Thinly sliced sirloin is used to make Bistek Tagalog, which is simmered in a sauce consisting of citrus, soy sauce, onions, and garlic. This thick, delicious beef steak from the Philippines goes well with steaming rice.
If you haven’t noticed, I’ve been posting a lot of old recipes recently. Since I started the blog in January 2013, a lot has changed during the past five years. Along the process, I’ve picked up a few tips, and I’d like to think I’ve gotten better at shooting photos and organising my postings.
It’s a terrific way to reintroduce old recipes to readers and the ideal moment for me to update them with fresh cooking advice and, occasionally, new pictures.
My attachment to today’s flashback is strong. The complete text of the first recipe I ever posted on the site, which is bistek, is reproduced here.
The updated photos were taken months ago, but because I’m a sentimental old crone, I didn’t have the heart to edit the article. A very first is simply so horrible and so lovable that I wasn’t sure whether to leave it as-is for historical sake or edit with new facts.
1 What is Bistek
2 Cooking Tips
What is Bistek
Thinly sliced beef is simmered in a mixture of soy sauce, onions, garlic, pepper, and citrus juice (usually from the indigenous fruit, calamansi) in the traditional Filipino meal known as bistek Tagalog. It’s generally eaten with steamed rice and is a delectable combination of salty, acidic, and savoury tastes.
It was modified from the Spanish bistec encebollado, often known as beefsteak, to suit our local preferences and indigenous components.
For the beef cut, I often choose top round or sirloin, but chuck roast is a wonderful choice if you desire a little fat marbling.
The meat should be pan-fried since it provides a tonne of flavour. To guarantee a proper sear, make sure to thoroughly squeeze the marinade from the meat and pat it dry as required. To create a good exterior crust, brown on high heat and don’t crowd the pan.
When the meat is pan-fried, some liquid will come out. During braising, scoop it out of the pan and combine it with the marinade.
Use the marinated onions and garlic to braise the meat after pressing them out of the marinade. As a garnish, use a fresh onion slice.
Since the depth of flavour (saltiness, for example) concentrates as the liquid evaporates, season the sauce with salt after it has already been reduced.
Due of the fact that I don’t always have access to calamari, the recipe calls for lemon juice. If so, you might need to alter the quantities because lemon has a more acidic flavour.
Finish the meal in the same pan since the browned pieces from searing the beef will provide the most flavour.