The Filipino version of steak is bistek. I used to think that bistek was a localized pronunciation and spelling of beef steak but it appears that bistec is found in the cuisines of countries that used to be Spanish colonies. Like our bistek, they are all pan fried and saucy beef.
In cooking Filipino bistek, it is ideal to use a tender cut of beef like top or bottom round, sirloin or tenderloin. For maximum flavor, the meat is first marinated before it is quickly pan fried just until cooked. Topped with lightly fried onion rings, smothered with the marinade and kalamansi juice, bistek is rich yet uncomplicated — the stuff that real comfort food is made of. … Continue reading »