Beef and Beans Adobo (Filipino)

Frying it up is just as delish as the classic version :)

1 cup shoyu

½ cup vinegar

2 cloves smashed garlic

½ an onion, sliced

1-2 bay leaves

A few dashes of black pepper or 1 tsp. peppercorns

3 lbs. flanken steak (thinly sliced beef ribs)

Frozen cut beans (or fresh....whatever you prefer), about 1 -2 cups

 

1.   Combine all of the ingredients and let the steak marinate for about 10 minutes or more.  Seriously, for thin sliced beef it absolutely does not take 24 hours to marinate. FYI.

2.   Heat non-stick skillet on med-high heat. Wait until the pan’s completely heated, then one at a time, put the meat in as much as you can fit in the pan.

3.   Let cook 5-7 minutes, turning frequently, until golden brown. The sauce will caramelize – that’s the best part, guaranteed! Place the meat on a plate.

4.   Continue cooking the rest of the meat.

Don’t hesitate on this next step:

5.   The marinade? Heat it in the same pan you just cooked the meat in, and let it simmer on med-low heat.

6.   Throw in the beans and let it sauté with the marinade until the beans are thoroughly cooked.

7.   Pour everything over the meat and mix thoroughly. Enjoy!