Beef Kelaguen

Beef Kelaguen

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."


1 h 20 m servings 210 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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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Your rating



  1. 8 Ratings


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.

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...

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.

we don't use tabasco.

I was stationed in Guam -Loved Kelaguen any kind but I remember Boonie peppers NOT Tabasco

Is that a spork in the

Having this reminds me of my days stationed in Guam. @Shaunb - yes, you DO use soy sauce, but traditionally, it has "boonie peppers" instead of tabasco. Except for the beef, all the other ingred...

So good. Heard about Kelaguen from a buddy at work. Tired it, and love it