Classic Bistek Tagalog with Caramelized Onion Rings

This classic Filipino beef steak dish, known as Bistek Tagalog, strikes the perfect balance between salty and tangy flavors using soy sauce and citrus. This version uses tender sirloin and features a generous topping of red onion rings, half of which are caramelized into the sauce while the rest remain crisp for texture.

Ingredients

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1 lb beef sirloin, sliced very thinly against the grain

1/4 cup soy sauce

3 tbsp calamansi juice or lemon juice

4 cloves garlic, minced

1/2 tsp ground black pepper

2 large red onions, sliced into rings

3 tbsp vegetable oil

1/2 cup water

1 tsp sugar (optional, to balance acidity)

Instructions

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In a large bowl, combine the soy sauce, calamansi (or lemon) juice, minced garlic, and black pepper.

Add the thinly sliced beef to the bowl, massaging the marinade into the meat. Let it marinate for at least 30 minutes in the refrigerator.

Heat the vegetable oil in a large skillet over medium-high heat.

Remove the beef from the marinade (reserve the liquid) and pan-fry the slices in batches for 1-2 minutes per side until browned. Remove beef and set aside.

In the same pan, add the sliced onion rings. Sauté for 2-3 minutes until they just start to soften. Remove half of the onions and set them aside for garnish.

Continue cooking the remaining onions in the pan until softened and slightly browned.

Pour the reserved marinade and water into the pan with the cooking onions. Bring to a simmer and scrape up any browned bits from the bottom of the pan.

Add the sugar if using, and let the sauce reduce slightly for about 3-5 minutes.

Return the cooked beef to the pan and toss to coat in the sauce. Cook for just 1 minute to warm through without overcooking the meat.

Transfer to a serving platter and top with the reserved crisp onion rings. Serve immediately with steamed white rice.

Classic Bistek Tagalog with Caramelized Onion Rings