Bistek (Shiitake)

10 minutes
Tagal ng paghahanda

40-45 minutes
Tagal ng pagluluto

6 servings


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

Mga Sangkap

  • 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)


Hakbang 1

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.

Hakbang 2

Soak shiitake in 1 cup of hot water while beets are roasting/frying.

Hakbang 3

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.

Hakbang 4

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.

Hakbang 5

Add beets, soy sauce, and water. Sauté for a few minutes until sauce has almost evaporated but not completely dry.

Hakbang 6

Ibuhos ang sarsa sa vegan na “baka” at sibuyas. Ihain na may kasamang kanin.