Bistek Kapangpang style

Growing up as a kid, this was one of my favorite filipino beef dishes. My dad and mom make it two different ways, I prefer my dads version cause it’s more fatty 😛 When pops cooked a prime rib and their was left over he’d make this dish with the left over meat. ohhhh it’s scrumdiliuptious This dish is tangy and full of flavor!  So to get started you’ll need the following 


1/2 Pound Round Beef or Rib Eye ( Cut into thin slices, and pound lightly with a rolling pin
2 Yellow onions sliced medium
3 Lemons
4 Cloves of garlic ( mince & mortar with chili )
1 Russet potato ( Cut in quarters
2 Thai Chili Pepper ( mortar with garlic )
1/2 Cup Dark Soy Sauce
Vegetable Oil
Tools needed:
Large frying pan
Lemon Squeezer


Once you slice the beef,  put it into a zip lock bag and add mortared garlic, chili, soy sauce and lemon into the zip lock bag.  Let it marinate in the fridge for about 4 hours.

While that is marinating get the cut potatoes and deep fry them till golden brown, set aside.
When your ready to cook the beef, first saute your onions for about 3 minutes, don’t over cook, keep it nice and firm, then set aside.

Get a large pan to fry the beef, pour about 1/2 cup of vegetable oil into the frying pan and let it get hot, don’t put the meat on if the pan and oil is not hot.

Don’t crowd the beef, if you have a lot of meat, then you’ll want to do it in sections.  Fry half, set aside then fry the rest with the marinade.  When your cooking it get them as brown as you can or caramelized.  Once it’s all cooked combine the potatoes, and onions and fold with a flat wooden spoon.  Add about 1/2 cup of distilled water to the dish and cover and let it simmer for 8 minutes on low.  Let it sit with the flame off for 5 minutes, then serve with white rice…



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