 Bistek tagalog | |
| Alternative names | bistek tagalog,bistik,bistig,bistec tagalo,carne frita,karne frita,karne prita |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Beef sirloin or tenderloin,soy sauce,calamansi juice, garlic, onions, black pepper, bay leaves, sugar (optional) |
| Other information | Eaten with rice |
Bistek (fromSpanish:bistec, "beefsteak"), also known asbistek tagalog orkarne frita, is aFilipino dish consisting of thinly slicedbeefsteakbraised insoy sauce,calamansi juice, garlic, ground black pepper, and onions cut into rings. It is a common staple in theTagalog andWestern Visayan regions of thePhilippines. It is eaten over white rice.[1][2]
Bistek tagalog is made of strips of beefsirloin ortenderloin, usually flattened with a meat tenderizing tool, it is marinated thenbraised insoy sauce,calamansi juice (or some othercitrus fruit likelime orlemon), smashed whole garlic cloves, ground black pepper,bay leaves, caramelizedred onion rings, and (optionally)muscovado orbrown sugar. In some recipes, freshwhite onion rings are used instead to preserve its crunchiness.[1][3]
In theWestern Visayas,bistek tagalog is known askarne frita (also spelledcarne frita, literally "fried meat" in Spanish), not to be confused with the breaded cutlet (milanesa), which is also calledcarne 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 ofbistek isbistek na baboy ("porkbistek";bistig babi inKapampangan), in which pork—pork chops orpork 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 withtofu.[6]
Bistec encebollado is a similar dish found throughout other Spanish-speaking countries. It differs frombistek tagalog in that it does not use soy sauce or citrus juices, but usesvinegar and various local herbs and ingredients instead. Other similar dishes include thebistec de Palomilla ofCuba,bistec a caballo ofColombia, and thebistec ranchero ofMexico.[7]
In theMarianas Islands,Bistek is prepared similarly to FilipinoBistek, but is often made with vinegar instead of citrus juice.Achiote is also added and is typically served withpeas.[8]
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