{"id":1656,"date":"2024-08-15T13:02:00","date_gmt":"2024-08-15T20:02:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=1656"},"modified":"2021-04-28T23:13:08","modified_gmt":"2021-04-29T06:13:08","slug":"bistek","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/bistek\/","title":{"rendered":"Bistek"},"content":{"rendered":"\n

Bistek Tagalog<\/strong> is made of thinly sliced sirloin braised in a mixture of citrus, soy sauce, onions, and garlic. This Filipino beef steak is hearty, tasty, and perfect with steamed rice.<\/p>\n\n\n\n

\"Filipino<\/figure>\n\n\n\n\n\n

If you have noticed, I've been doing a lot of recipe throwbacks lately. The blog is five years old, and a lot has changed since I launched it in January 2013. I've learned a few things along the way, and I'd like to think I've improved at taking pictures or structuring my posts.<\/p>\n\n\n\n

Bringing old recipes, like carioca<\/a>, baked macaroni<\/a>, and beef wonton mami<\/a>, to the front of the blog is a great way to reintroduce them to readers and the perfect opportunity for me to refresh them with new cooking tips and, sometimes, new photos. Today's throwback is very special to me. Bistek was the first recipe I posted on the blog, and the entirety of that post is below.<\/p>\n\n\n\n

\"Bistek<\/figure>\n\n\n\n
\n

I checked my Feedburner account today, and as I have yet to post a recipe here, I was pleasantly surprised to find I already have four subscribers. Wow, thank you. If your anticipation for the deliciousness that's sure to come doesn't inspire me to get cooking, I don't know what else would. Whoever you are, I apologize for the delay. I've been busy getting my other cooking blog, Onion Rings and Things<\/a>, on track, I kind of sidelined Kawaling Pinoy. But here it is! Our first recipe, Bistek!<\/p>\n<\/blockquote>\n\n\n\n

I am a sentimental old hag and have been putting off changing this post for months now. There's just something so awful and yet endearing about a very first that I couldn't quite decide whether to keep it as is for posterity's sake or update it with additional information. After toggling back and forth, I realized I'd give this bistek recipe better justice by adding more \"meat.\" So, yes, new photos and cooking tips it is \ud83d\ude42<\/p>\n\n\n\n

But before we head further, allow me to get emotional for a quick minute. Thank you for giving our leche flan<\/a>, pork belly lechon<\/a>, and all our recipes so much love. When I hit \"publish\" for the first time, I didn't realize how much it would change my life. Being able to own my business and blog full-time was all but a pipe dream then, and I can't believe I am now living it.<\/p>\n\n\n\n

I mean, seriously, we started with four email subscribers and are now 4 million strong on our e-newsletter and social media channels. I am honored and humbled, and I couldn't be more grateful.<\/p>\n\n\n\n

What is Bistek<\/h2>\n\n\n\n

Bistek Tagalog is a classic Filipino dish made of thinly sliced beef braised in a mixture of citrus juice (more commonly, the local fruit, calamansi), soy sauce, onions, garlic, and pepper. A delicious medley of salty, tangy, and savory flavors, it's traditionally served with steamed rice.<\/p>\n\n\n\n

Also known as beefsteak, it was adapted from the Spanish bistec encebollado<\/i> to suit our local tastes and Indigenous ingredients. Other affordable proteins, such as pork steak<\/a>, chicken bistek<\/a>, and crispy chicken liver a la bistek<\/a>, are now used in this cooking mode. <\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n
\"sliced<\/figure>\n\n\n\n