By eatmundo · August 4, 2026
🇵🇭AI-generated imageSame ingredients, elsewhere in the world
8 matchesDishes from other countries' kitchens, made from the same core ingredients as Beef Bistek Tagalog. The percentage is the share of ingredients the two recipes have in common.
Coffee Braised Pork Belly (Gopi-Suyuk)In South Korea · same ingredients· Same technique67%
Lahma b'Basal (Beef and Onion Stew)In Egypt · same ingredients57%
Mouz Dani (Braised Lamb Shanks)In Egypt · same ingredients57%
A savory and tangy Filipino beef stir-fry featuring tender slices marinated in citrus and soy. It balances deep umami with the bright zest of calamansi.
According to eatmundo's ingredient comparison, the closest dish to Beef Bistek Tagalog from another cuisine is Coffee Braised Pork Belly (South Korea): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Slice 1kg of beef sirloin against the grain into thin 5mm strips to ensure tenderness.
- 2
In a bowl, combine the beef with 100ml soy sauce, 4 tbsp calamansi juice, 5 minced cloves of garlic, and 1 tbsp peppercorns; marinate for 30 minutes.
- 3
Heat 2 tbsp oil in a large pan over high heat until shimmering.
- 4
Sear the beef in batches, removing it once browned to avoid steaming the meat; set aside.
- 5
In the same pan, sauté 2 sliced onions until translucent but still slightly crunchy.
- 6
Pour the remaining marinade and 120ml water into the pan, bringing to a boil.
- 7
Add 3 bay leaves and simmer for 5 minutes, until the sauce reduces and thickens slightly.
- 8
Return the beef to the pan, stirring for 1 minute to coat thoroughly before serving.
Frequently Asked Questions
What is Bistek Tagalog?
Bistek Tagalog is a Philippine beef dish consisting of thinly sliced beef sirloin marinated and braised in soy sauce, calamansi juice, garlic, and onions. It is typically served as a main course for lunch or dinner alongside steamed white rice.
Can I use lemon instead of calamansi?
Yes, use a 1:1 mix of lemon and lime juice to replicate the unique tartness of calamansi.
How do I make the beef extra tender?
Ensure you slice against the grain and use a secondary simmer if the cut is tougher.
What should the sauce look like?
It should be glossy and dark, coating the back of a spoon lightly.
Can I skip the marination?
No, marinating is essential for the meat to absorb the salt and acidity.
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