Beef bistake(spelt, bistek or bisteak) is a Sri Lankan version of a steak and onion dish.
The origins of the term “bistek” or “bistake” are derived from the Spanish word “bistec”, which also means “beefsteak”.

Updated recipe October 2025 post to include more tips and video.

Variations of beef bistake(bisteak).

The Portuguese version of this dish is almost a full meal spread named bitoque.
You would assume, as a Portuguese colony, we would also have the same dish, yet a little different to suit our Sri Lankan palate.
Not so.
Interestingly, there are a few variations of our Sri Lankan-style bistake(bistec or bistek) from the Spanish colonised countries.
Our beef bisteak visually looks and has certain similarities, like the use of vinegar or citrus fruits to marinate.
For example, you have the traditional Puerto Rican Bistec encebollado or the Filipino beef-and-onion dish, Bistek Tagalog.
But the preparation of the dish is not similar; each recipe has probably evolved and adapted to suit the tastes of their countries, including our own Sri Lankan bistake as well.

Recipe summary at a glance.

• Serving size is for 4 individuals.
• Prep time is 30 minutes, including marination.
• Cooking time is 40 minutes.
• Cooking method– stove top.
• Cooking difficulty– easy
• Access to ingredients is easy
• Flavour profile- tangy, peppery and spicy.

Ingredients to cook Sri Lankan beef bistake.

• To marinate the beef.
  • Sliced beef.
    • preferably topside beef chunk sliced thin, flank steak or pre-sliced beef pieces. The beef slices need to cook fast, and I would recommend slicing them thin.
  • White vinegar.
    • The vinegar helps to tenderise the beef, and once cooked, it will add a tangy flavour that complements the rest of the ingredients in the bistek recipe.
  • Turmeric powder.
    • removes all odour from meat, adds earthy flavour and balances the acidity of the vinegar in the beef bistake.
  • Cumin powder.
    • elevates the beef flavours and adds aroma as well as a rich, earthy taste.
    • helps with digestion and enhances all other elements of the dish.
  • Black pepper powder– adds heat and spiciness to the dish that pairs well with the tang of the vinegar.
  • Salt to season.
  • Sugar.
• To cook the beef bistek.
  • Onion chopped.
  • Cloves of garlic sliced fine.
  • A sprig of curry leaves.
  • Pandan leaf.
  • Cinnamon piece.
• For the final assembling of the beef bistek.
  • Oil– I use coconut oil, you can use vegetable oil.
  • Banana pepper(substitute with bell peppers).
  • Green chillies cut or split in the middle.
  • Large onions cut into rings.
  • Minced ginger.
  • Mustard seeds.

What to serve with beef bistake.

• Rice dishes to pair with this beef dish.
  • Plain white rice.
  • Fried rice.
  • Sri Lankan yellow rice
• Flat breads and local bread to serve with the beef bisteak.
  • Sri Lankan roast paan.
  • Sri Lankan paratha(godamba)roti
  • Roti Paratha.
  • Naan roti.
  • Sri Lankan coconut roti.
• Vegetarian to pair with the beef bistake
  • Sri Lankan dhal curry.
  • Sri Lankan potato curry.

Tips, variations and questions to cook Sri Lankan beef bistake.

• Tips.
  • Ingredients.
    • Beef– While flank steak is ideal to make this steak and onion dish, any beef part with less fat trimmings between the meat is preferred.
      Most meat counters will probably have pre-cut beef slices for stir-fry fry which you can use.
    • Preparing the beef to make the bistake.
      • The beef should be cut into thin slices and whacked a few times to break down the tough fibres.
    • Using Vinegar- vinegar is used to marinate the beef as well as tenderise it. But at the end of cooking the bistake, you should identify the tang of the vinegar.
      At the same time, you should not overuse vinegar.
  • Additional ingredients you can add.
    • Add some fried cubed potatoes to the dish. You can also add them while cooking the beef so they absorb the flavours of the spices.
  • Questions.
    • What can I do if my beef slices are still hard?
      • You can add about half a cup of water and continue to cook at the end of assembling the beef bistake. This will give you extra pepper gravy as well.
    • Can I make the recipe ahead of time?
      • Yes, you can make the recipe a few hours ahead and warm before serving.

More Sri Lankan beef recipes.

Sri Lankan slow-cooked beef curry(my grandmother’s recipe).
Sri Lankan devilled beef.
Coconut milk beef curry.
Sri Lankan beef fry.

Beef recipes from around the world.

Kankun(kang kong), soy, garlic, Beef stir-fry.
Beef rendang.
Beef korma curry.
Beef Teriyaki.

What you will need from the kitchen.

• Chopping board and knife/cleaver.
• A large bowl to marinate the beef.
• Bowls to hold the ingredients.
• Large frying pan and cooking spoon.
• Serving platter and serving spoon.

STEP BY STEP PHOTO TUTORIAL.

How to make Sri Lankan bisteak(bistek).

Please make sure to read the recipe instructions carefully to avoid mistakes.

• Prep work for the Sri Lankan bistek(beef and onion steak).
  • Have all your ingredients ready.
  • The onions are used to cook the beef as well as at the end. They are cut differently for each of the cooking stages.
  • Chop 1 of the onions to cook, and the rest should be cut into rings.

Preparing the beef for the bistake.

Place the beef slice on a chopping board, and pat dry with kitchen paper towels to remove any excess moisture.
Cut them into thin slices against the grain.

To break muscle fibres, you will need to pound the slices of beef, which is a quick way to tenderise the beef.
Either take each piece of sliced beef and pound it individually, or place them together and use the blunt side of your cleaver to whack them a few times. (read beginner’s tips above)

Marinating the beef slices.

Place the beef slices in a bowl and add minced garlic(about 3 garlic cloves minced), salt to season, turmeric powder, pepper powder, sugar, and cumin powder.
And vinegar(any white vinegar, not apple cider vinegar).
To give a tangy taste to the beef slices as well as the bistek dish, add extra 3-4 tablespoons.

Combine well and set aside for 30 minutes. The longer you marinate the beef for the bistek, the better it tastes.
If marinating for 1-2 hours, then cover with cling film and refrigerate.

Cooking the Sri Lankan beef bistake.

Once the beef is marinated, place a medium-sized cooking pan over a stovetop.
Add the marinated beef, pandan leaf, curry leaves(a sprig, substitute with a bay leaf), cinnamon, and garlic.

Cook over medium heat until the beef releases its natural juice. 10-12 minutes.

Cook until the beef juice thickens and reduces by half.
Once cooked, transfer the cooked beef steak slices to a separate bowl.

Place the same cooking pan or a larger frying pan over the stovetop and pour in the oil.
Add the minced ginger, banana pepper, and green chillies.
Cook over medium heat until the peppers are soft. Add the mustard seeds, and cook for another minute.

Add the cooked beef slices.

And stir-fry for about 3-5 minutes over medium fire.
Pour in the beef juice, reduce the heat and slow-simmer until the beef slices are covered.

Add the onion rings and toss with the beef bistake(bisteak).

Taste and season with salt if needed. Serve warm.

Storage, Freezing, and Reheating.

• Storage.
  • Can be refrigerated for 3 to 4 days. I would recommend storing it in an air-tight, glass container that won’t stain.
• Freezing.
  • Can be frozen in a container or zip-lock bag. I would recommend consuming within a week.
• Reheating.
  • Leave out the bistake to thaw for a few hours, and once it reaches room temperature, gently heat over low-medium fire. You can also microwave the bistake for a minute or until warm.

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