Bistek

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Bistec or Bistek
Bistek Tagalog-02.jpg
Bistektagalogonplate.jpg
Alternative names bistec encebollado (Spanish),
bistek Tagalog (Filipino)
Course Main course
Place of origin Spain
Serving temperature Hot
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

Bistek (Spanish: bistec) or Bistec is a Spanish loan word derived from the English words "beef steak" abbreviated.

Bistec encebollado is a Spanish dish that can be found in all former Spanish colonies, including the Caribbean islands of Cuba, Dominican Republic, and Puerto Rico.

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.[1] It is known in the Spanish-speaking world as bistec encebollado or bistec tagalo. It is usually Anglicized in Philippine English as "beefsteak."

Bistek Tagalog made of salted and peppered meat, is one of the simplest, yet most appetizing dishes of the Tagalog region, in Southern Luzon, Philippines, where the Filipino version is believed to have originated. Bistek Tagalog derived from Spanish word “bistec”, the recipe is a local version of western beef steak.[2]

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