This one-pot Bistek (Filipino beef steak) rice is savory and tangy just like the original, but cooked in one pot for ease! I tested this method so you get tender beef, bold flavor, and perfectly cooked rice every time.
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Red onion, garlic: The classic aromatics of most Filipino cooking. While you can use all types of onion for this (red, white, yellow), mom’s recipe always used red for a sharp, slightly sweet bite.
Thinly-sliced beef: You can buy these pre-sliced in most Asian markets, either in the butcher section or frozen aisle (sometimes they’re labeled “hot-pot beef”). Good cuts include chuck, sirloin, or rib eye. You may also use thinly-sliced pork belly for a pork-steak version!
Soy sauce, calamansi juice, sugar, black pepper: Bistek is known for its soy-forward, acidic sauce. Fresh calamansi is best, but you may substitute it with lemon or lime juice if unavailable. Sugar helps to balance all the savory, acidic notes of the sauce, and you can use either granulated or brown.
White rice: This recipe uses Jasmine rice. Be sure to rinse and drain it at least three times before using!
Unsalted beef stock: This will give the rice a deeper, savory flavor. You may also use water, the taste will just be lighter.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Sauté the onions until softened. Add in the garlic and cook until golden and fragrant.
Add in the sliced beef, soy sauce, calamansi juice, sugar, and black pepper. Let reduce briefly, then add in the rice and beef stock. Let simmer until the rice is completely cooked.
Top with green onions and crispy garlic. Enjoy!
Cooking Tips
Use a non-stick pot: Ideally go for a non-stick pot to prevent your rice from burning underneath since we won’t be stirring it at all while it cooks.
Adjust your bistek to taste: Feel free to add additional calamansi juice if you’d like the bistek more tangy or additional sugar for more balance.
One-Pot Bistek Rice
2
servings10
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minutesThis one-pot Bistek (Filipino beef steak) rice is savory and tangy just like the original, but cooked in one pot for ease! I tested this method so you get tender beef, bold flavor, and perfectly cooked rice every time.
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Ingredients
1 tablespoon neutral oil
1/2 large red onion, sliced into rings
3 garlic cloves, minced
1/2 pound thinly-sliced beef (chuck, ribeye, or sirloin are great)
1/4 cup soy sauce
3 tablespoons calamansi juice (can use lime or lemon juice)
1 1/2 teaspoons granulated sugar
1/4 teaspoon ground black pepper
1 cup rinsed jasmine rice
1 cup + 2 tablespoons unsalted beef stock
- Topping
1 green onion, chopped
Fried garlic
Directions
- Heat the oil in a medium, non-stick pot over medium-high heat. Add in the onions and sauté for about 3 minutes until lightly softened. Add in the garlic and sauté for 1 minute until fragrant.
- Add in the sliced beef, soy sauce, calamansi juice, black pepper, and sugar. Mix well. Increase the heat to high, and bring to a boil for about 3 to 5 minutes until the liquid in the pot has thickened slightly, reduced by about half.
- Add in the rice and beef stock, stir well. Bring this to a boil, then cover, and let simmer on medium-low for 15 minutes. Once the time is up, turn off the heat and let sit for another 5 to 10 minutes to finish cooking. The rice should be soft and liquid absorbed.
- Top with the green onions and fried garlic, if desired. Serve warm.
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