Bistek

Bistek tagalog is made of strips of beef sirloin or 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.{{cite book |last1=Ponseca |first1=Nicole |last2=Trinidad |first2=Miguel |title=I Am a Filipino: And This Is How We Cook |date=2018 |publisher=Artisan Books |isbn=9781579658823 |pages=74–75}}{{cite book |last1=Polistico |first1=Edgie |title=Philippine Food, Cooking, & Dining Dictionary |date=2017 |publisher=Anvil Publishing, Inc. |isbn=9786214200870}}

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.{{cite web |title=Carne Frita |url=https://www.angsarap.net/2018/12/10/carne-frita/ |website=Ang Sarap |date=December 10, 2018 |access-date=June 22, 2022}}{{cite web |last1=Cueva |first1=Stephanie |title=Ilonggo-Style Karne Frita Recipe |url=https://www.yummy.ph/recipe/ilonggo-style-karne-frita-recipe-a1793-20210411 |website=Yummy.ph |access-date=June 22, 2022}}

A modern version of bistek is bistek na baboy ("pork bistek"; bistig babi in Kapampangan), in which pork—pork chops 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.{{cite book |author=Jeeca Uy|title=Vegan Asian: A Cookbook: The Best Dishes from Thailand, Japan, China and More Made Simple |date=2021 |publisher=Page Street Publishing |isbn=9781645672814}}

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.{{cite news |last1=Martin |first1=M.G. |title=The food of the Philippines: Bistek Tagalog |url=http://philippineslifestyle.com/blog/2016/12/07/the-food-of-the-philippines-bistek-tagalog/ |access-date=June 22, 2022 |work=Philippines Lifestyle News |date=December 7, 2016|archive-url=https://web.archive.org/web/20170217163140/http://philippineslifestyle.com/blog/2016/12/07/the-food-of-the-philippines-bistek-tagalog/ |archive-date=February 17, 2017 }}

In the Marianas Islands, Bistek is prepared similarly to Filipino Bistek, but is often made with vinegar instead of citrus juice. Achiote is also added and is typically served with peas.{{cite web |title=Chamorro Bistek (or Bisteak) |url=https://www.annieschamorrokitchen.com/chamorro-bistek-or-bisteak/ |website=Annies Chamorro Kitchen |date=September 26, 2013 |access-date=September 11, 2022}}

• Philippine adobo
• List of Philippine dishes

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Category:Philippine beef dishes

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