This Beef Steak recipe is a take on Philippine flavors and in Tagalog, it's called Bistek. If you like the flavor combination of soy sauce (affiliate link) and lemons, you will LOVE this easy recipe! It's very quick and easy to make. It only takes 20 minutes to cook and not including the beef, uses only five ingredients! NOTE that I made this dish gluten-free by using Coconut Aminos (affiliate link) in place of the soy sauce (affiliate link).
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A little bit of history on this dish, Philippine cuisine is influenced by many of the countries that inhabited the Philippines through the centuries. The Spaniards were among one of them. Thinly cuts of filets of steak mean Bistec in Spanish. But since there's no "C" in the Philippine alphabet this dish is called Bistek in Tagalog.
Table of contents
🥰 Why We Love This Dish
- I love it because it's an easy prep for a weeknight meal and you're rewarded with a super tasty dinner.
- My husband says washing dishes is a breeze!
- My son loves it because it's tasty and he keeps going back for more servings!
🥘 Ingredients Needed
- 2 pounds Rib Eye {cut into ½" strips}
- Soy sauce (affiliate link) or Coconut Aminos (affiliate link) (which is what I use and it's gluten-free)
- Lemon - juice of one
- Onions - at least two and sliced into rings
- Potatoes - 4 medium-sized and cut into wedges
- Olive oil (affiliate link) (not pictured)
📓 Key Ingredient Notes
Philippine Beef Steak {Bistek} typically calls for Soy Sauce (affiliate link), however, I prefer to use Coconut Aminos (affiliate link) for a gluten-free option. Coconut Aminos (affiliate link) also has a hint of sweetness to it, which I like. Soy Sauce (affiliate link) on the other hand, tend to be more on the saltier note. You can find either ingredient in your local grocery store, located in either the Asian aisle or Condiment section. After opening I store both of them in the refrigerator.
🔪 How To Make This Dish
- STEP 1: Marinate the meat in Soy sauce (affiliate link) or Coconut Aminos (affiliate link) and juice of one lemon in a Ziploc bag.
- STEP 2: Sauté the meat in a hot skillet, over medium heat. Set aside.
- STEP 3: Fry potatoes, 3 minutes on each side. Set aside.
- STEP 4: Caramelize onions 3 - 5 minutes. Add the meat and potatoes back in the skillet. Add 2T each of coconut aminos (affiliate link) and lemon juice.
👩🏻🍳 Expert Tips
- Marinating meat: Longer doesn't always mean better. Since we're using lemon and soy sauce (affiliate link) / coconut aminos (affiliate link), four hours is ideal however, I would not recommend going over 24 hours if using a less tender cut of meat. After 24 hours of marinating, I've found the meat to start breaking down and produces a weird chew consistency. If using a more tender cut, as little as 30 minutes of marinating time will do!
- The secret to a very tender meat is to ALWAYS bring the steak to room temperature for at least thirty minutes before cooking. Actually, this goes to all types of meat products.
❓Frequently Asked Questions
This will make enough for four servings. If you want to make more, on the recipe card below, be sure to click on 2x, or 3x accordingly to increase the amount of servings you need.
One of the reasons I love making this dish is that I can make it ahead of time. I can marinate the beef up to 24 hours before cooking time.
Promptly place it in the refrigerator in a sealed container within 1 to 2 hours of serving. And IF you even have any leftover store in the coldest part of the refrigerator for 3 to 4 days. Well-wrapped leftovers can be kept in the freezer for up to three months.
Of course! I make Beef Steak with Broccoli using similar recipe, however, you can add any of your favorite vegetables too if you wish, like Mushrooms, Bokchoy, Bell peppers, Green Beans, Brussels Sprouts, Cauliflower, Carrots, Peas, Parsnips, Chayote, Eggplant, Zucchini and anything else your heart desires!
Absolutely! The recipe tastes just as great with chicken, pork, or seafood.
