NAME: JUNNELLE JAY NIONES DATE: MAY 13, 2021

YEAR & SECTION: BSF 2A RATING:

SUBJECT: COMPUTER USE IN FISHERY
INSTRUCTOR: MR. GARDSON BINASBAS

BISTEK TAGALOG (beefsteak) RECIPE

Bistek Tagalog is a type of Filipino beef stew. This is also known as Beefsteak to some people. It is

comprised of thin slices of beef and a generous amount of onions. These are stewed in a soy sauce and

lemon juice mixture until the beef gets very tender. It is best enjoyed with warm rice. In my opinion,

there is a huge possibility that the term Bistek was derived from the words “beef steak”. I have not done

the research yet. It is appreciated if you can provide facts about the history of this beloved Filipino dish.

Don’t be shy. The comments section is located below this recipe post.
This recipe does not require much ingredients and the procedure is simple. Beginners will enjoy learning

how to cook bistek. I’m sure that you will also like how it tastes. Talking about taste, I enjoy pouring the

sauce over warm rice. It makes it tastier and more enjoyable to eat.

QUANTITY UNIT DESCRIPTION OF TOTAL UNIT COST

MATERIALS
1 1 1/2 lbs beef sirloin thinly 300
sliced
2 5 tablespoon soy sauce 10

3 4 pieces calamansi 10

4 1/2 tsp ground black 6

pepper

5 3 cloves garlic minced 10

6 3 pieces yellow onion 15

sliced into rings

7 4 tablespoon cooking oil 13

8 1 cup water 3

9 1 pinch salt 1

TOTAL 368
Ingredients
 1 1/2 lbs beef sirloin thinly sliced
 5 tablespoons soy sauce
 4 pieces calamansi or 1-piece lemon
 1/2 tsp ground black pepper
 3 cloves garlic minced
 3 pieces yellow onion sliced into rings
 4 tablespoons cooking oil
 1 cup water
 1 pinch salt

Instructions
1. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour.
Note: marinate overnight for best result
2. Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set
aside
3. Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the
onions were fried for 1 minute per side. Remove from the pan. Set aside
4. Add more oil if needed. Saute garlic and remaining raw onions until onion softens.
5. Pour the remaining marinade and water. Bring to a boil.
6. Add beef. Cover the pan and simmer until meat is tender. Note: Add water as needed.
7. Season with ground black pepper and salt as needed. Top with pan-fried onions.
8. Transfer to a serving plate. Serve hot.

CONSUMPTIONS OF BEEF STEAK IN 3 DAYS

SUNDAY YELLOW

MONDAY GREEN

TUESDAY BLUE
1ST DAY
2ND DAY
3RD DAY
CONSUMPTIONS OF BEEF STEA K IN EVER Y YEA R
OF BRGY.A BN
Series 1 Series 2 Series 3

5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
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