Inihaw na Baka

Name: Inihaw na Baka
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Cuisine: Filipino
Ingredients: 600.0 g Beef (flank or sirloin), cut into thin strips; 60.0 ml Soy Sauce; 40.0 ml Calamansi Juice (or lime juice); 20.0 g Brown Sugar; 6.0 pcs Garlic cloves, minced; 1.0 pcs Onion, finely minced; 30.0 ml Coconut Vinegar; 4.0 g Ground Black Pepper; 3.0 g Annatto Powder (achuete); 50.0 ml Water; 15.0 ml Vegetable Oil (for brushing); 3.0 pcs Red Chili Slices (for serving); 30.0 ml Soy Sauce (for dipping); 4.0 pcs Calamansi (for dipping); 30.0 ml Vinegar (for dipping)

Inihaw na Baka is grilled beef that captures the essence of Filipino barbecue, with Pampanga — the culinary capital of the Philippines — being its proud home. Thin strips of beef are marinated in a tangy-sweet mixture of soy sauce, calamansi, vinegar, and a touch of brown sugar, then grilled over charcoal until charred on the edges and juicy inside. The smoky char from the grill combined with the glossy, caramelized glaze makes this a crowd favorite at any Filipino gathering. It's typically served with a spicy vinegar dip (sawsawan) and a side of steamed rice.

Prep: 45 min Cook: 15 min 4 servings From Pampanga

Ingredients

Servings:

2 4 6 8 10

300 g Beef (flank or sirloin), cut into thin strips
30 ml Soy Sauce
20 ml Calamansi Juice (or lime juice)
10 g Brown Sugar
3 pcs Garlic cloves, minced
0.5 pcs Onion, finely minced
15 ml Coconut Vinegar
2 g Ground Black Pepper
1.5 g Annatto Powder (achuete)
25 ml Water
7.5 ml Vegetable Oil (for brushing)
1.5 pcs Red Chili Slices (for serving)
15 ml Soy Sauce (for dipping)
2 pcs Calamansi (for dipping)
15 ml Vinegar (for dipping)

Nutrition per serving

Calories 142

Protein 16.0g

Fat 7.2g

Carbs 3.1g

Fiber 0.1g

Sugar 1.8g

Sodium 360mg

Per serving (2 servings). Values are estimates.

Instructions

Prepare the marinade by mixing the soy sauce, calamansi juice, brown sugar, minced garlic, minced onion, coconut vinegar, black pepper, annatto powder, and water in a bowl. Stir until the sugar dissolves completely.
Add the beef strips to the marinade, making sure every piece is coated. Cover and refrigerate for at least 30 minutes — ideally overnight for maximum flavor. The longer it marinates, the deeper the taste.
Set up your charcoal grill and let the coals burn until they're white and hot. If you don't have a charcoal grill, a gas grill or even a hot cast-iron skillet works, but charcoal gives the authentic smoky flavor.
Thread the beef strips onto bamboo skewers, or grill them directly on the grate. Brush lightly with vegetable oil before placing on the grill to prevent sticking.
Grill the beef over medium-high heat for about 3-4 minutes per side, turning occasionally. You want nice char marks on the edges but keep the inside juicy. Don't overcook — beef gets tough fast on the grill.
While the beef is grilling, prepare the sawsawan (dipping sauce): mix soy sauce, vinegar, calamansi juice, and sliced red chili in a small bowl. Adjust the spice level to your liking.
Remove the beef from the grill once it's cooked to your preferred doneness. Serve hot on a platter with the sawsawan on the side and plenty of steamed white rice to soak up all that delicious grilled flavor.

About UlamDaily

UlamDaily is your go-to resource for authentic Filipino recipes. From classic adobo to regional specialties across Luzon, Visayas, and Mindanao, we bring you tested recipes with step-by-step instructions. Our mission is to preserve and share Filipino culinary traditions with home cooks worldwide.

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Inihaw na Baka

Ingredients

Nutrition per serving

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