beef asado recipe
The Best beef asado recipe
What I love most about this recipe is how versatile it is. You can serve it over rice, in tacos, or even on a sandwich, and it never gets old. Plus, it’s packed with protein and doesn’t require any fancy ingredients—just good-quality beef and a few pantry staples. The leftovers reheat beautifully, so I often make a big batch and enjoy it for days. It’s the kind of dish that makes everyone at the table happy, and that’s really all I’m looking for in a meal.
Filipino Beef Asado
A savory and slightly sweet Filipino-style braised beef dish, perfect for pairing with steamed rice. Tender beef cubes are simmered in a rich tomato-based sauce with bell peppers and potatoes for a hearty meal.
🥘Ingredients
- 2 lbs beef chuck or brisket, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1/4 cup banana ketchup (or regular ketchup)
- 3 tbsp brown sugar
- 1 tbsp calamansi juice (or lemon/lime juice)
- 4 cloves garlic, minced
- 1 tsp ground black pepper
- 1 tsp salt
- 2 tbsp cooking oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup tomato sauce
- 1 cup beef broth
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 1 bay leaf
- 1 tsp ground black pepper
- 2 medium potatoes, peeled and quartered
- 1 carrot, sliced into chunks
- 1/2 cup green peas (optional)
👨🍳Directions
-
1
In a large mixing bowl, combine beef cubes, soy sauce, banana ketchup, brown sugar, calamansi juice, minced garlic, black pepper, and salt. Mix well and let marinate for at least 15 minutes (or up to 2 hours for deeper flavor). -
2
Heat cooking oil in a large pot or Dutch oven over medium heat. Sauté the sliced onions until translucent, about 3 minutes. -
3
Add the marinated beef (reserve the marinade) and cook for 5-7 minutes until the beef is lightly browned. -
4
Pour in the reserved marinade, tomato sauce, beef broth, oyster sauce, hoisin sauce, sugar, bay leaf, and black pepper. Stir well and bring to a boil. -
5
Reduce heat to low, cover, and simmer for 1 hour or until the beef is tender. Stir occasionally and add a little water if needed. -
6
Add the potatoes, carrots, and bell peppers. Simmer uncovered for another 15-20 minutes until the vegetables are tender and the sauce has thickened. -
7
Stir in the green peas (if using) and cook for an additional 2 minutes. Adjust seasoning with salt or sugar if needed. -
8
Remove the bay leaf and serve hot with steamed rice.
🔧Equipment
- Large mixing bowl
- Large pot or Dutch oven with lid
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Filipino Beef Asado Works
❓ Frequently Asked Questions About Filipino Beef Asado
1. What cut of beef is best for beef asado?
The best cuts for beef asado are those with good marbling and connective tissue that break down during slow cooking, such as short ribs (asado de tira), flank steak (falda), or brisket. For a more traditional Argentine asado, short ribs are the most popular choice because they stay tender and flavorful when grilled or slow-cooked over fire.
2. How long should I marinate the beef for asado?
Marinating the beef for at least 4–6 hours is ideal to allow the flavors to penetrate, but overnight marination (12–24 hours) will yield the best results. If you’re short on time, even 1–2 hours can make a difference. The key ingredients in the marinade—like garlic, vinegar, oil, and herbs—help tenderize the meat and enhance its taste.
3. Can I make beef asado in the oven instead of grilling?
Yes! While traditional asado is grilled over wood or charcoal, you can achieve great results in the oven. Preheat your oven to 300°F (150°C) and slow-cook the beef in a covered roasting pan for 2.5–3 hours, basting occasionally. For a crispy exterior, finish under the broiler for a few minutes. This method is perfect for colder weather or when grilling isn’t an option.
4. What sides pair well with beef asado?
Classic sides for beef asado include:
– Chimichurri sauce (a must for drizzling over the meat)
– Grilled provolone cheese (provoleta)
– Roasted or grilled vegetables (bell peppers, onions, zucchini)
– Simple green salad with a tangy vinaigrette
– Crusty bread to soak up the juices
– Argentine-style potatoes (papas al plomo) or a fresh ensalada rusa (Russian salad)
5. How do I know when the beef asado is done?
Beef asado is best cooked low and slow until tender. For short ribs or brisket, use a meat thermometer to check for an internal temperature of 195–205°F (90–96°C), which ensures the collagen has broken down. If you don’t have a thermometer, test for doneness by piercing the meat with a fork—it should slide in easily with little resistance. For steaks like flank or skirt, medium-rare to medium (130–145°F / 54–63°C) is ideal.
