Recept
Diabetesvänliga recept
Filipino-Style Beef Steak with Onion and Bay Leaves (Bistek)

Filipino-Style Beef Steak with Onion and Bay Leaves (Bistek)

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This Filipino-style beef steak, traditionally known as bistek, is a beautifully balanced dish that pairs savoury soy sauce with the sharp, refreshing lift of citrus. By using lean rib-eye and infusing the oil with aromatic fresh bay leaves, this recipe delivers a deep, complex flavour profile without the need for heavy fats or added sugars. The combination of caramelised onions and tender beef provides a satisfying texture that makes it a standout choice for an authentic midweek meal.

As a diabetes-friendly option, this dish focuses on high-quality protein and vibrant seasonings to provide maximum satisfaction. The quick searing method ensures the beef remains succulent, while the lemon-based sauce keeps the overall profile light and zesty. Serve it alongside a portion of cauliflower rice or steamed greens for an easy, heart-healthy dinner that the whole family will enjoy.

Ingredients for Filipino-Style Beef Steak with Onion and Bay Leaves (Bistek)

2 (1-inch-thick) boneless rib-eye steaks, excess fat trimmed
2 matskedar vegetabilisk olja, delad
8 fresh bay leaves
1 large white onion, sliced into 1/2" thick rounds
60 ml färsk citronsaft
60 ml sojasås
Koshersalt

How to make Filipino-Style Beef Steak with Onion and Bay Leaves (Bistek)

Slice steaks in half lengthwise. Following natural seams in meat, cut each half into 2–3 pieces and set aside.

Heat 1 tablespoon oil in a large skillet over medium. Add bay leaves; cook until beginning to brown around the edges, about 1 minute. Add onion and 120ml water. Cover skillet (use a baking sheet if you don’t have a lid) and cook until onion is partly tender; it should have lost its raw bite but still have some crunch, about 5 minutes. Transfer onion and bay leaves to a plate with a slotted spatula or tongs.

Increase heat to medium-high and bring remaining liquid in skillet to a boil. Cook until only 2 tablespoons remains. Scrape into a small bowl and stir in lemon juice and soy sauce. Set sauce aside.

Wipe out skillet and heat remaining 1 tablespoon oil in skillet over medium-high. Season reserved meat with salt. Working in batches, cook meat undisturbed until dark brown, about 2 minutes. Turn and cook until second side is lightly browned, about 45 seconds. Transfer to a platter.

Reduce heat to medium (let skillet cool a little if it is very hot) and cook reserved sauce in skillet just to let flavours meld, about 1 minute. Add 1–2 tablespoons water if sauce is too concentrated. Pour over meat and top with onion and bay leaves.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.