Beef Steak with Lemons

it’s funny how a scent can pull you straight into a memory. like a warm kitchen on a cloudy afternoon, sliced onions slowly softening in oil, tart lemon on your hands, that quiet sizzle as marinated beef hits the pan. bistek — or Filipino beef steak — is one of those dishes that smells like home even if you didn’t grow up in the Philippines. tangy, savory, comforting to the bone. it’s not a fancy dish, just honest. and it comes together… sort of like love: a touch sharp, deeply full, real.

Why You’ll Crave It

• That soy-citrus balance hits exactly right — sharp and rich but never too salty
• The onions melt into the sauce, adding this mellow sweetness that tugs at you
• Quick enough for a weeknight, comforting enough for Sunday lunch
• It’s a one-pan wonder with almost no fuss (you can wander off a bit between steps… mostly)

The first time I made this for my partner, he didn’t speak the whole meal — just kept murmuring “mm-hmm” through every bite.

What You’ll Need

• Beef sirloin, 1 ½ pounds: sliced thin against the grain — tender and ready to soak the flavor
• Soy sauce, ¼ cup: full-bodied, not low-sodium (this dish needs the depth)
• Calamansi juice or lemon juice, ¼ cup: fresh if possible — it should hit your nose before it hits your tongue
• Vegetable oil, 2 tablespoons: for searing — not too fancy, just hot
• Onion, 1 large: sliced into rings thinly — these get soft and golden and glorious
• Garlic, 2 cloves: finely minced — adds a whisper of bite
• Salt and pepper: to finish, taste, and balance — use gently
• Green onions (optional): for that happy final sprig of color

Easy How-To

Marinate with Love

In a bowl (glass if you have it), mix soy sauce, calamansi or lemon juice, garlic. Drop in your beef and stir it all gently by hand. Cover and let it sit — in the fridge is best — for at least 30 minutes. If you’ve got more time, 2 hours makes a world of difference. The beef soaks it all in.

Get the Onions Ready

Slice your onion into rings while the beef rests. Don’t rush it. This is the part where you hum or talk to someone in the kitchen. Set the slices aside somewhere near — they’ll join the dance soon.

Sear the Beef, Batch by Batch

Heat oil in a skillet — not medium, not blazing — somewhere confident in between. Sear the beef in batches so it browns, not steams. A couple of minutes per side is enough, just until it goes golden and caramel-fringed. Set them aside again after each round. Keep that pan — flavors are clinging to it.

Brown the Onions Just So

In the same skillet, toss in the rings. Stir now and then. They’ll relax, slowly soften, catch a little color. After about 5 minutes, they should be tender with a hint of golden edges.

Simmer Everything Together

Return the beef to the pan with the onions. Pour any leftover marinade in, add a splash of water if it’s looking dry — maybe ¼ cup, just enough to help it simmer. Cook gently for 10-15 minutes. Stir a bit, smell deeply. It should thicken and darken slightly.

Finish and Plate

Salt and pepper at the end, if it needs it. Serve hot — ideally over plain steamed rice. Spoon sauce over everything (you made a sauce without realizing it). Top with green onions if you feel like it. Eat warm.

Good to Know

• Don’t skip the rest after searing. It gives the onions a moment to shine and makes cleanup oddly more satisfying.
• If you forget to marinate, a quick 15-minute soak still works — just don’t tell the old aunties.
• Calamansi is lovelier, but lemons do beautifully if that’s what you’ve got. Try not to overthink it.

Serving Ideas

• Serve over jasmine rice with plain steamed greens – bok choy or kangkong keep it traditional
• Top with a just-fried egg and call it brunch – deeply satisfying

Top Tricks

• Slice the beef thin and against the grain – a little care here makes a huge impact on tenderness
• Let the beef and onions linger together in the pan. Just a few extra minutes melds everything into something soulful

Frequently Asked Questions

What’s the best cut of beef for bistek?

Sirloin tends to work best — it’s tender enough to stay soft with a quick sear, but not too fancy. Flank steak is also great if sliced properly.

Can I use lime instead of calamansi or lemon?

Absolutely — lime can be a bit sharper, but it brings its own brightness. Just taste as you go and adjust the soy if needed.

How long can I marinate it?

At least 30 minutes, up to overnight. But don’t go past 24 hours or the acid might toughen the meat a bit too much.

Can I make this ahead?

Yes — in fact, it’s better the next day. The sauce deepens, the beef settles. Just gently reheat it with a splash of water.