Yes, today’s featured ulam is yet another yummilicious version of my Bistek Tagalog. We had this last week. Bistek is a regular on the menu rotation here at home. Why not, diba? It’s easy to cook, delicious, and has a few ingredients.

We love it with lots of onions and an overpowering calamansi taste. And I always use lots of calamansi to make that happen. This time what’s different about my bistek is that I used SaintC All Natural Calamansi. It resulted with the same taste as if I used fresh ones.

SaintC is bottled fresh calamansi. What I love about it is that you can store it in the fridge and it lasts for 6 months unlike fresh calamansi that spoils in a couple of weeks. This can be used the same as you do fresh calamansi — pwedeng juice, sawsawan, marinade.

Next version of bistek I’m planning to try is Chicken Bistek. Nakapagluto na ba kayo nun?




  • Author: Peachy Adarne


  • 600g Sirloin, sliced
  • ½ cup soy sauce
  • 4 tbsp calamansi juice, I used saintC calamansi concentrate
  • ½ cup water
  • 5 onions, sliced into rings
  • 5 tbsp cooking oil
  • pinch of pepper
  • patis to taste


  1. In a large bowl, combine the soy sauce, calamansi juice, and pepper. Mix well.
  2. Marinate beef sirloin in the mixture for at least 30 minutes.
  3. In a non-stick pan, heat oil. Sauté onion slices until it’s a little bit caramelized. Set aside.
  4. In the same pan, fry the sirloin until light brown. Add marinade and water.
  5. Stir and bring to a boil. Turn heat to low and simmer for 20 minutes or until tender.
  6. Add onions and wait until it simmers. Turn off heat.
  7. Serve with steamed rice with a dipping sauce of patis-calamansi with siling labuyo.

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One Response

  1. The best tlga Ang steak ,Lalu na pag beef one of my favorite ???

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →





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