Bistek is a classic, hearty Filipinx dish that takes readily to vegan adaptations. It is a delicious medley of salty, tangy, and savory flavors and is traditionally served with steamed rice.
Recipe by: Mabi David and Karla Rey of Me & My Veg Mouth
Photos by: Zack Marker/@stuffontoast
- 3-4 medium beets, peeled, quartered
- 10 pieces dried shiitake
- 1 large onion, sliced into rings
- 4 teaspoons mantika
- 2 kutsarang toyo
- 2 to 4 tablespoons tubig
- Sea salt
- Sliced green onions, for garnish (optional)
In an oven-safe bowl, toss beets with 2 teaspoons of oil, a pinch of salt, and roast for 30 minutes, 400 degrees. Alternatively you can sauté the beets until all sides are lightly browned and caramelized. Set aside in a plate.
Soak shiitake in 1 cup of hot water while beets are roasting/frying.
Add mushrooms and the soaking liquid (careful not to include the dregs) into a pan, let simmer and cook further until soft. If you sautéed the beets, you can use the same pan you cooked them in.
Once the soaking liquid has evaporated, increase heat to medium and add remaining oil and onions. Season with a pinch of salt and cook until onions are translucent.
Add beets, soy sauce, and water. Sauté for a few minutes until sauce has almost evaporated but not completely dry.
Ibuhos ang sarsa sa vegan na “baka” at sibuyas. Ihain na may kasamang kanin.