Ingredients
| Beef Bistek Tagalog | |
| 35 g (3 pcs) | Beef, sliced thinly |
| 10 ml (2 tsp) | Calamansi extract |
| 0.23 g (⅛ tsp) | Pepper, ground |
| 5 ml (1 tsp) | Cooking oil |
| 1 pc | Bay leaf (laurel leaf) |
| 12 g (4 slices) | Onion rings |
| 160 g (1 cup) | Steamed riceleaf |
| Petsay Guisado | |
| 5 ml (1 tsp) | Cooking oil |
| 1.87 g (1 tsp) | Garlic, minced |
| 6.25 g (¼ cup) | Tomato, sliced |
| 10 g (⅛ cup) | Native petsay, shredded |
| 30 ml (2 tbsp) | Water |
| 0.23 g (⅛ tsp) | Pepper, ground |
Cooking Instructions
Beef Bistek Tagalog
Marinade the beef slices in calamansi and pepper for 30 minutes. Place pan over medium
heat and pour oil. Put the beef and marinade into the pan and add laurel leaf. Simmer
until cooked. Add onion rings just before removing from the heat.
Petsay Guisado
Place pan over medium heat and pour oil. Sauté garlic, tomato and petsay. Add water and
simmer until cooked. Season with pepper.
General information
| Difficulty: | 3 of 5 |
Nutritional Information
| 345 kcal | Energy |
| 12.6 g | Protein |
| 152.5 mg | Phosphate |
| 39 mg | Sodium |
| 400 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |