Beef Asado

Beef Asado is a classic Filipino dish of tender beef slices simmered in fresh ripe tomatoes, tomato sauce and paste, broth and seasonings. The meat is cooked low and slow till the sweet sauce is reduced to a thick, rich, glistening, reddish hue that's scrumptious poured on a bed of steamed rice. This is a recipe that can be cooked ahead for a family meal or scaled up for a large gathering. This is a recipe by Elizabeth Ann Quirino for The Quirino Kitchen.

Prep Time2

Cook Time40

Course: Main Course

Cuisine: Asian, Filipino

Keyword: Beef Asado

Servings: people

Calories: 57kcal

Author: Elizabeth Ann Quirino

Equipment

Large mixing bowl
chopping board
Large skillet - about 12 to 14 inches

Ingredients

1.5 pounds beef sirloin or tenderloin, sliced thin, into 2-inch pieces
1 teaspoon baking soda
2 Tablespoons calamansi or lemon juice
2 Tablespoons toyo (soy sauce); Filipino brands like Silver Swan

For the asado sauce:

2 Tablespoons vegetable oil
1 Tablespoon butter
2 cloves garlic, minced
1 whole large onion, chopped
1/4 pound fresh ripe tomatoes, chopped
1/2 cup tomato paste
1 can (8 ounces) tomato sauce
1 cup beef broth
1 whole (8 to 10 ounces) large potato, peeled, sliced into 2-inch length pieces
1 pinch salt
1/4 teaspoon ground black pepper
1 small red bell pepper, sliced in strips, for garnish

For serving:

steamed rice

Instructions

To prepare beef:

In a large mixing bowl, sprinkle the teaspoon of baking soda all over the beef slices. Distribute the amount evenly, using a fork or spoon.
Leave the baking soda in the meat slices for 20 to 30 minutes, but NOT longer.
Then wash the baking soda off the meat by placing the beef under cold running water. Shake off all particles of the baking soda.
Pat the beef dry with paper towels.
Tip: The baking soda helps to tenderize the meat.
In another mixing bowl, combine the beef slices with the calamansi or lemon juice and soy sauce.
Marinate the meat, covered in the refrigerator, for 1 to 2 hours.

To cook the Beef Asado:

In a large skillet, over medium heat, add the oil and butter. When oil is hot and the butter starts to sizzle, saute the garlic, onions and tomatoes.
Stir the ingredients around and saute on low heat for about 3 to 5 minutes till tomatoes are soft and onions are fragrant.
Add the marinated beef slices to the skillet and incorporate with the tomatoes.
Pour the tomato paste and sauce, and the beef broth.
Add the sliced potatoes.
Mix ingredients well so that the tomato sauces coat all the meat and potato slices.
Season with salt and black pepper.
Cook uncovered over a low simmer till beef and potatoes are tender. Allow the sauce to reduce to a thick, dark red liquid that coats the meat and potatoes, about 40 minutes.
Keep the heat low so that the liquid does not burn or evaporate.
When done, garnish with slices of red bell peppers. Serve warm with steamed rice.

Cook's comments:

Store Beef Asado leftovers in covered containers in the refrigerator. This will keep for up to 1 week.
For a make-ahead option, cook the Asado ahead, and keep in airtight containers in the freezer for up to 1 month.
Remember to keep a low heat when cooking this dish. A low, slow simmer over very low fire, for quite a period of time is needed to achieve the reduction of the rich, thickness of the tomato sauce. Patience is a key ingredient.

Nutrition