virtually 3 to 5 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat.
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In the pan, add onions and garlic, and melt, stirring regularly, until softened. Return browned beefiness to pan.
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Add reserved marinade and meat juices. Add water and bring to a eddy.
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Cover, lower heat, and simmer for most 40 to 50 minutes or until meat is fork-tender and liquid is reduced. Season with salt to sense of taste.
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Turn off heat. Garnish with onion rings, if desired, and embrace to allow onions to cook slightly in the steam. Serve hot.
Substitute calamansi for lemon, if bachelor.
Calories: 430 kcal , Carbohydrates: 9 g , Protein: 55 g , Fatty: 18 k , Saturated Fat: iii g , Cholesterol: 138 mg , Sodium: 961 mg , Potassium: 1000 mg , Cobweb: 1 g , Sugar: 3 g , Vitamin C: 12 mg , Calcium: 78 mg , Iron: five mg
"This website provides judge nutrition data for convenience and every bit a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators."
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Source: https://www.kawalingpinoy.com/bistek/