• 500 grams thinly sliced (1/4-inch thick) New York cut – using the blunt side of knife, pound all over the meat; both sides (secret to having tender beef)
  • 2 cups sliced onions (half moon – cut onion in half, lengthwise and slice 1/8-inch thick)
  • 1 teaspoon minced garlic
  • ¼ cup light soy sauce
  • 2 tablespoons water
  • 1 tablespoon lemon juice or 1 ½ teaspoons calmansi juice
  • salt and pepper to taste
  • 1 cup corn flakes crumbs or bread crumbs– place on plate
  • 1 whole egg – beaten – place in a bowl
  • cooking oil for sautéing (2 tablespoons) and frying (about 1 cup)



  1. Dip each slice of beef in egg; then dip and cover all over in corn flake crumbs. Set aside.
  2. In a frying pan, place 2 tablespoons of cooking oil and sauté the garlic and onions till the onions are translucent (wilted).
  3. Pour in the soy sauce, water, lemon juice;
  4. Season with salt (1/8 teaspoon and ¼ teaspoon freshly ground black pepper)
  5. Set aside.Combining the Rest of the Ingredients:
  6. In another frying pan, over medium heat, pour in enough oil to cover the bottom of the pan.
  7. When the oil is hot (180°C), fry the steak slices, one by one, one minute each side; then set aside.
  8. In the pan, with the onion mixture, place the fried steak and simmer with cover, for 5 minutes.
  9. Serve.
  10. Goes well with steamed rice or mashed potatoes.


  • To make the regular Bistek, do away with the crumbs, beaten eggs but you still must fry each one.
  • You can also use sirloin cut for this. The New York cut is just more tender.