Beef Steak Tagalog
Classic Filipino bistek — thinly sliced tri-tip braised in soy sauce, lemon juice, and caramelized onions. Only 10g fat per serving with 44g protein. The ultimate Filipino comfort plate that fits your macros.
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Macro Breakdown (Per Serving)
Bistek: The Filipino Steak
Bistek Tagalog — short for "beefsteak Tagalog" — is one of the most beloved dishes in Filipino home cooking. It's the Filipino answer to steak night: thinly sliced beef marinated in soy sauce and calamansi (or lemon), pan-seared hard, then braised with thick rings of caramelized onion. The sauce is the star — tangy, salty, slightly sweet, and deeply savory.
The dish reflects the Philippines' history of Spanish and Chinese culinary influence. "Bistek" comes from the Spanish "bistec," while the soy sauce and quick-sear technique has Chinese roots. But the calamansi acid and the way Filipinos pile on the onions — that's purely Pinoy.
This version uses lean tri-tip instead of fattier cuts and monk fruit instead of sugar, keeping the fat at just 10g per serving. Served over rice with all that sauce soaked in, it's a plate that tastes like home and still fits a cut.
Ingredients
- 4 lbs lean tri-tip, thinly sliced
- 1 cup soy sauce
- 1/4 + 1/8 cup lemon juice
- 0.5 tbsp black pepper
- 3 tbsp oyster sauce
- 2 onions, thick rings
- 1/2 head garlic, minced
- 1 cup hot water
- 2 tbsp monk fruit sweetener
Instructions
Prep and marinate. Thinly slice the tri-tip against the grain. Cut onions into thick rings. Mince garlic. Combine soy sauce, lemon juice, black pepper, oyster sauce, garlic, and monk fruit. Add the beef and marinate for 30 minutes to 3 hours.
Sear the meat. Remove beef from marinade (reserve the liquid). Heat a large pan on high. Sear the beef in batches without crowding the pan — you want a hard sear, not a steam. About 1-2 minutes per side.
Build the sauce. In the same pan, pour in the reserved marinade and onion rings. Add the hot water. Bring to a boil, then reduce heat and let it simmer until the onions are soft and the sauce reduces by about half.
Adjust the flavor. Taste the sauce. Need more salt? Add soy sauce. More tang? Add lemon juice. More depth? A splash of oyster sauce. Get it exactly where you want it.
Finish and serve. Return all the seared beef to the pan. Toss to coat in the sauce. Serve immediately over rice with the caramelized onions piled on top.
💡 Christian's Tips
- Slice against the grain, thin. This is the difference between tender bistek and chewy bistek. Partially freeze the tri-tip for 30 minutes to make thin slicing easier.
- Don't crowd the pan when searing. Work in batches. Overcrowding drops the temperature and steams the meat instead of searing it. You need that Maillard reaction.
- Monk fruit keeps it macro-friendly. Traditional bistek uses brown sugar. Monk fruit gives you the sweetness that balances the soy-citrus combo without the calories.
- Batch cook the full 4 lbs. This recipe scales perfectly. Portion the meat and sauce into containers with pre-cooked rice for an entire week of meals.
Full Nutrition Facts
| Nutrient | Per Serving (7oz beef + 6oz rice) |
|---|---|
| Calories | 508 kcal |
| Protein | 44g |
| Total Carbohydrates | 59g |
| Dietary Fiber | 2g |
| Total Fat | 10g |
| Saturated Fat | 3.5g |
| Cholesterol | 120mg |
| Sodium | 1100mg |
Common Questions
Can I use a different cut of beef?
Flank steak or sirloin work well. The key is lean and thin-sliced. Avoid ribeye or chuck — too much marbling means higher fat per serving. Tri-tip gives the best flavor-to-fat ratio.
Why is the sodium so high?
Soy sauce is the main sodium source. You can use low-sodium soy sauce to cut it by 40%. The flavor will be slightly different but still good. Just add a bit more lemon juice to compensate.
Can I skip the rice to lower carbs?
Absolutely. Without rice, each serving drops to around 280 cal with only 8g carbs. Serve over cauliflower rice or with a side of steamed vegetables instead. The sauce is flavorful enough to carry any base.
