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Bistek Tagalog (Ribeye Version) 🥩

This premium Ribeye Bistek Tagalog takes the classic Filipino beefsteak to the next level. Thinly sliced ribeye is marinated in a perfectly balanced, tangy-savory blend of soy sauce, black pepper, and calamansi. Quickly pan-fried and simmered until tender, it is served with a generous topping of sweet, softened onion rings. This is an incredibly flavorful, fast stovetop dinner that demands a massive side of steamed white rice to soak up that glossy sauce!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Filipino
Calories: 450
Ingredients Method Video

Ingredients
  

Meat:
  • 20 oz ribeye sliced thin
Vegetables:
  • 1 tbsp jarlic or minced garlic
  • 2 medium onions cut into rings
Liquids:
  • 1 tbsp calamansi extract or lemon juice
  • ¼ cup soy sauce
  • water enough to cover
  • neutral oil for frying
Seasoning:
  • ground black pepper to taste

Method
 

Marinate:
  1. Combine sliced ribeye, soy sauce, calamansi, and black pepper.
    Marinate overnight for best results.
    20 oz ribeye, 1 tbsp calamansi extract, ¼ cup soy sauce, ground black pepper
Cooking:
  1. Heat oil in a pan.
    2 medium onions, neutral oil
  2. Sauté one onion just until soft and then set these aside for later.
  3. Fry the marinated ribeye in batches until browned and then set the beef aside.
    20 oz ribeye, neutral oil
  4. Sauté the second onion.
    1 tbsp jarlic, 2 medium onions, neutral oil
  5. Add the jarlic and fry until aromatic.
  6. Add water to the pan, deglaze, and then return the beef.
    water
  7. Simmer until the sauce reduces slightly and flavors meld.
Finish:
  1. Plate over hot rice and top with the first batch of onions!

Video