Bistek (from , "beefsteak"), also known as bistek tagalog or karne frita, is a Filipino cuisine dish consisting of thinly sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings. It is a common staple in the Katagalugan and Western Visayas regions of the Philippines. It is eaten over white rice.
Description
Bistek tagalog is made of strips of beef
sirloin or
Beef tenderloin, usually flattened with a meat tenderizing tool, it is marinated then
braised in
soy sauce,
calamansi juice (or some other
citrus fruit like lime or
lemon), smashed whole garlic cloves, ground black pepper,
bay leaves, caramelized
red onion rings, and (optionally)
muscovado or
brown sugar. In some recipes, fresh
white onion rings are used instead to preserve its crunchiness.
In the Western Visayas, bistek tagalog is known as karne frita (also spelled carne frita, literally "fried meat" in Spanish), not to be confused with the breaded cutlet (milanesa), which is also called carne frita in the Philippines. It is cooked identically to the Tagalog version, but differs in that it is always cooked with sugar.
Variations
A modern version of
bistek is
bistek na baboy ("pork
bistek";
bistig babi in Kapampangan), in which pork—
or
pork belly slices—is used instead of beef. Other modern versions can also use slices of chicken or filleted fish.
Vegan versions can also substitute beef with tofu.
Similar dishes
Bistec encebollado is a similar dish found throughout other Spanish-speaking countries. It differs from
bistek tagalog in that it does not use soy sauce or citrus juices, but uses
vinegar and various local herbs and ingredients instead. Other similar dishes include the
bistec de Palomilla of
Cuba,
bistec a caballo of
Colombia, and the
bistec ranchero of
Mexico.
In the Marianas Islands, Bistek is prepared similarly to Filipino Bistek, but is often made with vinegar instead of citrus juice. Annatto is also added and is typically served with peas.
See also
