Spiced Filipino Beef Adobo with Coconut Vinegar

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory Filipino classic featuring tender beef simmered in coconut vinegar and soy sauce with garlic and bay leaves for deep, layered flavor. This Filipino-inspired beef recipe, ready in about 130 minutes, pairs beef chuck, cut into 1-inch cubes, coconut vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 120 min Serves 6 Filipino cuisine 450 cal/serving

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Ingredients

2 lbs beef chuck, cut into 1-inch cubes
1 cup coconut vinegar
1/2 cup soy sauce
1 cup water
8 garlic cloves, crushed
3 bay leaves
1 tbsp whole black peppercorns
1 tbsp brown sugar
2 tbsp vegetable oil
1/4 cup for garnish green onions, sliced

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium heat. Add 8 crushed garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
Step 2: Add 2 lbs beef chuck cubes and sear for 5-7 minutes until browned on all sides, stirring occasionally.
Step 3: Pour in 1 cup coconut vinegar, 1/2 cup soy sauce, and 1 cup water. Add 3 bay leaves, 1 tbsp whole black peppercorns, and 1 tbsp brown sugar. Stir to combine.
Step 4: Bring the mixture to a boil, then reduce heat to low and cover. Simmer gently for 1.5 to 2 hours until beef is tender and sauce has reduced and thickened slightly.
Step 5: Remove bay leaves and season with additional salt if needed. Garnish with 1/4 cup sliced green onions before serving with steamed rice.