Filipino Beef Adobo with Coconut Milk
Indulge in the rich and comforting flavors of Filipino Beef Adobo with Coconut Milk, a delightful twist on one of the Philippines' most beloved dishes. This recipe combines tender, slow-simmered beef chuck with the bold tang of soy sauce and vinegar, balanced perfectly by the creamy sweetness of coconut milk. Infused with aromatic garlic, onions, and bay leaves, and lightly sweetened with brown sugar, this adobo variation creates a luscious, velvety sauce that pairs beautifully with steamed white rice. Using simple ingredients and classic braising techniques, this dish delivers complex flavors with minimal effort. Perfect for family dinners or gatherings, it’s a hearty, crowd-pleasing meal that celebrates the authentic taste of Filipino cuisine.
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Recipe Information
Ingredients
- 2 lbs Beef chuck (cut into 2-inch cubes)
- 0.5 cup Soy sauce
- 0.25 cup White vinegar
- 1 cup Coconut milk
- 6 cloves Garlic (minced)
- 3 pieces Bay leaves
- 1 tablespoon Black peppercorns (crushed lightly)
- 2 tablespoons Cooking oil
- 1 medium Onion (sliced thinly)
- 1 tablespoon Brown sugar
- 1 cup Water
- to taste Salt
- to taste Freshly ground black pepper
- 2 stalks Scallions (sliced, for garnish)
- for serving Cooked white rice
Instructions
In a large bowl, combine the beef cubes, soy sauce, vinegar, and half the minced garlic. Mix well to coat the beef evenly. Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for better flavor.
Heat the cooking oil in a large pot or deep skillet over medium-high heat. Add the sliced onion and sauté until softened and translucent, about 3-4 minutes.
Add the remaining minced garlic and cook for another 1-2 minutes until aromatic.
Remove the beef from the marinade (reserve the marinade) and add the beef to the pot. Sear the beef on all sides until browned, about 5-7 minutes.
Pour the reserved marinade into the pot and add the bay leaves, crushed peppercorns, and water. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beef is tender.
Stir in the coconut milk and brown sugar. Allow the dish to simmer uncovered for another 20-25 minutes, stirring occasionally, until the sauce slightly thickens.
Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Remove from heat and discard the bay leaves. Garnish with sliced scallions.
Serve hot over steamed white rice for a classic Filipino meal.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 6.2 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
