Filipino Bistek with Aussie Grassfed Beef Tenderloin, Atsara, and Spinach Adobo
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Bistek is by far one of my favorite Filipino recipes – and that’s saying a lot! I really love everything that this unique Southeast Asian cuisine has to offer. From adobo to kare-kare, pinkabet, lumpia, and more, Filipino dishes are packed with the kind of flavor and brightness that we all want to eat year-round, but especially in summer!
When I cook Bistek, I prefer to use Aussie Grassfed beef tenderloins. I’m so impressed that the Australian beef industry is constantly working on ways to lessen its impact on the planet. For instance, they’ve set an ambitious goal to be carbon neutral by 2030. Plus, their cattle are humanely raised by generational Aussie ranchers. You can find out more by visiting the True Aussie Beef and Lamb website.
I think one of the reasons I enjoy bistek so much is that the tenderloin steaks soak up all of the flavors that make Filipino food shine. For instance, calamansi fruit is a citrus native to the Philippines. The juice has the sourness of a lime combined with the sweetness of a mandarin orange. So, when you cook up your Aussie Grassfed beef tenderloin steaks with calamansi, garlic, sugar, and soy sauce, these bright flavors caramelize with the steak in a dreamy fashion.
As I always enjoy cooking up healthy greens for dinner, I served the bistek on a bed of spinach adobo (mmmm!). I even added some extra vibrance with a quick pickle known as “atsara,” which involves julienned veggies like papaya, daikon, carrots, and bell peppers. Such a simple pickle but so much flavor!
It’s clear that when you eat better, you feel better, and this dish is no exception. It’s so well balanced between the naturally lean Aussie Grassfed beef tenderloins, the greens, and the atsara, that even though you might feel like you’re spoiling yourself, you’re really getting in some seriously great nutrition.
Enjoy!
Filipino Bistek with Aussie Grassfed Beef Tenderloin, Atsara, and Spinach Adobo
Time: 1 Hour, 30 Minutes
Serves 4-6
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Ingredients
½ cup calamansi juice (or 6 tbsp lemon juice + 2 tbsp orange juice)
6 tbsp + ¾ cup soy sauce, divided
6 cloves garlic, minced, divided
3 tsp brown sugar, divided
1 ½ pounds Aussie Grassfed Beef tenderloin
10 garlic cloves, smashed, divided
2 medium white onions, cut into ½ inch-thick slices
½ cup green papaya, peeled, julienned
¼ cup daikon, peeled, julienned
1 small carrot, peeled, julienned
½ small green bell pepper, julienned
½ small red bell pepper, julienned
Kosher salt
Canola oil
2 small yellow onions, thinly sliced
8 tbsp cane sugar, divided
½ cup coconut vinegar
3 bay leaves
¼ tsp freshly ground black pepper
2 bunches spinach, stemmed
¼ cups white vinegar
1 tsp fresh ginger, minced
3 small bird's-eye chilies, thinly sliced
2 tbsp butter
To Serve
1 lemon, cut into wedges
Steamed rice, for serving
Directions
In a medium bowl, add the calamansi juice, 6 tbsp soy sauce, 5 cloves minced garlic, 2 tsp brown sugar, and 6 tbsp water. Stir to combine until the sugar dissolves.
Lay the Aussie Grassfed Beef tenderloin steaks out on a cutting board and rub them all over with 2 smashed garlic cloves. Pound the steaks with a meat tenderizer until they’re ¼-inch thick. Then cut the steaks into 4-inch wide pieces, about the size of the palm of your hand. Add the steak and sliced onions to the marinade and set aside.
Meanwhile, make the atsara by tossing the papaya, daikon, carrot, green and red bell peppers with 1 tsp kosher salt on a large baking sheet. Spread the salted vegetables out in a single layer and allow them to sit out for 1 hour.
In a large saucepan, heat 4 tbsp canola oil over medium high heat. Add yellow onions and remaining smashed garlic cloves, and cook until softened, about 4 minutes. Add 2 cups water, 2 tbsp cane sugar, ¾ cup soy sauce, coconut vinegar, bay leaves, and freshly ground black pepper. Cover and simmer for 10 minutes. Add spinach and cook for 3 to 5 minutes or until wilted and the stems are tender. Remove bay leaves and set the spinach adobo aside. Keep warm.
Meanwhile, add white vinegar and 6 tbsp cane sugar to a medium saucepan and bring to a boil, stirring to dissolve the sugar. Reduce heat to medium and add remaining minced garlic, ginger, chilies, and ½ tsp kosher salt. Simmer the brine for 5 minutes and remove from heat.
Place the salted atsara vegetables between a large piece of cheesecloth or several layers of paper towels. Squeeze out as much liquid as possible, discarding the liquid. Place the vegetables in a bowl. Pour over the brine and set the atsara aside.
Transfer the Aussie Grassfed Beef tenderloin steaks and onion rings from the marinade to a plate, shaking off any excess. Reserve the marinade.
In a large skillet or Dutch oven, heat 3 tbsp canola oil over medium-high heat. Add onion rings and cook until softened, but not browned, about 3 to 4 minutes. Transfer onions to a plate.
To the same skillet, heat 1 tbsp canola oil over medium-high heat. Cook the steaks for 3 to 4 minutes on each side, until browned and crispy. Transfer steaks to a plate. Keep warm.
Return the reserved marinade to the skillet over medium-high heat, scraping up any browned bits. Stir in butter with 2 tsp brown sugar, and simmer for a few minutes, until the sauce has reduced slightly.
Serve the Aussie Grassfed Beef tenderloin steaks over the spinach adobo. Pour over the cooked marinade and garnish with sautéed onion rings. Serve with steamed rice, atsara, and lemon wedges on the side.
If you loved this recipe, you will love my recipes for Steak and Arugula Salad, Comforting Lamb Pie with Red Wine and Rosemary, and Peruvian-Style Steak with Aji Amarillo Mashed Potatoes!
