Beef Mechado
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Filipino
- Course
- Main
- Ready in
- 75 min
- Effort
- Some steps
Ingredients
×1
- 3 cloves Garlic
- 1 sliced Onion
- 2 Lbs Beef
- 8 ounces Tomato Puree
- 1 cup Water
- 3 tbs Olive Oil
- 1 Slice Lemon
- 1 large Potatoes
- 1/4 cup Soy Sauce
- 1/2 tsp Black Pepper
- 2 Bay Leaves
- Salt
Method
- Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.
- Add the cubed beef tenderloin to the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour.
- Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.
- Heat-up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender on the inside. Add more time if you want your beef well done, but it will be less tender.
- Transfer to a serving plate. Serve with Saffron rice.
- Share and enjoy!
Tags
- stew
- beef
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.