bistek

Filipino-style beef steak is hearty, tasty, and perfect with steamed rice. Braised in citrus, soy sauce, onions, and garlic, this Bistek Tagalog is a guaranteed family favorite!

Bistek Tagalog (Filipino Beef Steak)

lemons, juiced (about 1/4 cup juice)

soy sauce

onion, peeled and sliced thinly

garlic,

pepper

canola oil

water

salt

onion,

Marinate beef

In a bowl, combine beef, lemon juice, soy sauce, sliced onions, garlic,&nbsp;and pepper. Massage marinade into the meat and marinate for about 30 minutes.&nbsp;

Drain

Remove meat, onions, and garlic from marinade, squeezing and reserving excess liquid.

Brown

In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat.

Saute onions and garlic

In the pan,&nbsp; add onions and garlic, and cook, stirring regularly, until softened. Return browned beef to pan.

Add marinade

Add reserved marinade and meat juices. Add water and bring to a boil.&nbsp;

Cook

Cover, lower heat, and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced. Season with salt to taste.&nbsp;

Serve

Turn off heat. Garnish with onion rings, if desired, and cover to allow onions to cook slightly in the steam. Serve hot.

https://www.youtube.com/watch?v=IiOnMsOJCYI

Bistek is braised in a mixture of citrus, soy sauce, onions, and garlic. This Filipino beef steak is hearty, tasty, and perfect with steamed rice.

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How to Make Filipino Beefsteak

✅Ingredients

2 pounds top round or sirloin, sliced thinly
2 lemons, juiced (about 1/4 cup juice)
1/4 cup soy sauce
1 onion, peeled and sliced thinly
1 head garlic, peeled and minced
1/4 teaspoon pepper
3 tablespoons canola oil
1 cup water
salt to taste
1 onion, peeled and sliced into rings

✅Instructions

In a bowl, combine beef, lemon juice, soy sauce, sliced onions, garlic, and pepper. Massage the marinade into the meat and marinate for about 30 minutes. 

Remove meat, onions, and garlic from the marinade, squeezing and reserving excess liquid.

In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per side or until lightly browned. 
Spoon out and reserve released meat juices during frying. Remove meat.

In the pan,  add onions and garlic, and cook, stirring regularly, until softened. Return browned beef to pan.

Add reserved marinade and meat juices. Add water and bring to a boil. 

Cover, lower heat, and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced. Season with salt to taste. 

Turn off heat. Garnish with onion rings, if desired, and cover to allow onions to cook slightly in the steam. Serve hot.

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Bistek

Pork Chop Steak

lbs. pork chop

Knorr Pork Cube

lemon

onions

garlic (crushed and chopped)

cornstarch

cooking oil

black pepper

In a large bowl, combine pork chops, soy sauce, 5 cloves chopped garlic, juice of 1 lemon, and some ground black pepper. Mix it well. Marinate for at least 30 minutes.

Heat 1 tablespoon of cooking oil in a pan. Fry the pork chops for around 2 ½ minutes per side. Remove from the pan and set aside.

Heat the remaining oil. Sauté half of the onions and the remaining garlic.

Add the pork chops once the onion softens. Continue to sauté for 2 minutes.

Pour the remaining marinade and water into the pan. Let the liquid boil.

Add Knorr Pork Cube. Cover the pan and. Adjust the heat to the lowest setting. Simmer for 45 to 60 minutes or until the pork chop becomes tender.

Combine cornstarch with ¼ cup water. Stir until well blended and then pour the mixture into the pan.

Add the remaining onions. Cover the pan and continue cooking for 3 minutes.

Transfer to a serving plate. Serve with warm rice.

Share and enjoy!

https://www.youtube.com/watch?v=tnF8aPKe1nQ

This video will show you how to cook an easy version of pork steak using pork chops. I tried to add more sauce into it so that you can enjoy it better with rice.
Recipe: https://panlasangpinoy.com/pork-chop-steak/

PORK CHOP STEAK RECIPE

If Japanese Style Crispy Tofu or Agedashi Tofu and Filipino Bistek Tagalog had a vegan baby — this Filipino Style Tofu Steak is it!

These Filipino Style Tofu Steaks or Tokwa Bistek are fried slabs of tofu with a thick savoury and tangy sauce drizzled over and topped with sautéed white onions for that extra texture and sweetness. This is delicious with a bowl of steamed rice or Filipino garlic rice (singangag!)

Filipino Style Tofu Steak (Tokwa Bistek)

17.5 oz extra firm tofu (or tokwa)

tbsp calamansi juice

garlic powder

all purpose flour

Neutral oil

onion

corn starch

1.5 tbsp room temperature water

Remaining oil

red onion (, diced)

garlic (, minced)

Leftover marinade

water or vegetable stock (see notes)

vegetable cube or bouillon (optional (see notes))

tbsp sugar (adjust

tbsp vegetarian oyster sauce

soy sauce (adjust to taste)

spring onions or chives for topping

rice Garlic Rice (Sinangag)

Press your tofu to drain excess water. I do so by wrapping it in a kitchen towel and place a few heavy chopping boards over it.

Slice the tofu into 3/4-inch (2-cm) thick pieces.

In a large container, mix together the soy sauce, calamansi/lime/lemon juice, garlic, and pepper.

Add the tofu in and coat into the marinade. Leave to marinate for at least 30 minutes. You can also prepare this in advance and leave to marinate overnight in the refrigerator.

Prepare the Tofu

Place the flour (if using) on a plate.

Coat each piece of tofu into the flour mix.

Coating the Tofu

Check the notes below if you’re cooking the tofu without any coating.

Heat a large pan or wok over medium high heat.

Add some oil for pan-frying. Once hot (you’ll see some small bubbles), add the tofu.

Cook until lightly golden and crisp. You may need to cook this in batches depending on the size of your pot or pan.

Remove the tofu from the oil and place on a strainer or a plate with some paper towels.

Cook the Tofu

Mix together the corn starch and water until the starch is dissolved. Set aside.

Cornstarch Slurry

Lessen the oil from your pan/wok.

Stir-fry the white onion rings until tender. You can opt to stir-fry for a shorter term if you want these crunchier. Set aside.

In the same pan/wok over medium heat, stir-fry the onion and garlic.

Add in the leftover marinade, water/stock, and vegetable cube/bouillon (if using).

Season with sugar, vegetarian oyster sauce, and soy sauce.

Leave to simmer until it comes to a boil.

Lower the heat. Give the cornstarch slurry another mix (since the starch can settled at the bottom).

Pour the slurry into the sauce. Mix well and allow it to thicken.

Add in the calamansi/lemon/lime juice and mix well. Taste the sauce and feel free to season more, if needed.

To thin out the sauce, you can add 1-2 tbsp more water and mix well.

Stir-frying

Place the fried tofu on a plate. When ready to enjoy, pour the hot sauce over the tofu. Add in the sautéed onion rings on top and garnish with chives/green onions.

Serve immediately. This is best enjoyed with rice or Fried Garlic Rice (Sinangag).

Can I keep the sauce and tofu separate?Yes! I actually recommend the keep the sauce and tofu separate especially if you intend to have leftovers or if making this in big batches. This way the tofu won’t soak in the sauce since the flour coating can easily be stripped off the tofu when left for too long.

To Serve

Absolutely delicious! 
I served with noodles and stir fried veg in some of the thinned down sauce. I'm excited to try the fried garlic rice next time.

https://www.youtube.com/watch?v=fkq2rRCcxjs

Inspired by Filipino Bistek Tagalog and Japanese Agedashi Tofu  ◡̈ 

Get the full recipe 👉🏼 www.thefoodietakesflight.com/filipino-tofu-steak

Tofu
500g / 17.5 oz extra firm tofu or tofu
2 tbsp soy sauce
1 tbsp calamansi juice or lemon/lime juice
Dash of garlic powder
Dash of ground black pepper

For Coating
1/4 cup all purpose flour

For Frying
Neutral oil

For Topping
1 large white onion, cut into rings

Cornstarch Slurry
1.5 tbsp corn starch
1.5 tbsp room temperature water

For Stir-frying & Sauce
Remaining oil
1/2 small red onion, diced
2 cloves garlic, minced
Leftover marinade
3/4 cup water or vegetable stock (see notes)
1 vegetable cube bouillon, optional (see notes)

1 tbsp sugar, adjust to taste
1 tbsp vegetarian oyster sauce
1/2 to 1 tbsp soy sauce, adjust to taste
1-2 tbsp water, to thin out sauce (optional)

Filipino Style Tofu Steak (Tokwa Recipe)

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