When I was young, my family would frequently visit my grandparents in Naga. And when we do, my grandmother’s cook, Yaya Choleng, would always cook my favorite Bistek Tagalog.
I would always watch her cook Bistek Tagalog that’s why up to now, it’s still fresh in my mind how she prepares and cook it. And I’m sharing you that Bistek Tagalog recipe below.
Bistek Tagalog is a Filipino dish typically made with onions and thinly sliced sirloin beef strips slowly cooked in soy sauce, and calamansi juice. While “bistek” is a local term for “beef steak” – some Pinoys also use pork.
There are lots of ways and styles that you can cook Bistek Tagalog. But one style of cooking which I grew up with is my Yaya Choleng’s style, which is unique and different from how I know others do it.
This type of Bistek Tagalog is “saucy”. It is best served during breakfast and it should come along with boied eggs.
If you wish to have a dry version, then all you have to do is to simmer the meat until all the liquid evaporates. Also, this dish goes along well with potato chips or ginataang monggo for lunch.
My Yaya Choleng’s Bistek Tagalog recipe:
Note: You have to defrost beef or pork sirloin completely before putting it into the marinade.