Recipe: Bistek (Pinoy Version of Beef Steak)

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Recipe of the Day: Bistek


Bistek is the Pinoy version of beef steak. It’s a different recipe from the “known” beef steak recipes from other countries. The Pinoy version of “beef steak” has more sauce (soy sauce) with either lemon or calamansi.


This is one of my favorite viands. Actually it’s my TOP favorite. A week won’t pass without it on our menu. A very easy but flavorful dish which is best serve with rice. LOTS of rice!



1/2 kilo beef (sirloin), sliced thinly

1 pc red onion, chopped

3 cloves garlic, chopped

1/2 cup calamansi juice

1/2 cup soy sauce

2 tbsp oyster sauce

ground pepper

cooking oil

caramelized onion rings (white onion), 1/4-inch thickness



  • Marinate the beef in soy sauce, calamansi juice and ground pepper for AT LEAST an hour.
  • Heat the cooking oil in a pan.
  • Fry the marinated beef (save the marinade for later).
  • Add and sauté the chopped garlic and red onions.
  • Add the marinade and oyster sauce. Bring to a boil.
  • Transfer to a serving plate top with caramelized onion rings. And as mentioned earlier, this is BEST served with LOTS of rice. Haha!


Get a printable copy of the recipe here: bistek-recipe


Let me know if you have tried it. 🙂




Recipe: Ginataang Laing

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Ginataang Laing

Ginataang laing is made usually from taro leaves cooked in coconut milk. “Ginataan” means cooked with coconut milk. Taro in Tagalog/Filipino is gabi leaves. But we can also use sweet potato leaves as another variant.


2 tbsp cooking oil

1 tbsp garlic, minced

1 med. sized onion, minced

ginger, minced

½ kilo sliced pork loin (You may also use Spanish sardines)

1 kilo dried gabi (or fresh sweet potato leaves)

4-5 cups coconut milk

shrimp paste (bagoong)

salt to taste

3-4 pcs siling labuyo (red chili pepper)


  1. In a casserole, cook meat.
  2. Sauté garlic, ginger and onions together with the meat.
  3. Add the gabi leaves.
  4. Pour in the coconut milk (gata). Bring to a boil then simmer  for 15 minutes.
  5. Add the red chili pepper, shrimp paste and salt. Simmer for another 10 minutes.

This is best served with fried fish like galunggong, tilapia or tulingan. Enjoy!