I prefer a more marbled cut of steak so I specifically used Rib-Eye for this recipe. And if you prefer not to slice the meat, I would do that! Not only will it save you some time, you will also get the juiciest and tastiest dish!
You can use any skillet. I prefer using my Le Creuset Skillet (affiliate link) or the Le Creuset Cast Iron Bistro Grill (affiliate link) or Le Creuset Enameled Cast Iron Round Grill (affiliate link) to make this dish. It's durable, easy to wash and keeps the food warm after cooking on it. And it's so beautiful and versatile that you can serve and looks great on the table! Just be sure to use a trivet as it gets pretty hot.
A nice crisp Chili Cucumber Salad will go really well with this dish.
🥘 Other Beef Recipes To Try
📋 Recipe Card
Philippine Beef Steak {Bistek}
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
This Philippine {Bistek} Beef Steak recipe uses only five other ingredients soy sauce or coconut aminos, lemon, onions, potatoes. Takes four easy steps and cooks in 20 minutes!
Ingredients
- 2 pounds Rib Eye {cut into ½" strips}
- ¼ cup of Soy sauce (affiliate link) or Coconut Aminos (affiliate link) (which is what I use and it's gluten free) + 2 Tablespoon
- Juice of 1 Lemon + 2 Tablespoon
- 2 Tablespoon Olive oil (affiliate link)
- Onions (at least two and sliced into ¼" rings)
- Potatoes (4 medium-sized, peeled and cut into ¼ wedges)
Instructions
- With the meat, mix together the Soy sauce (affiliate link) or Coconut Aminos (affiliate link) and juice of one lemon in a Ziploc bag. If time allows, marinate the meat for at least 30 minutes. Keep in the fridge until ready to cook. See notes below!
- When ready to cook, add 1 Tablespoon of olive oil (affiliate link) in a hot skillet, over medium heat. Sear the meat for 2 minutes on each side in a single layer. Don't overcrowd the meat! Set aside.
- Sear potatoes, 3 minutes on each side. Set aside.
- Caramelize onions 3 - 5 minutes. Add the meat and potatoes back in the skillet.
- Add 2 Tablespoons each of coconut aminos (affiliate link) and lemon juice. Let simmer for 1 minute.
Equipment
Le Creuset Cast Iron Bistro Grill
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Le Creuset Enameled Cast Iron Round Grill
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Notes
- For non-red meat eaters, you can switch out the meat for chicken, pork, or seafood.
- When it comes to marinating a less tender cut of meat like flank or skirt steak, four hours is ideal however, I would not recommend going over 24 hours.
- Marinating a more tender cut of meat like Sirloin or Rib-Eye - 30 minutes will do for this recipe.
- ALWAYS bring the steak to room temperature for at least 30 minutes or so before cooking to produce a slice of very tender meat.
- Another cooking option is to grill the meat. If doing so, you may want to keep the meat whole for ease in cooking then slice thinly after letting the meat rest.
- Can't grill outdoors? Use Le Creuset Cast Iron Bistro Grill as I did! You get that beautiful grill marks on your steak.
- Adding vegetables to this dish is also an option, see my other Beef Steak with Broccoli, Potatoes and Onions recipe.
- Other suggested vegetables: Cauliflower, Bell Peppers, Carrots, Peas, Parsnips, Chayote, Bok Choy, Green Beans, Eggplant, Zucchini
- Serve with steamed rice. Enjoy!
- Category: Beef
- Method: Sauté
- Cuisine: Philippine
Keywords: Philippine Beef Steak, Bistek, Filipino Bistek, Filipino Beef Steak, Beef Steak with Soy Sauce and Lemons
I love to cook delicious and healthy meals for my family and friends, and I am happy that I get to share my passion with all of you. Every food I make is full of flavorful and healthy ingredients that are quick and simple to make with ingredients that you can find in your local grocery store or online. Let's be taste buds ~ and follow me along my culinary journey. My mantra, to always cook with love, and that is after all, why I call this blog the JOZmahal. Read more about me here...
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