Filipino Adobo Pepper Steak with Okra and Carrots

Filipino Adobo Pepper Steak

with Okra and Carrots

2 Servings
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From the Test Kitchen

Adobo is the national dish of the Philippines and means “marinade” in Tagalog, the Filipino language. Typically made by slowly braising chicken or pork in a vinegar, soy sauce, and garlic mixture, we switched things up by quickly stir-frying beef and vegetables. To amplify the sweet-and-sour flavor of the sauce, we used black vinegar, an aged Chinese vinegar with a hint of sweetness.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    525 Cals (est.)
fresh
ingredients
Filipino Adobo Pepper Steak with Okra and Carrots
Title
  • 1 cup Jasmine Rice
  • 6 cloves Garlic
  • 2 oz Okra
  • 1 bunch Cilantro
  • 1 Carrot
  • 1 Small Piece Ginger
  • 1 Red Bell Pepper
  • 1 Jalapeño Pepper
  • 1 Yellow Onion
  • 10 oz Flank Steak
  • 2 Tbsps Black Vinegar
  • 1 Tbsp Soy Sauce
  • 2 Bay Leaves
  • 1 tsp Black Peppercorns
Cook the rice:
1 Cook the rice:
In a small pot, combine the rice, 2 cups of water, and a big pinch of salt. Heat to a boiling on high. Cover, reduce the heat to low, and simmer 18 to 22 minutes, or until the liquid is absorbed. Fluff the finished rice with a fork.
Prepare your ingredients:
2 Prepare your ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut the okra into bite-sized pieces. Roughly chop the cilantro. Peel and slice the carrot on an angle. Cut the bell pepper into strips. Slice the jalapeño into rounds. Peel and thinly slice the onion. Find the lines, or grain in the steak, and thinly slice the steak against the grain.
Cook the steak:
3 Cook the steak:
In a large pan, heat some oil on high until hot. Add the sliced steak; cook 2 to 4 minutes, or until browned, stirring occasionally. Transfer the stir-fried steak to a plate, leaving behind any juices in the pan.
Cook the vegetables
4 Cook the vegetables
In the pan used for the steak, heat a little more oil on medium-high until hot. Add the garlic and ginger; cook 30 seconds, or until fragrant, stirring frequently. Add the okra, bell pepper, jalapeño, and onion; cook 2 to 4 minutes, or until softened, stirring occasionally.
Make the sauce
5 Make the sauce
Add the black peppercorns, bay leaves, black vinegar, and soy sauce. Reduce the heat to low; simmer for 5 to 7 minutes, or until slightly reduced in volume, stirring occasionally. Add the stir-fried steak back to the pan; cook for about 1 minute, or until heated through and coated in the sauce, stirring frequently. Remove from heat.
Plate your dish
6 Plate your dish
Divide the rice between 2 dishes. Top the rice with the cooked steak mixture. Garnish with the cilantro. (Be careful not to bite down on the whole peppercorns when eating—they pack a punch!) Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:
In a small pot, combine the rice, 2 cups of water, and a big pinch of salt. Heat to a boiling on high. Cover, reduce the heat to low, and simmer 18 to 22 minutes, or until the liquid is absorbed. Fluff the finished rice with a fork.
2 Prepare your ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut the okra into bite-sized pieces. Roughly chop the cilantro. Peel and slice the carrot on an angle. Cut the bell pepper into strips. Slice the jalapeño into rounds. Peel and thinly slice the onion. Find the lines, or grain in the steak, and thinly slice the steak against the grain.
Prepare your ingredients:
Cook the steak:
3 Cook the steak:
In a large pan, heat some oil on high until hot. Add the sliced steak; cook 2 to 4 minutes, or until browned, stirring occasionally. Transfer the stir-fried steak to a plate, leaving behind any juices in the pan.
4 Cook the vegetables
In the pan used for the steak, heat a little more oil on medium-high until hot. Add the garlic and ginger; cook 30 seconds, or until fragrant, stirring frequently. Add the okra, bell pepper, jalapeño, and onion; cook 2 to 4 minutes, or until softened, stirring occasionally.
Cook the vegetables
Make the sauce
5 Make the sauce
Add the black peppercorns, bay leaves, black vinegar, and soy sauce. Reduce the heat to low; simmer for 5 to 7 minutes, or until slightly reduced in volume, stirring occasionally. Add the stir-fried steak back to the pan; cook for about 1 minute, or until heated through and coated in the sauce, stirring frequently. Remove from heat.
6 Plate your dish
Divide the rice between 2 dishes. Top the rice with the cooked steak mixture. Garnish with the cilantro. (Be careful not to bite down on the whole peppercorns when eating—they pack a punch!) Enjoy!
Plate your dish
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