Easy and Traditional Filipino Beef Adobo Recipe

A new Beef Adobo recipe to add to your cooking list!

Finished adobo beef on a plate of white rice.

Beef Adobo: Filipino food for the win!

Let’s get this out on the table. Neither of us is Filipino, but my best friend happens to be. Traditionally adobo is usually chicken adobo or pork adobo, but because we were craving this in November we decided to do beef adobo. We had far too much white me already this month! We made sure to talk to the experts so that we could make this as authentic beef adobo recipe as possible!

Adobo beef sauce in a dutch oven.

Keeping it traditional!

The way that we were able to capture the flavors of the Philippines was to make sure that we were using Filipino ingredients. Datu Puti is a company that has been selling cooking products for as long as we have been alive. This recipe calls for Filipino soy sauce and Filipino cane vinegar. There are hundred different ways to cook adobo with some of them calling for brown sugar, coconut milk, lime juice, and even beef cheeks. We decided to keep this as easy and accessible as possible. We found our soy sauce and cane vinegar at our local Asian market, and I even found it on Amazon which I will link below. If you cannot find any please use tamari in replacement for the soy sauce and apple cider vinegar for the cane vinegar.

Chopping garlic on a wood cutting board.

Cooking your Beef Adobo: Trust the process.

This is all going to be cooked in a large dutch oven! To the dutch oven over medium heat add your soy sauce, cane vinegar, minced garlic, peppercorns, and bay leaves and bring it to a simmer. Once your sauce is simmering nestle your beef in the pot. You want to make sure not to overcrowd the pot here making sure that the beef is resting in the liquid. On low heat cover and allow the beef to simmer for 20 minutes. I make sure to stir this a couple of times during those 20 minutes.

Adobo beef cooking in a red dutch oven.

Reduce until your Adobo Beef sauce is syrup.

There are multiple cooking methods you could also use to make this sauce such as a slow cooker, pressure cooker, or even braising in the oven, but it is going to be easier to reduce this if you use a dutch oven. After your 20 minutes is up and your beef is tender remove the lid to your dutch oven and turn your stove up to medium-high heat. This is going to allow your adobo sauce to reduce and become thick. After about 5 to 7 minutes your sauce should be about the consistency of maple syrup and will coat the back of a spoon.

adobo beef done cooking in a pot.

Plate it and enjoy!

Once your sauce is reduced you are done! We usually serve this in shallow bowls with jasmine rice and topped with some spring onions or scallions!

Things we used to make our Beef Adobo


When is Adobo traditionally eaten?

This varies depending on who you ask but we are told that its usually the day after it is made. This allows the flavors to develop together.

Why is Adobo important to Filipinos?

This recipe was used to try and help preserve meats. The salt content in the soy sauce and the vinegar helped to keep the meat from spoiling.

How do I store my beef adobo?

I would not suggest freezing this recipe but you can certainly keep it in an airtight container in the fridge for up to 3 days.

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Finished adobo beef on a plate of white rice.

Beef Adobo

  • Author: A Couple Bites
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


This is an easy international dish that is a comfort food. Authentic ingredients are the way to go!


Units Scale
  • 1 lb sirloin beef, sliced into strips
  • 1/4 cup Datu Puti soy sauce or tamari
  • 1/2 cup Datu Puti cane vinegar or apple cider vinegar
  • 10 cloves of garlic, minced
  • 1 teaspoon whole peppercorns
  • 2 bay leaves


  1. In a non-reactive saucepan (no stainless steel) over medium heat add your soy sauce, vinegar, garlic, peppercorns, and bay leaves. Bring it to a simmer
  2. Nestle your sliced beef into the pan making sure not to over crowd and that the beef is resting in the liquid.
  3. Turn down your stove to medium-low and cover for about 20 minutes until the beef is tender stirring occasionally.
  4. When your beef is tender remove the cover to the pot and turn the heat back to medium. Simmer the sauce until it thickens to a syrup consistency. This usually takes 5-7 minutes.
  5. Once the sauce is thickened you are ready to serve. We serve the beef over a bed of steamed white rice!
  • Prep Time: 5 minutes
  • Cook Time: 30 mintues

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