On this Wikipedia bistec a la mexicana language links are at the top of the page across from the article title. It is cooked identically to the Tagalog version, but differs in that it is always cooked with sugar. Other modern versions can also use slices of chicken or filleted fish. Vegan versions can also substitute beef with tofu.

Bistec encebollado is a dish found throughout Spain and Latin America, which is the predecessor to bistek. It differs from bistek tagalog in that it does not use soy sauce or citrus juices, but uses vinegar and various local herbs and ingredients instead. In the Marianas Islands, Bistek is prepared similarly to Filipino Bistek, but is often made with vinegar instead of citrus juice. Achiote is also added and is typically served with peas. I Am a Filipino: And This Is How We Cook. Vegan Asian: A Cookbook: The Best Dishes from Thailand, Japan, China and More Made Simple. The food of the Philippines: Bistek Tagalog”.

This meat-related article is a stub. You can help Wikipedia by expanding it. On this Wikipedia the language links are at the top of the page across from the article title. A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers.

Various types of mustard are sometimes offered as a condiment. In the United States, a restaurant that specializes in beef steaks is a steakhouse. The more expensive steakhouses serve the highest grades of beef and often dry-age it for many weeks. The well-aged beef cooked on high-heat grills and broilers produces a steak difficult to emulate in a home kitchen. Steak is sometimes served with shrimp or lobster tail, giving “surf and turf” or “reef and beef”. Prepared condiments known as steak sauces are generally on the table in steakhouses. A vocabulary has evolved to describe the degree to which a steak is cooked.

Used in dishes like steak tartare, carpaccio, gored gored, tiger meat and kitfo. The steak will be red on the inside and barely warmed. In the United States, this is also sometimes referred to as “black and blue” or “Pittsburgh rare”. The outside is grey-brown, and the middle of the steak is fully red and slightly warm. The steak will have a reddish-pink center. This is the standard degree of cooking at most steakhouses, unless specified otherwise.