This Easy Filipino Beef Adobo Recipe is a classic and flavorful dish featuring tender beef simmered in a savory soy-vinegar sauce with garlic and bay leaves. Perfect for a quick and delicious weeknight dinner!
Adobo is one of the Philippines' most iconic dishes, and for good reason. It’s a savory, tangy, and slightly sweet dish that can be made with various proteins. While adobo recipes are typically made with chicken or pork, this Beef Adobo variation adds a delicious twist.
My love for adobo runs deep, which is why I’ve shared classic chicken adobo, chicken adobo with pineapple, adobong sitaw (long beans), chicken liver adobo, adobo fried rice, and even a unique yellow chicken adobo recipe. With beef, the flavors become even richer and more satisfying, and this recipe is perfect for busy weeknights or special family meals.
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Why You'll Love This Recipe?
- Quick and Easy: This recipe comes together with simple pantry staples in no time.
- Flavorful: A perfect balance of savory, tangy, and aromatic spices.
- Versatile: You can adjust the ingredients to your liking—swap the protein or add extra veggies!
- Perfect for Meal Prep: Leftovers taste even better the next day.
- Customizable: Feel free to make it more tangy or add more soy for saltiness!
Ingredients
- Chuck steak: Cut into cubes. This is the perfect cut for tender beef.
- Garlic and onion: Essential aromatics that give the dish its base flavor.
- Tomatoes: Use fresh or canned for a touch of acidity and sweetness.
- Soy sauce and Oyster sauce: A mix of these two sauces adds depth and umami to the dish.
- Vinegar: Usually cane vinegar, but white or apple cider vinegar works just as well!
- Black peppercorns and Bay leaves: The classic spices that give adobo its signature taste.
- Beef powder: Adds a beefy flavor boost.
- Potatoes: Adds heartiness and makes the dish even more filling.
See recipe card for quantities.
Substitution and Addition
- Protein swap: Replace the beef with pork or chicken for a different version of adobo.
- No oyster sauce?: Use Worcestershire sauce for a similar umami effect.
- Vegetable options: Add carrots or green beans for extra veggies.
- Vinegar varieties: Try rice vinegar for a more subtle tang, or balsamic for a deeper flavor.
- Sweet twist: Add a pinch of sugar or honey to balance the flavors with a touch of sweetness.
How to Make Beef Adobo?
- On a pot or skillet, heat some oil over medium heat and fry potatoes until golden brown then set aside.
- Add the minced garlic and chopped onion and sauté until they become fragrant and the onions are translucent.
- Add the beef to the pot. Brown the beef on all sides, allowing it to sear and develop a rich color.
- Add the diced tomatoes and beef powder to the pot and cook until they soften and release their juices.
- Pour in a cup of water. Add the whole black peppercorns and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the beef is tender and the sauce has thickened.
- Add the potato chunks to the pot. Continue to cook for 5 more minutes.
Recipe Variation Ideas
- Spicy Beef Adobo: Add chopped chili peppers or a splash of hot sauce for extra heat.
- Sweet and Savory: Stir in a tablespoon of brown sugar or honey for a sweet balance.
- Coconut Adobo: Replace half the broth with coconut milk for a creamy, tropical twist.
- Garlic Lover's Adobo: Double the amount of garlic for a more robust flavor.
- Instant Pot Beef Adobo: Speed up the cooking time by using an Instant Pot to tenderize the beef in minutes.
Pairing Suggestion
- Garlic Fried Rice: The savory garlic flavor complements the rich sauce of the adobo, making it a perfect match.
- Steamed Vegetables: A side of steamed broccoli, green beans, or bok choy adds a refreshing crunch and balances the richness of the dish.
- Atchara (Pickled Papaya): The tangy and slightly sweet pickled papaya cuts through the savory flavors, adding a delightful contrast.
- Lumpia (Filipino Spring Rolls): These crispy, savory rolls are a great appetizer to start your meal.
- Pancit Canton or Bihon: Pairing the adobo with a side of Filipino noodles adds a delicious variety to the meal.
- Fried saba: A slightly sweet and crispy side dish that adds variety.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of water if necessary to keep the sauce from drying out. You can also freeze it for up to 2 months for future meals.
Top tip
For the best flavor, marinate the beef in the soy-vinegar mixture for at least 30 minutes before cooking. This helps the meat absorb the delicious flavors, making each bite even more savory and tender.
Recipe FAQs
Adobo is special for its combination of savory, tangy, and sometimes sweet flavors that define Filipino cuisine.
Adobo is savory with a tangy kick from vinegar and a rich umami flavor from soy sauce.
Yes, beef adobo actually tastes better the next day as the flavors have more time to meld. You can make it ahead and store it in the refrigerator or freezer.
Yes, you can freeze beef adobo. Just store it in an airtight container for up to 2 months.
Yes, you can use a slow cooker. Simply add all the ingredients and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
More Dinner Ideas
Looking for other recipes like this? Try these:
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Recipe Card
Easy Filipino Beef Adobo Recipe
Equipment
- 1 pot or skillet
Ingredients
- 2 tablespoon Avocado oil or any oil
- 1 tablespoon garlic minced
- 1 cup onion chopped
- 2 pounds Beef Chuck steak cut into cubes
- 1 cup Diced Tomatoes (fresh or canned tomatoes)
- ¼ cup Soy Sauce
- ¼ cup Oyster sauce
- 1 tablespoon sugar
- 1 tablespoon beef powder
- 1 cup water
- 1 cup Cane vinegar white vinegar or apple cider vinegar works too!
- 2 teaspoon Black Peppercorns Bay Leaves, beef powder
- 2 medium Potatoes cubed
- 2 pieces bay leaves
Instructions
- On a pot or skillet, heat some oil over medium heat and fry potatoes until golden brown then set aside.
- Add the minced garlic and chopped onion and sauté until they become fragrant and the onions are translucent.
- Add the beef to the pot. Brown the beef on all sides, allowing it to sear and develop a rich color.
- Add the diced tomatoes and beef powder to the pot and cook until they soften and release their juices.
- Pour in a cup of water. Add the whole black peppercorns and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the beef is tender and the sauce has thickened.
- Add the potato chunks to the pot. Continue to cook for 5 more minutes.
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Notes
- For the best flavor, marinate the beef in the soy-vinegar mixture for at least 30 minutes before cooking. This helps the meat absorb the delicious flavors, making each bite even more savory and tender.
- Adjust the sauce to taste: If you prefer a more tangy flavor, add more vinegar. For saltiness, increase the soy sauce.
- Cut the beef into even pieces: This ensures that all pieces cook evenly and absorb the flavor of the sauce.
- Let it sit: Adobo tastes better the next day as the flavors have time to meld.
Nutrition
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