|Alternative names||bistec encebollado (Spanish),|
bistek Tagalog (Filipino)
|Place of origin||Spain|
|Main ingredients||Beef sirloin or tenderloin, salt and pepper. Regional variations may include onions, garlic, oregano, cumin, calamansi juice, soy sauce|
|Other information||Eaten with rice|
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Regional variations include: Bistec de Palomilla in Cuba, Bistec Ranchero in Mexico, Bistec a Caballo (topped with Hogao and a fried egg) in Colombia, and Bistec A Lo Pobre (served with fried plantain, fried eggs, fries, and rice) in Peru.
The Filipino version is called Bistek Tagalog, a dish made of strips of salted and peppered sirloin beef, usually flattened with a meat tenderizing tool, slowly cooked in soy sauce, calamansi juice, garlic and onions, a specialty of the Tagalog region. It is known in the Spanish-speaking world as bistec encebollado or bistec tagalo. It is usually Anglicized in Philippine English as "beefsteak."
- Filipino Beef Steak Recipe - Filipino Beef Steak cooking instructions.
- Food of the Philippines: Bistek Tagalog
- Bistek Tagalog (Filipino Beef Steak) - Procedures on how to cook bistek tagalog.
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