Filipino-Style Beef Steak with Onion and Bay Leaves (Bistek)
Filipino-Style Beef Steak with Onion and Bay Leaves (Bistek) is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Slice steaks in half lengthwise.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSlice steaks in half lengthwise.
Following natural seams in meat, cut each half into 2–3 pieces and set aside.
Heat 1 Tbsp. oil in a large skillet over medium.
Add bay leaves; cook until beginning to brown around the edges, about 1 minute.
Add onion and 1/2 cup water.
Cover skillet (use a baking sheet if you don’t have a lid) and cook until onion is partly tender; it should have lost its raw bite but still have some crunch, about 5 minutes.
Transfer onion and bay leaves to a plate with a slotted spatula or tongs.
Increase heat to medium-high and bring remaining liquid in skillet to a boil.
Cook until only 2 Tbsp. remains.
Scrape into a small bowl and stir in lemon juice and soy sauce.
Set sauce aside.
Wipe out skillet and heat remaining 1 Tbsp. oil in skillet over medium-high.
Season reserved meat with salt.
Working in batches, cook meat undisturbed until dark brown, about 2 minutes.
Turn and cook until second side is lightly browned, about 45 seconds.
Transfer to a platter.
Reduce heat to medium (let skillet cool a little if it is very hot) and cook reserved sauce in skillet just to let flavors meld, about 1 minute.
Add 1–2 Tbsp. water if sauce is too concentrated.
Pour over meat and top with onion and bay leaves.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.