Easy Beef Adobo (Adobong Baka)
This Easy Beef Adobo (Adobong Baka) features fork-tender beef simmered in a savory soy-vinegar sauce with garlic, bay leaves, and golden potatoes. A classic Filipino comfort dish that's perfect for weeknight dinners or special occasions.
Servings: 5 people
Calories: 1019kcal
Equipment
- 1 pot or skillet or dutch oven
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.2 tablespoon Avocado oil, 2 medium Potatoes
- Add the minced garlic and chopped onion and sauté until they become fragrant and the onions are translucent.1 tablespoon garlic, 1 cup onion
- Add the beef to the pot. Brown the beef on all sides, allowing it to sear and develop a rich color.2 pounds Beef Chuck steak
- Add the diced tomatoes and beef powder to the pot and cook until they soften and release their juices.1 cup Diced Tomatoes (fresh or canned tomatoes), 1 tablespoon beef powder
- Pour in a cup of water, soy sauce, oyster sauce, and vinegar. Add the sugar, 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.¼ cup Soy Sauce, ¼ cup Oyster sauce, 1 cup water, 1 cup Cane vinegar, 2 teaspoon Black Peppercorns, 2 pieces bay leaves, 1 tablespoon sugar
- Add the potato chunks to the pot. Continue to cook for 5 more minutes.
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.
- Don't stir the vinegar: Let it boil before stirring to prevent an overly sour taste.
- 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
Calories: 1019kcal | Carbohydrates: 15.2g | Fat: 71.4g | Saturated Fat: 58g | Cholesterol: 284mg | Sodium: 1559mg | Fiber: 1.9g | Sugar: 5.3g
