Bistek Steak Tacos with Calamansi Soy

Bistek Steak Tacos with Calamansi Soy Recipe

Bistek steak tacos fold calamansi-soy beef and caramelized onion rings into warm tortillas with pickled onion and a garlicky sauce.

Yield: 8 tacos Serving size: 2 tacos

Yield note: Makes 8 tacos, or 4 servings of 2 tacos each.

Shopping List

Meat

• Flank, skirt, sirloin, or ribeye steak

Produce

• Calamansi or limes
• Yellow onions
• Red onion
• Cilantro
• Garlic

Pantry

• Soy sauce
• Corn tortillas
• Vinegar
• Mayonnaise or sour cream

Ingredients

Bistek Beef

• 1 1/2 pounds steak, thinly sliced across the grain
• 1/3 cup soy sauce
• 1/4 cup calamansi or lime juice
• 4 garlic cloves, minced
• 1 teaspoon brown sugar
• 1/2 teaspoon black pepper
• 2 tablespoons neutral oil
• 2 large onions, sliced into rings

Taco Sauce and Toppings

• 1/3 cup mayonnaise or sour cream
• 1 garlic clove, grated
• 1 teaspoon calamansi juice
• 1/2 cup quick-pickled red onion
• 1/2 cup cilantro leaves
• Calamansi wedges

Build

• 8 corn tortillas, warmed
• Boiled bistek pan sauce
• Hot sauce, optional

Instructions

1. Mix soy sauce, calamansi juice, garlic, brown sugar, and black pepper.
2. Marinate sliced steak for 30 minutes. Drain well and reserve the marinade separately.
3. Whisk mayonnaise or sour cream with grated garlic and calamansi juice for the sauce.
4. Heat 1 tablespoon oil in a skillet. Cook onion rings until softened and browned at the edges, then transfer to a plate.
5. Add remaining oil and heat the skillet until very hot.
6. Sear steak in batches, 60 to 90 seconds per side, so it browns instead of steaming.
7. Return onions to the skillet with reserved marinade. Bring to a full boil, then simmer 3 to 4 minutes until safely cooked and slightly reduced.
8. Taste the pan sauce and adjust with calamansi if it needs brightness.
9. Warm tortillas until pliable and lightly charred.
10. Fill tortillas with steak, onions, garlic sauce, pickled onion, cilantro, calamansi, and a spoonful of pan sauce.