Quick Weeknights · Filipino
Bistek Tagalog
We sear thin slices of beef marinated in calamansi and soy, then finish the dish with soft, sweet onion rings.
Why This Works
The acidity of the calamansi tenderizes the meat while balancing the saltiness of the soy sauce perfectly.
The Upgrade
Use freshly squeezed calamansi rather than bottled for a brighter, more aromatic citrus finish.
Chef's Secret
Michelin TechniqueDon't discard the marinade; reducing it allows the sugars in the soy and the citrus oils to concentrate, forming a glaze.
Ingredients
Total time including resting: 30 min
Directions
Combine beef, calamansi juice, soy sauce, garlic, and pepper in a bowl to marinate.
10 minRemove beef from marinade and pat dry to ensure a proper sear rather than steaming.
2 minHeat oil in a skillet over high heat until smoking slightly.
1 minSear beef in batches until caramelized and cooked through.
5 minRemove beef and set aside, keeping warm.
In the same pan, add the onion rings and sauté until soft and slightly charred.
3 minPour the remaining marinade into the pan, reducing until the sauce coats the back of a spoon.
4 minReturn beef to the pan, toss to coat, and serve immediately.
1 minWine Pairing
Cru Beaujolais
Red Wine
The BottleMarcel Lapierre Morgon
The bright red fruit and earthy undertones of a Morgon complement the salt-soy marinade of the beef. Its supple tannins won't clash with the acidity of the calamansi, creating a balanced, savory bite.
Nutrition per Serving
320
calories
35g
protein
8g
carbs
15g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Fried Rice
Leftover rice stir-fried with plenty of toasted garlic adds a savory texture that pairs perfectly with the salty-sour beef.
Ingredients
Directions
Break up any clumps in the cold rice with your hands to ensure uniform frying.
Heat the oil in a wok or heavy-bottomed skillet over medium-low heat.
Add the minced garlic and fry slowly until golden brown and aromatic, being careful not to burn it.
Increase heat to high, add the rice, and toss vigorously to coat each grain in garlic oil.
Season with salt, white pepper, and soy sauce, tossing for 3 minutes until the rice is hot and slightly toasted.
Remove from heat immediately and serve as the foundation for the beef.
Side Dish
Fresh Tomato Salad
Sliced tomatoes with a light vinaigrette provide a cooling, juicy element to balance the intense flavors of the marinated beef.
Ingredients
Directions
Arrange the tomato slices in a single layer on a chilled serving platter.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified.
Drizzle the vinaigrette evenly over the tomatoes.
Garnish immediately with the fresh basil.
Serve at room temperature to allow the aromatics to bloom.
Member Reviews
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Loved the short ingredient list. Everything was already in my pantry.