July 31, 2022
Vegan Bistek Tagalog (Filipino Beefsteak)
This vegan Bistek Tagalog or Beefsteak is a delicious plant-based twist on the popular Filipino dish. (Imitation) beef is simmered with a generous amount of onions in savory soy sauce and zesty lemon juice, then cooked down until juicy and tender. Serve with rice for a delicious and hearty meal that everyone is sure to love!
Bistek Tagalog (Filipino Beefsteak)
Growing up, Bistek Tagalog, or Filipino Beefsteak was one of my favorite dishes! In my opinion, it’s very similar to Chick’n Adobo – it’s savory from the soy sauce, with a zesty kick from the fresh citrus (usually calamansi) juice. It’s so simple, but somehow so complex. Not only is it delicious, but the memories behind this dish are quite special … I mean, it’s basically my entire childhood! And to be honest, I never thought I’d be able to enjoy it again after switching to a vegan diet (thank goodness I was totally wrong!).
Grab a drink and let’s get to cookin’ the best vegan Bistek Tagalog!
What is Bistek Tagalog?
Bistek (also known as bistek tagalog or karne frita), a popular staple in the Tagalog and Western Visayan regions of the Philippines , is a Filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings. It’s typically served over white rice.
What Goes in Vegan Bistek Tagalog?
Muh like its original counterpart, the base of this dish is simple! A vegan meat substitute, a few pantry staples, fresh citrus, and lots of onions are all it takes to make this delicious Filipino classic right at home! Here’s everything you need:
- Onions: for sautéing with the imitation beef slices and the rest of the aromatics and for the onion ring pieces!
- Garlic
- Imitation beef slices: This is the brand I buy on Amazon and similar to TVP or soy curls, all you have to do is rehydrate them and they’re good to go! They are delicious and work well in SO MANY DISHES! Also check your local asian markets for imitation beef. Another accessible brand are these Gardein Plant Based B’ef Strips and these Nasoya Plant-Based Steak Pieces (they are Korean BBQ Flavored, but don’t alter the taste of the dish too much, and the texture is spot-on!). If you can’t find either, feel free to sub for any of your favorite brand of beef strips, or you could use soy chunks or soy curls. Please note if you use an alternative, cooking times and methods will vary.
- Soy sauce
- Vegan beef broth: I find the brands Edward & Sons (cubes) and Better Than Bouillon (paste) are most readily available. Also check your local Asian markets! To make a broth, simply add the bouillon base or cube dissolved in water. For the base bouillon, it’s a 1:1 ratio (1 teaspoon base mixed with 1 cup of water makes 1 cup of broth); for the cube bouillon, it’s a 1:2 ratio (1 bouillon cube mixed with 2 cups of water makes 2 cups of broth). If you’re unable to find vegan beef broth, you can sub for vegetable broth.
- Citrus juice: preferably calamansi, but I’m using lemon (lime juice works, too!)
- Coconut sugar or vegan-friendly brown sugar
- Cornstarch
- Dark soy sauce: this is mostly for color, so if you don’t have it, no biggie! You can also sub it for Maggi’s Seasoning Sauce
- Black pepper
How to Make Vegan Bistek Tagalog
Basically, all you really need to do is sauté and simmer! Here’s how to make it:
1. Sauté:
Heat some oil in a large wok over medium-high heat. Add the onion and garlic, and sauté, stirring often, until the onion is translucent. Add the rehydrated beef slices and continue to sauté until the slices are heated through and slightly crisp around the edges.
2. Simmer:
Add the soy sauce, broth, lemon juice, coconut sugar, cornstarch slurry and pepper to the pan mixing well to combine. Bring to a simmer and reduce the heat to medium-low until the sauce thickens and reduces by half.
3. Stir-Fry:
Heat some oil in a separate large pan over medium high heat. Once the oil is hot, add the onion rings and stir-fry until slightly tender, but not too soft. Transfer the onion rings to the pan with the bistek and toss to combine. Serve with rice, garnish with green onion, and enjoy immediately!
More Veganized Filipino Recipes
Vegan Bistek Tagalog: Your New Favorite Weeknight Dinner
I hope you love my vegan bistek Tagalog as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends! XO!
Vegan Bistek Tagalog
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 small white onion diced
- 12 cloves garlic minced
- 200 grams imitation beef slices rehydrated, according to package directions, or 1 (16-oz) package extra firm tofu, pressed and thinly sliced or cut into cubes (see notes below if using tofu)
- 1 cup low-sodium soy sauce
- 1 cup vegan beef broth
- ½ cup lemon juice
- 3 tablespoons coconut sugar
- 4 teaspoons cornstarch mixed with 4 teaspoons water
- 2 teaspoons dark soy sauce
- 1 teaspoon fresh cracked black pepper
- 1 large yellow onion sliced into rings
- White rice, for serving
- Chopped green onion, for garnish, optional
Instructions
- Heat 2 tablespoons of the oil in a large wok or sauté pan over medium-high heat. Once the oil is hot, add the onion and garlic, and sauté, stirring often, until the onion is translucent, 5 to 6 minutes. Add the rehydrated beef slices and continue to stir-fry until the slices are heated through and slightly crisp around the edges. (Note: if using a wok made from carbon steel or cast iron, transfer the onion and beef slices to a large non-stick sauté pan over medium heat – since the sauce for bistek is acidic due to the lemon, it can affect the seasoning in your wok.)
- Add the low-sodium and dark soy sauce, broth, lemon juice, coconut sugar, cornstarch slurry and pepper to the pan mixing well to combine. Bring to a simmer and reduce the heat to medium-low until the sauce thickens and reduces by half, 10 to 15 minutes.
- Meanwhile, heat the remaining tablespoon of oil in a separate large pan over medium high heat. Once the oil is hot, add the onion rings and cook until slightly tender, but not too soft, 4 to 6 minutes. Transfer the onion rings to the pan with the bistek and toss to combine. Serve with rice, garnish with green onion, and enjoy immediately!
Notes
- Heat 2 tablespoons of the oil in a large wok or sauté pan over medium-high heat. Once the oil is hot, add the tofu in an even layer and cook, without stirring, until crisp, about 4 to 5 minutes. Flip the tofu and continue to cook until the rest of the sides are evenly cooked and slightly crisped around the edges.
- add the onion and garlic, and sauté, stirring often, until the onion is translucent, 5 to 6 minutes.
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Add the soy sauce, broth, lemon juice, coconut sugar, cornstarch slurry and pepper to the pan mixing well to combine. Bring to a simmer and reduce the heat to medium-low until the sauce thickens and reduces by half, 10 to 15 minutes.
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Meanwhile, heat the remaining tablespoon of oil in a separate large pan over medium high heat. Once the oil is hot, add the onion rings and cook until slightly tender, but not too soft, 4 to 6 minutes. Transfer the onion rings to the pan with the bistek and toss to combine. Serve with rice, garnish with green onion, and enjoy immediately!
A++ recipe. Subbed calamansi juice for lemon (happened to have some on hand) and it tasted just like I remembered. Just wish I had a San Miguel to go with it!
This recipe was fantastic! We ate it with sauteed green beans and quinoa-white rice.
The bistek tagalog is on the tangy, savory side mellowed out by eating with the sautéed onions. Perfect to use with soy curls or the vegan beef slices