Beef Asado (Filipino-Chinese Style)
This Filipino-Chinese style Beef Asado is a dark, glossy braise built on soy sauce, oyster sauce, and a touch of five-spice, giving it a sweeter, deeper flavor than the tomato-based Philippine asado. Popular in Chinese-Filipino eateries and often served alongside noodle soups or steamed rice, it’s a comforting dish with roots in the Philippines’ long history of Chinese culinary influence. The beef turns fork-tender as it simmers, soaking up the rich, dark sauce.
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Instructions
- Marinate the beef in soy sauce, oyster sauce, brown sugar, garlic, five-spice powder, and white pepper for at least 30 minutes.
- Heat oil in a pot and sauté the onion until soft. Add the marinated beef (reserve the marinade) and sear until lightly browned.
- Pour in the reserved marinade, water or broth, and star anise. Bring to a boil, then lower the heat, cover, and simmer for 45-60 minutes until the beef is tender.
- Uncover and stir in the cornstarch slurry, simmering until the sauce thickens into a glossy, dark gravy.
- Garnish with spring onions and serve hot over steamed rice or noodles.
Cook's Tip
Add the five-spice powder sparingly and let it simmer into the sauce rather than dusting it on at the end — this Chinese-inspired warmth is what separates this style of asado from the tangier, tomato-based Philippine version, but too much will overpower the beef.