Bistek Tagalog (Filipino Beef Steak)

Bistek Tagalog is the Filipino version of beef steak. I got this recipe from a Pinoy magazine and I am sure you'll gonna love this recipe.


  • 1 kilo beef tenderloin
  • 4 cloves garlic
  • 3 tablespoon oil
  • 1 tablespoon soy sauce
  • 3 pcs white onion
  • 1/4 cup calamansi juice
Cooking Procedure:
  1. Cut beef tenderloin in 3x2x1/2 inch thick steak.
  2. In a bowl, marinade beef tenderloin in garlic,soy sauce,pepper, and calamansi juice for at least 1 hour.
  3. Heat the pan and add oil
  4. Saute onions until translucent then set aside.
  5. Remove the beef fro the marinade and sear each steak over high heat on both sides according to desires doneness.
  6. Set aside on a serving platter and keep warm.
  7. Reduce heat and pour the remaining marinade into the pan.
  8. Add the onion rings and simmer until liquid reduced by half.
  9. Pour the sauce over the beef and serve hot.

Chicken Barbecue for Diabetic

This recipe is intended for diabetic patients. Ordinary chicken barbecue could increase the blood sugar level of a person due to the sauce that is usually saturated with high levels of table sugar.

Ingredients for the sauce:

  • 1 10 3/4-ounce (301 g) can tomato puree
  • 1/2 onion, 3 ounces (90 g) chopped fine
  • 3 tablespoons (45 ml) French style whole-grain mustard
  • 3 tablespoons (45 ml) fresh lemon juice
  • sugar substitute equivalent of 2 tablespoons sugar, or to taste
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 to 2 tablespoons (15 to 30 ml) hot sauce (optional)
  • 1/4 teaspoon (1.25 ml) ground allspice
  • 1/4 teaspoon (1.25 ml) ground ginger
  • 1/3 cup (160 ml) water
  • freshly ground pepper
  • olive oil cooking spray
  • 6 chicken breasts, 6 ounces, (180 g) each, bone in, fat and skin removed
Cooking Procedure:
  1. Prepare the coals in the barbecue or light the grill.
  2. To make the sauce: place the tomato puree in a deep sauce pan. Add the onion and simmer slowly, covered, for 5 minutes. Uncover and add the mustard, lemon juice, sugar substitute, Worcestershire sauce, pepper sauce, (if using), allspice, ginger, and water. Simmer slowly for about 10 minutes until the sauce thickens. Add the pepper. Makes about 2 cups which can be frozen, refrigerated for up to 4 days, or served warm immediately.
  3. When ready to grill, lightly coat the chicken breasts with cooking spray. Pat with freshly ground pepper and them place on the grill, bone side up. Grill, turning frequently, for 20 to 25 minutes. After 20-25 minutes brush both sides with barbecue sauce. Continue to grill until the chicken is no longer pink when cut with a knife.
  4. To serve, return the barbecue sauce to the stove and bring to a rapid boil for at least 2 minutes. Transfer sauce to a serving dish and pass to spoon over chicken breasts.
Per serving (with 2 tablespoons sauce):170 calories (10% calories from fat), 33 g protein, 2 g total fat (0.5 g saturated fat), 3 g carbohydrates, 1 g dietary fiber, 82 mg cholesterol, 246 mg sodium