Andoks Litson Baka Recipe (Filipino Grilled Prime Rib)
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Additional Time
8 hrs
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Servings
8
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Calories
425 kcal
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Course
Main Course
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Cuisine
Filipino
Andoks Litson Baka Recipe (Filipino Grilled Prime Rib)
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Andoks Litson Baka is a charcoal-grilled beef dish marinated in Filipino aromatics like lemongrass, garlic, and soy sauce, then slow-cooked to achieve tender, smoky meat that's thinly sliced and served with a sweet-spicy vinegar dipping sauce.
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Ingredients
For the Beef
- 1½ kg prime rib roast divided into two 750g sections ("Prime rib" o "Tadyang ng baka")
For the Marinade (Pang-iwi)
- 3 stalks lemongrass Tanglad
- 8 cloves garlic peeled (Bawang)
- 2 tablespoon minced ginger Luya
- 2 tablespoon brown sugar Asukal na pula
- 6 tablespoon soy sauce Toyo
- 2 tablespoon Knorr Liquid Seasoning
- 2 tablespoon calamansi or lemon juice Kalamansi o katas ng limon
- ¼ cup oil Langis
- ¾ cup water Tubig
- 1 tablespoon freshly ground black pepper Dinurog na paminta
- salt to taste Asin
For the Dipping Sauce (Sawsawan)
- ¼ cup cane vinegar Suka
- ½ cup Sweet chili sauce Matamis na siling sawsawan
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Instructions
- Remove beef from refrigerator 1 hour before cooking to reach room temperature.
- Make your marinade. Put lemongrass, garlic, ginger, brown sugar, soy sauce, Knorr seasoning, calamansi juice, oil, water, and black pepper in a blender. Blend everything until smooth. Taste and add salt if needed.
- Place your beef in a ziplock bag. Pour all the marinade over the beef, making sure the meat is fully covered. Seal the bag and refrigerate overnight.
- Make your dipping sauce by mixing cane vinegar and sweet chili sauce in a bowl. Set aside.
- Take your marinated beef and let excess marinade drip off on a wire rack. Pat the meat dry with paper towels. Keep the marinade - you'll need it later.
- Get your charcoal grill ready. You want it at 190°C (375°F). Keep the hot coals on one side of the grill.
- Heat up a heavy pan until very hot. Sear your beef for 3-4 minutes on each side until it's nicely browned.
- Move the beef to the cool side of your grill (away from the coals). Close the lid and cook for 45-50 minutes. Every 15 minutes, brush some of the saved marinade on the meat.
- Once done, let the meat rest for 15 minutes. Then slice it thinly against the grain.
- No hooded grill? No problem. Cook the beef in your oven at 190°C for the same time. After it's cooked, place some wood chips or charcoal in a fireproof container and light them. Put your beef in a larger covered container with the smoking chips for 15 minutes to get that smoky flavor.
- Serve your sliced beef with the dipping sauce and enjoy!
Notes
- Bruise lemongrass before blending for more flavor
- Don't skip the searing step - it creates a flavorful crust
- Let meat rest properly to retain juices
- Slice against the grain for maximum tenderness
- Save marinade drippings for extra sauce
Nutrition Information
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Calories
425kcal
(21%)
Carbohydrates
13g
(4%)
Protein
35g
(70%)
Fat
28g
(43%)
Polyunsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
113mg
(38%)
Sodium
890mg
(37%)
Potassium
459mg
(13%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
0.3IU
(0%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 35g | 70% |
| Fat | 28g | 43% |
| Polyunsaturated Fat | 4g | 24% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 113mg | 38% |
| Sodium | 890mg | 37% |
| Potassium | 459mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 0.3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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