Beef Mechado
A weeknight-friendly Filipino beef built around beef and potatoes β roughly 60 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for grill / broiler. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
How to make it
- 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!
You'll use: Grill / broiler
Watch how it's made
Hosted on YouTube β pressing play loads content from YouTube.
Ingredient substitutions
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
What to serve with Beef Mechado
- Crispy Eggplant Vegetarian
- Eggplant Adobo Vegetarian
- Grilled eggplant with coconut milk Vegetarian
- Tortang Talong Vegetarian
Tips & common questions
How long does Beef Mechado take to make?
About 60 minutes from start to finish β an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Beef Mechado via TheMealDB (open database). βΆ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure β how we source recipes.