Beef Kelaguen

Beef Kelaguen

8
Christine M 5

"This is my dad's Kelaguen recipe, from Dededo, Guam. This is no-heat cooking, the meat 'cooks' in the marinade. I serve this over rice."

Ingredients 1 h 20 m {{adjustedServings}} servings 210 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Pour lemon juice, soy sauce, and Tabasco in a large, glass bowl. Stir in the green onions and beef. Add additional lemon juice if needed to cover the beef.
  2. Cover the bowl with plastic wrap, and allow to rest at room temperature for one hour, until the meat turns a grayish-brown color and appears cooked.
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Reviews 8

  1. 8 Ratings

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Wade
2/8/2008

For beef Kelaguen you need to squeeze the blood out of the meat first and use the hottest peppers you can take. The local peppers are the best if you can get them.

Shaunb
9/24/2009

First off, NEVER use Tabasco or Soy Sause in Beef Kelaguen! This looks more like a recipe for disaster. My friend made an attempt to make Beef Kelaguen and was mislead by this post. She ended up wasting 4lbs of flank steak that she ended up cooking and feeding her moms dog with. haha! "true story" In beef Kelaguen "less is more" all you need is 2lbs of Flank Steak, 1 1/2 Cup Lemmon Juice, 2 teaspoons of salt and "FRESH" pepper to liking and let cure for about 2hours. Good luck at your next Potluck!

nwendle
1/21/2007

This recipe deserves a try, it is delicious. I spent some time in Guam and this became my favorite food on the island. This recipe is great. I like to use chicken instead of beef.