Bistek Tagalog (Filipino Pan-Seared Steak and Onions)

Cornstarch acts like a weatherproof jacket against overcooking, trapping the moisture in your beef while insulating it from too much external heat.

Once you start velveting your sirloin, you'll taste the results immediately: supple, tender bites of steak that offer little to no resistance.

For crisp onions, cook them last

Crisp, thick onion rings provide a satisfying contrast to the tender beef. When you add them last, you get more control over their final texture. Steam your onions for 1 to 2 minutes until slightly softened but firm enough to hold their shape. If you like them on the squishy and soft side, cook them a bit longer.

subheading: MARINADE:

250 to 300g beef sirloin

½ to 1 tbsp soy sauce

1 tbsp canola oil

1 tbsp cornstarch

½ tbsp calamansi juice

½ tsp baking soda

subheading: BISTEK:

⅓ to ½ cup water

¼ cup calamansi juice

3 to 4 tbsp soy sauce

¾ tbsp grated garlic

pinch of cracked black pepper

3 to 4 tbsp oil

2 small white onions, sliced into rings

Directions at pepper.ph

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer