How Filipino Bistek Tagalog Differs From Other Steak Dishes

Outside of India, beef is a protein enjoyed worldwide. And every culture has distinct flavors and preparation methods for different cuts of steak. A case in point is Filipino Bistek Tagalog, a marinated beef steak dish sauteed with copious amounts of fried onions. Beef steak is a loose term that refers to a thicker cut from the loin or rib, encompassing cuts like tenderloin, ribeye, sirloin, and strip steak.

These loin cuts are sliced against the grain into thinner steaks that lend well to quick-cooking methods like grilling, pan frying, or broiling. Filipino Bistek Tagalog likewise uses a fairly tender cut from the loin and pan-fries it, but that's where the similarities between Western and Eastern preparations end. Where beef steak preparations stateside keeps the thinly cut steaks intact, gives them a few pats and throws them in a frying pan, Bistek Tagalog recipes call for cutting the beef steak into small pieces and marinating them overnight. The conventional steak marinade consists of soy sauce and a Filipino citrus called calamansi. Not only does the marinade tenderize the meat, but it also introduces zesty, salty, umami flavors to the beef while also doubling as a sauce later in the cooking process.

The marinated steak is flash fried in a pan used to fry onions before removing it to develop a sauce with the marinade. Then, the beef is simmered in the sauce until tender. So, unlike a quick-cooking pan-fry, bistek tagalog is cooked twice after an overnight marinade.

Tagalog refers to the people and main language of the Philippines, while "bistek" is the Spanish word for "steak." In case you aren't aware, the Philippines was once a Spanish colony; in fact, Filipino, the national language of the Philippines, is a combination of Tagalog and Spanish. Just as Spanish colonization influenced the Filipino language, Spanish and Filipino cuisine have created a delicious fusion with Bistek Tagalog.

A version of the Spanish dish "bistec encebollado" (beefsteak with onions), Bistek Tagalog fused the stir-fried recipe with local flavoring agents like soy sauce and calamansi. While the dish originated in the Tagalog region of the country, it's now enjoyed throughout the Philippines and encompasses numerous iterations. Onions bring a sweet and aromatic complement to the zesty citrus soy sauce, but some recipes for Bistek Tagalog add chunks of pineapple for more sweetness and a tropical twist. At the other end of the spectrum, you can bring more umami-richness to the mix by sauteing mushrooms with the onions before simmering everything in the marinade. Other variations take the marinade sauce a step further by adding cornstarch, a famous stir-fry sauce thickener, to create a heartier beef steak gravy. However this saucy steak dish is prepared, most enjoy it over a bed of steamed rice. For a well-rounded meal, you can accompany Bistek Tagalog with this recipe for coconut rice with bok choy and fried eggs.