Bistek

Bistek tagalog is made of strips of beef sirloinortenderloin, usually flattened with a meat tenderizing tool, it is marinated then braisedinsoy sauce, calamansi juice (or some other citrus fruit like limeorlemon), smashed whole garlic cloves, ground black pepper, bay leaves, caramelized red onion rings, and (optionally) muscovadoorbrown sugar. In some recipes, fresh white onion rings are used instead to preserve its crunchiness.^[1][3]

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.^[4][5]

A modern version of bistekisbistek na baboy ("pork bistek"; bistig babiinKapampangan), in which pork—pork chopsorpork belly slices—is used instead of beef. Other modern versions can also use slices of chicken or filleted fish.^[3]

Vegan versions can also substitute beef with tofu.^[6]

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 PalomillaofCuba, bistec a caballoofColombia, and the bistec rancheroofMexico.^[7]

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.^[8]

• Philippine adobo
• List of Philippine dishes