My Homemade Beef Sisig Recipe

This is my homemade beef sisig, a delicious twist on the classic pork version. While traditional sisig uses pork, I found out that beef tenderloin creates this tender, flavorful dish that you will surely love.

What I love about this recipe is how it keeps all the essential sisig elements: that perfect balance of savory, tangy, and spicy, while bringing something new to the table. Plus, it's easy to make.

My Ingredients

• 1 kilo beef tenderloin with fat (the fat is important for flavor)
• ¼ kilo beef liver or chicken liver
• ½ cup soy sauce (for my marinade)
• ½ cup vinegar
• 5 pieces bird's eye chili (siling labuyo), crushed
• 4 medium white onions, chopped into small cubes
• 1 head garlic, minced
• 1 green bell pepper, chopped into small cubes
• 1 red bell pepper, chopped into small cubes
• 3 pieces lemon or calamansi
• ½ cup mayonnaise (my creamy secret!)
• 1 beef broth cube
• Salt and pepper to taste

How I Make My Homemade Beef Sisig

1. First, prep and marinate the beef. I slice my beef tenderloin into strips about half an inch thick, then marinate them in soy sauce and vinegar for at least one hour. This tenderizes the meat and infuses it with that classic sisig flavor base.
2. I fry the marinated beef until it's golden brown and slightly crispy on the edges. This gives me that perfect texture contrast: tender inside, slightly crunchy outside. I save the marinade for later.
3. Prepare the liver. I boil the liver first, then fry it just like I did with the beef. Once it's golden, I slice it into medium-sized cubes. The liver adds that rich flavor.
4. In my wok or heavy skillet, I heat oil and sauté my garlic, onions, chilies, and bell peppers until fragrant.
5. I pour about ½ cup of my reserved soy sauce and vinegar marinade into the sautéed aromatics. This intensifies all the flavors and brings everything together beautifully.
6. I let everything simmer for a few minutes, then season with pepper and crumbled beef broth cube. I add salt to taste. I adjust the flavor to my liking.
7. Combine everything. I add my fried beef and liver back to the pan, making sure everything gets coated with that delicious sauce mixture.
8. Here's my favorite part. I add the mayonnaise and a generous squeeze of lemon juice. I mix everything until it's all beautifully coated. The mayo adds creaminess while the lemon balances the richness with a tangy kick.
9. Serve and enjoy your beef sisig!

My Personal Tips

• Don't skip the marination. At least one hour, but longer is better
• Massage the marinade into the meat for better absorption
• Cut everything into uniform pieces for even cooking and that perfect sisig texture
• Don't overcrowd the pan when frying.
• Save some marinade! It can be used for building flavor later
• Balance is key. Adjust the mayo and lemon at the end to get your perfect ratio
• For extra heat lovers like me, add more chilies!

Related

Looking for other recipes like this? Try these:

Homemade Beef Sisig Recipe

My beef sisig is tender marinated beef strips fried until crispy, then tossed with sautéed aromatics, liver, mayonnaise, and lemon juice for the perfect balance of savory, creamy, and tangy flavors.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4

Course: Main Course, Side Dish

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 kilo beef tenderloin with fat (the fat is important for flavor)
• ¼ kilo beef liver or chicken liver
• ½ cup soy sauce (for my marinade)
• ½ cup vinegar
• 5 pieces bird's eye chili siling labuyo, crushed
• 4 medium white onions chopped into small cubes
• 1 head garlic minced
• 1 green bell pepper chopped into small cubes
• 1 red bell pepper chopped into small cubes
• 3 pieces lemon or calamansi
• ½ cup mayonnaise (my creamy secret)
• 1 beef broth cube
• Salt and pepper to taste

Method

 

1. First, prep and marinate the beef. I slice my beef tenderloin into strips about half an inch thick, then marinate them in soy sauce and vinegar for at least one hour. This tenderizes the meat and infuses it with that classic sisig flavor base.
2. I fry the marinated beef until it's golden brown and slightly crispy on the edges. This gives me that perfect texture contrast: tender inside, slightly crunchy outside. I save the marinade for later.
3. Prepare the liver. I boil the liver first, then fry it just like I did with the beef. Once it's golden, I slice it into medium-sized cubes. The liver adds that rich flavor.
4. In my wok or heavy skillet, I heat oil and sauté my garlic, onions, chilies, and bell peppers until fragrant.
5. I pour about ½ cup of my reserved soy sauce and vinegar marinade into the sautéed aromatics. This intensifies all the flavors and brings everything together beautifully.
6. I let everything simmer for a few minutes, then season with pepper and crumbled beef broth cube. I add salt to taste. I adjust the flavor to my liking.
7. Combine everything. I add my fried beef and liver back to the pan, making sure everything gets coated with that delicious sauce mixture.
8. Here's my favorite part. I add the mayonnaise and a generous squeeze of lemon juice. I mix everything until it's all beautifully coated. The mayo adds creaminess while the lemon balances the richness with a tangy kick.
9. Serve and enjoy your beef sisig!

Notes

• Don't skip the marination. At least one hour, but longer is better
• Massage the marinade into the meat for better absorption
• Cut everything into uniform pieces for even cooking and that perfect sisig texture
• Don't overcrowd the pan when frying.
• Save some marinade! It can be used for building flavor later
• Balance is key. Adjust the mayo and lemon at the end to get your perfect ratio
• For extra heat lovers like me, add more chilies!

Tried this recipe?Let us know how it was!