Filipino Beef Inihaw Recipe – Inihaw is a Filipino dish that generally refers to grilled or spit-roasted barbecue dishes. It is also a street food that pairs with rice. The dish usually features pork or chicken. However, any meat or seafood cooked the same way falls under the inihaw category. The meat or seafood is usually served on bamboo skewers or in small cubes and paired with a soy sauce and vinegar-based dip. Another name for the dish is sinugba or inasal. Among the different protein options, you can use for this dish, beef is a lesser-known option. If you want to try an alternative choice to a classic dish, this beef variation is one to try:
Filipino Beef Inihaw
Ingredients for Inihaw Marinade
- 3/4 cup soy sauce
- 5/8 cup lime juice
- 1 tbsp garlic powder not salt
- 3/4 tsp ground black pepper
- 1 tbsp sriracha sauce
Ingredients for Inihaw Meat
- 1 g beef flank
- 1 tbsp vegetable oil
- Pour the soy sauce, lime juice, garlic powder, ground black pepper, and sriracha sauce into a bowl or ziplock bag and mix them together until the ingredients are well incorporated. This should take around 5 minutes then set the marinade aside.
- Cut the beef flank into 1 1/2 strips
- Add the beef strips into the marinade sauce and let it marinate for around an hour or more. You also have the option to store the meat and let it marinate till the next day.
- Heat up a tablespoon of oil in a pan on medium heat.
- Once the meat is done marinating and depending on how much you cut, cook them in the pan until it's browned. It can take around 5-10 minutes depending on how much you are cooking.
- Drain the oil from the meat by putting it on a drying rack or using paper towels on a plate.
- The dish is best enjoyed with rice and vegetables and pairs well with different sauces.
Other Notes with the Filipino Beef Inihaw Recipe
The easiest way to understand inihaw is as a type of Filipino barbeque. Usually, the dish involves a fairly long marinating process and is cooked on the grill. Inihaw is one of the many street foods you can enjoy in the Philippines and has many variations. One variation of inahaw is lechon. Lechon is a flavorful spit-roasted whole pig enjoyed during parties. Another is Isaw, which is a skewer of pig or chicken intestines. Aside from variations, there are different ways to enjoy the dish, and one of them is as “sinuglaw.” It is a combination of pork inahaw and a dish of raw cubed fish in vinegar and citrus juices known as kinilaw. If you are interested in trying out classic Filipino barbeque dishes, Inahaw is a good start.