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Learn how to make a succulent Filipino bistek recipe in your slow cooker. It’s a thinly-sliced sirloin beef steak smothered in a rich gravy. There are only 5 grams net carbs in each serving – indulge in more than one!
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What Is Bistek?
Hailing from the Philippines, this dish is also called Bistek Tagalog. Traditionally, it is made with thinly-sliced beef that was marinated in calamansi juice (a local fruit), soy sauce, and spices. Americans use other citrus fruits in the marinade.
This Filipino beef steak is usually served over steamed rice.
To keep it keto-friendly, I created a lower-carb marinade and served it over my favorite cauliflower rice!
Ingredients To Make Bistek Recipe
Please note: I made a few modifications to the recipe to keep it low-carb.
For this recipe, I still used thinly-sliced sirloin steak. Believe me, you want this to be sliced very thin to really get that texture we are looking for. If you can’t find thin enough steak, ask the butcher to do it for you!
The biggest change I made to this bistek recipe was in the marinade. Here is what I used:
- Gluten-free soy sauce
- Keto-friendly Worcestershire sauce
- Lemon juice
- Red onion
- Salt and pepper
Then, I also used these ingredients directly in the slow cooker:
- Swerve brown sugar substitute
- Beef stock
- White onion
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.
Quick Tips
- You can also make this recipe on your stovetop. All you do is pre-cook the steaks just like it says in the recipe. Then, instead of putting everything in the slow cooker, put it all in a large skillet. Cook it on low for about 30 minutes.
- Use a soy sauce substitute. If you can’t find gluten-free soy sauce, you can use Bragg’s liquid aminos instead.
- Make your own Worcestershire sauce. If you can’t find a low-carb friendly Worcestershire sauce to use in the marinade, make your own keto version! It’s pretty easy and so much better for you.
- Ask the butcher. Even though you can cut the steak into thin strips at home, it’s so much easier to just ask the butcher to do it for you. Most meat counters at the grocery store will have someone that can slice the steaks if you ask.
How To Make Slow Cooker Filipino Beef Steak
You’ll find all the instructions and details in the printable recipe card – just scroll down a little further. First, I am going to share a brief overview of it so you know what to expect.
The very first step is to marinate the steaks. Let them marinate at least overnight. Don’t forget to place the red onion slices in the bag with the steaks.
The next day, sauté some white onions with the red onions from the marinade. After they turn translucent, set them aside. In the same pan, brown the steaks.
Then, you will mix the sauce ingredients together and place the steaks, onions, and the marinade in the slow cooker. Cook this on low for 4 hours.
What To Serve With Bistek
Traditionally, Bistek is served with steamed rice but, to keep it low-carb, you can serve it with steamed cauliflower rice.
This would also taste delicious if you start out dinner with Asian zucchini noodle salad. Another easy side dish that will taste perfect with it is sauteed green beans and mushrooms!
Frequently Asked Questions About Filipino Bistek
Before I get to the recipe, I wanted to answer a few questions people ask about these slow cooker beef steaks.
What type of steak is best for this bistek recipe?
I used sirloin because it is the most tender cut of meat. The fresher, the better with this recipe. Other cuts of beef that will taste amazing with it are beef tenderloin or top round.
How long should you marinate steak for?
I suggest marinating it overnight. You really want the lemon juice to break down the fibers in the meat because this will result in a very tender steak.
If you want to make a shortcut and save time, at least marinate it for 45 minutes.
Should you rinse off the marinade before you cook it?
This tip only applies if you are going to grill the steaks. When you grill them, you want to pat the steaks dry enough so that the marinade doesn’t drip into the flames, causing it to flare up and burn the meat.
Can you cook meat in the marinade?
Yes, you can certainly use the marinade in the slow cooker. In fact, that is what I suggest you do for this recipe.
It turns out tasting incredible!
Why does the recipe use gluten-free soy sauce?
Typical soy sauce has wheat as a by-product ingredient. If you are trying to stick to a strict or “clean keto” diet, then you should avoid anything with wheat in it.
Gluten-free soy sauce won’t have wheat at all, so it won’t have any hidden carbs in it.
