Bistek Tagalog (Filipino Beef Steak)
Thinly sliced beef marinated in calamansi and soy sauce, pan-fried with caramelized onion rings.
Why It Works
Calamansi's citric acid tenderizes the thin beef slices during the brief marinade; the onion rings caramelize in the pan drippings, creating a sweet-savory topping.
Key Ingredients
More Filipino Recipes
Chicken and pork braised in vinegar, soy sauce, garlic, bay leaves, and black peppercorns — the Philippines' national dish.
A tangy, savory pork soup soured with tamarind (or green mango), loaded with vegetables like kangkong and radish.
Chopped grilled pig face and ears sizzling on a hot plate with calamansi, chili, onions, and a raw egg stirred in — bold and crunchy.
Twice-cooked pork belly — simmered until tender then deep-fried until the skin shatters like glass.
Oxtail braised in a thick peanut-annatto sauce with eggplant, banana blossom, and bok choy, eaten with shrimp paste.
Stir-fried egg noodles with chicken, shrimp, vegetables, and soy-oyster sauce with a squeeze of calamansi.