Cooking (Probably) The Most Flavorful Steak in the World
This Bistek Tagalog Recipe pan-sears thin slices of citrusy marinated beef before smothering it in a deeply savory sauce and topping it with golden-seared onions. It’s one of my favorite Filipino-inspired dishes to serve over a bed of fluffy rice.
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→ Ingredients
For the Steak:
3 pounds thinly sliced ribeye, skirt, or flank steak
½ cup soy sauce
1/3 cup lemon or lime juice, or both
4 finely minced garlic cloves
2 teaspoons sugar
¾ teaspoon ground pepper
2 peeled and thickly sliced small to medium-sized sweet onions, do not separate the rings
avocado oil for searing
For the Sauce:
2 finely minced garlic cloves
¼ cup soy sauce
Juice of 1 lemon, about 3 tablespoons
1 teaspoon sugar
¼ teaspoon ground pepper
1 ½ cups of beef stock, water can be substituted
3 tablespoons of slurry, optional
Cooked jasmine rice, optional
Watch more recipe videos:
Chicken Adobo:
Beef Bulgogi:
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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I love bistek more than adobo
Need to break up those onion rings and cook them through more.
That's a pretty interesting rice technique, I think I'm going to try it for myself to see if I can notice the difference between that and directly tossing rice into a rice-cooker.
You should try Kaldereta next. I have not seen any beef stew that has liver patê in the sauce.
So basically, if you are cooking any food from other culture, and you want it to taste authentic — used their ingredients not some alternative. Great job using datu puti.
try cooking it again with home made potato chips as topping
Beef is expensive here we usually use porkchops or milk fish belly.
Would have been a perfect recipe if you had left the extra fat on😂😂😂
I always heard that leftover bistek was even better… but with three kids in the house we never had leftover bistek to try. 🤣🤣Now with just the two of us here I can attest that this is true.
Sharing room at work with old canadian.
Cook this and white rice on the side.
He tried and go for the second time 😅
5:25 No need for salt there, chef; Filipino food tends to have bold flavors, so rice is always cooked unsalted.
Thanks Chef for featuring our Beefsteak. I love your version. I don't add garlic, just thinly-sliced onions and lots of it. Also nice to know you have a Filipino friend. 🙂 I'm a Filipina based in Germany and although my German hubby doesn't really enjoy Filipino dishes, I cook these regularly for myself including your Pasta e Fagioli in cold weather (the Fagioli pasta supplied directly by my niece in Milan – because we don't have it here 😆).
It made me crave for it.
Bistek Tagalog. I love this dish. The main hero of this dish is definitely the onions.
love it
Billy, is that shirt from Parisi's Ristaurante in South Bend?
I love your videos. It's always about the cooking and technique, and I love that. There are so many youtube chefs who've just gone full clickbait gimmick. You're a class act, Chef!
Filipino here and I approve that recipe
I had a Filipino student who helped me with this – it’s pronounced “Ta gol o,” not “tag a log o.”
Wait until he tries the eggplant version!!!
that rice looks crunchy 😂😂😂
Yum! Thanks and subscribed! 😃
thank u for putting a spotlight on this underrated filipino dish. its my favorite ulam
perfect chef! goes perfect with fresh steaming rice! enjoy bistek!
What about salt 😊
yeah. One hnd always on my hip when cooking is crazy hahha