How do you store leftover steaks?
If you have any steaks leftover, I suggest you store them in an airtight container with a lid and keep them in the refrigerator. Pour any leftover sauce on top to prevent them from drying out.
They will last about 5 days in the refrigerator.
How do you reheat the bisteks?
The best way to reheat the steaks is on the stove. Drizzle leftover sauce on top as it heats back up to make sure it stays tender and succulent.
Your entire family is going to LOVE this slow cooker Filipino beef steak recipe. It is absolutely bursting with tangy flavors and the steak is fork-tender.
Be sure that you make enough for everyone – even people who aren’t on the keto diet are going to be asking for seconds. It tastes like a delicacy you would order from the restaurant!
More Beef Dinner Recipes
If you enjoyed this steak recipe, I have lots of other keto-friendly beef recipes you should try next. These are some of my go-to’s:
- Japanese Hamburger Steak is incredibly easy to put together and make a family-friendly meal.
- Keto Korean Ground Beef Bowl makes a very filling lunch, especially on top of a bed of steamed cauliflower rice.
- Ground Beef and Green Beans Stir Fry is easy to make spicier if you enjoy a dish with a bit of bite to it.
- Keto Short Ribs come out so tender, they literally fall off the bones.
- Sirloin Steak Tips are a really easy meal you can make in the slow cooker on busy days.
Slow Cooker Filipino Beef Steak Bistek
Ingredients
- 1 pound Beef Sirloin thinly sliced
- 3 tablespoons Soy Sauce
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Fresh Lemon Juice
- ½ teaspoon Swerve Brown optional
- 1 small Onion cut into rings
- ¾ cup Beef Stock
- Olive Oil for pan frying
Marinade
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons Gluten-Free Soy Sauce
- 1 tablespoon Fresh Lemon Juice
- 1 small Red Onion cut into rings
- Salt & Ground Black Pepper to taste
Instructions
- Wash beef slices with cold running water. Pat dry with paper towel. Season beef slices with salt and ground black pepper.
- In a small bowl, mix marinade – soy sauce, worcestershire sauce and fresh lemon juice.
- Transfer beef slices into an airtight container. Pour marinade over seasoned beef slices. Top with red onion rings. Seal container. Refrigerate and allow beef slices to marinate overnight.
- In a large skillet, sauté white onions and red onions (from the marinated beef) until translucent. Set aside.
- In the same skillet over low heat, pan fry beef slices in batches. Slightly brown beef for about 2 minutes each side. Reserve marinade.
- In a bowl, mix 3 tbsp. soy sauce, 1 tbsp. worcestershire sauce, 1 tbsp. lemon juice and brown sweetener (if using). Stir in reserved marinade.
- In a pot of the slow cooker, lay some sautéed onion rings, top with beef slices. Repeat layers. Reserve a few pieces of onions for garnishing. Pour soy sauce and lemon mixture. Add beef broth. Slow cook for 4 hours in High heat or until beef is fork tender.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Vapetress
Hi I’m definitely making this. When you ask the butcher to slice it thin, how thin do you ask him to slice it? TIA
Lisa MarcAurele
I would say like an eighth of an inch in thickness.
Megan Stevens
Wow, thank you for this recipe and also for all the tips. This is a new recipe for us and so delicious!
Donny
I love all the umami ingredients. This is fantastic!
Kelly
So good! Tender and full of flavor! Love that it is so quick to make!
Kathy
Is the meat used for this the same meat you would make cheese steaks out of? The cheese steak meat is cut really thin. If not how thin is the meat supposed to be? Lunch meat thin? This recipe sound really good.
Lisa MarcAurele
Yes. I like to use the thin slices that are also used for cheese steak.
Diana
This sounds delicious! Should the first 3 tbsp of soy sauce be gluten free or regular soy sauce?
Why so little brown sugar substitute — does it have much impact to the flavor?
Have you tried this with chicken (legs/thighs)?
Thank you!
Lisa MarcAurele
I always use gluten-free soy sauce. I also don’t like to add much, if any, sweetener. I find if using sweetener, it’s best to just make it a touch.