Learn how to make a delicious Filipino bistek recipe in your slow cooker. This is a thinly sliced beef sirloin steak topped with a rich sauce. There are only 5 grams of net carbohydrates in each serving - make more than one!



Originally from the Philippines, this dish is also called Bistek Tagalog. Traditionally, it is prepared with thin slices of beef 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 on steamed rice.


Note: I've made a few changes to the recipe to make it low in carbohydrates.

For this recipe, I continued to use sirloin steak in thin slices. Believe me, you want it to be sliced very finely to really get the texture we're looking for. If you can't find a steak thin enough, ask the butcher to do it for you!

The biggest change I've made to this bistek recipe is the marinade. Here's what I used:

Gluten-free soy sauce
Worcestershire sauce suitable for ceto
Lemon juice
Red onion
Salt and pepper
Then I also used these ingredients directly in the slow cooker:

Brown sugar substitute
Beef broth

White onion
Note: Check the recipe sheet at the bottom of the page for a complete 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.
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.

slow cooker preparation for Filipino beef steaks 
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!

filipino bistek on plate and platter topped with caramelized red onions  
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.

filipino beef steak on white plate with sliced onions  
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!

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.


  • 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


  • 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


  1. Wash beef slices with cold running water. Pat dry with paper towel. Season beef slices with salt and ground black pepper.
  2. In a small bowl, mix marinade – soy sauce, worcestershire sauce and fresh lemon juice.
  3. 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.
  4. In a large skillet, sauté white onions and red onions (from the marinated beef) until translucent. Set aside.
  5. In the same skillet over low heat, pan fry beef slices in batches. Slightly brown beef for about 2 minutes each side. Reserve marinade.
  6. 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.
  7. 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.
  8. Notes
  9. The dish is tastier as the meat incorporates longer with the sauce after being cooked. It’s even tastier a day after cooking, just reheat when needed.
  10. Butcher thinly sliced the beef sirloin with a meat slicer for an even thin cut.
  11. The beef was marinated for 24 hours in this recipe. You can opt for 1 to 2 hours of marinating but may need to adjust the soy sauce mixture and marinade to add more flavor.
  12. 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.


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