Gluten-Free Bistek Tagalog (Beef with Onions and Citrus)

Celiac.com 06/06/2025 - Bistek Tagalog is a dish deeply rooted in Filipino culinary tradition, blending the Spanish influence of beef steak ("bistec") with native Filipino flavors of citrus and soy. Originally adapted during the Spanish colonization of the Philippines, this dish became a beloved everyday staple because of its bold, savory taste and simple preparation. It is traditionally made with thinly sliced beef marinated in a mixture of soy sauce, calamansi (a native citrus fruit), and garlic, then quickly pan-fried and topped with caramelized onions. Each Filipino household has its own slightly different take, making it a dish of endless variation and heartfelt nostalgia.

Today, we’re creating a gluten-free version of Bistek Tagalog by swapping out regular soy sauce for gluten-free tamari or coconut aminos, without losing any of its classic flavor. Whether served at a family gathering or a cozy weeknight dinner, this gluten-free Bistek Tagalog brings the same tender beef, silky onions, and tangy-savory sauce to your plate — a timeless taste that feels like home.

Bistek Tagalog Recipe

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Ingredients:

• 1 pound beef sirloin or flank steak, thinly sliced against the grain
• ⅓ cup gluten-free tamari or coconut aminos
• ¼ cup freshly squeezed lemon juice or calamansi juice (if available)
• 4 cloves garlic, minced
• 1 large onion, sliced into rings
• 2 tablespoons coconut oil or any neutral oil
• 1 teaspoon black pepper
• 1 teaspoon coconut sugar or brown sugar (optional, for a hint of sweetness)
• ¼ cup water (optional, for a saucier version)
• Steamed rice, for serving

Instructions:

Marinate the Beef
In a bowl, combine the sliced beef, gluten-free tamari (or coconut aminos), lemon or calamansi juice, minced garlic, and black pepper. Toss well to coat. Cover and marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

Cook the Onions
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the onion rings and sauté until softened and lightly caramelized, about 5 minutes. Remove the onions from the pan and set aside.

Sear the Beef
In the same pan, add the remaining tablespoon of oil. Increase the heat to medium-high. Add the marinated beef slices (reserve the marinade) in a single layer. Sear for about 1–2 minutes per side until browned but not overcooked. Cook in batches if necessary to avoid overcrowding.

Make the Sauce
Once all the beef is seared, return it all to the pan. Pour in the reserved marinade and add a splash of water if you prefer more sauce. Stir in the coconut sugar if using. Let everything simmer gently for 3–5 minutes, allowing the beef to absorb the sauce.

Finish the Dish
Add the sautéed onions back into the pan. Toss everything together until the onions are warmed through and coated with the sauce.

Serve and Enjoy
Serve hot over steamed rice, spooning extra sauce over the top for maximum flavor.

Final Thoughts

Bistek Tagalog is a beautiful example of how Filipino food evolves — borrowing from outside influences yet transforming into something uniquely its own. This gluten-free version preserves all the iconic elements: the melt-in-your-mouth beef, the zingy citrus, the deep umami from the tamari, and the sweetness of caramelized onions. Whether you're following a gluten-free diet or simply exploring new flavors, this dish is a perfect way to experience a taste of the Philippines at your own table. It's proof that even with small ingredient swaps, tradition and comfort can still live vibrantly on every plate.