When people get so homesick they want to eat their favorite dish from home, they usually reach for a sandwich or pizza.
But what about when you’re longing for something authentic and crave the flavors of your old stomping grounds?
I often hear people say they want to make tacos but don’t know how.
Well, guess what? You can make authentic Filipino beef afritada without leaving the comfort of your own kitchen.
And trust me, it’s way more exciting than just ordering a plate from your favorite restaurant.
Feeling cravings for afritada?
Then let’s get cooking the recipe for beef afritada.
Table of Contents
What is beef afritada?
I know not many people know what beef afritada is, so let me take a moment to explain. Have you ever heard of chicken afritada?
It’s basically a dish made out of chicken breasts that have been battered and deep-fried. Here guess the difference?
Though beef afritada is different because it’s made with beef instead of chicken.
The key to making beef afritada is to make sure the meat is cooked through so it doesn’t taste dry or tough.
And you can do this by cooking the beef in a hot pan until it’s browned all over, then transferring it to a bowl and vice versa.
I will show you the process below but before that let’s find out how it tastes.
What does afritada taste like?
If you’ve ever had beef afritada before, then you know it’s a combination of textures and flavors that are absolutely amazing.
The dish is made up of soft onions and bell peppers that have been cooked until they’re soft and tender, while the beef has a delicious flavor that will leave your taste buds singing with pleasure.
And, as we use vegetables as our base, we can control the level of sweetness and heat that comes through in each bite, which is why beef afritada is such a popular dish.
Ok, no more waiting, it’s time to start cooking the tasty recipe.
Recipe for beef afritada
- Prep Time15 min
- Cook Time2 hr
- Total Time2 hr 15 min
- YieldBeef Afritada
- Serving Size4
- Energy570 cal
- 2-pound fresh beef stewing steak, cut into 2-inch cubes
- 4 cloves garlic, minced
- 3 tablespoons canola oil or vegetable oil
- Salt and pepper to taste
- 1/2 large green bell pepper, seeded and then cut into 1-inch cubes (6 cups)
- 1/2 large red bell pepper, seeded and then cut into 1-inch cubes
- 1 red onion, chopped (2 cups)
- 1-2 tablespoon fish sauce
- 15 ounces crushed tomatoes
- 2 tbsp natural tomato paste
- 2 cups of normal water
- Juice of 1 lime or 2 tablespoons white vinegar
- 2 medium to large potatoes, peeled and then quartered
- 1 carrot, peeled and then cut into cubes
- 1/4 cup chopped cilantro
- 1/2 cup finely grated cheese (optional)
Preheat the oven and heat the oil.
Add peeled potatoes, quartered carrot, and cilantro to the pan and stir-fry until they are lightly browned.
Remove from the heat and follow the next step.
Cook bell peppers separately by adding canola oil or vegetable oil to the same skillet over medium heat for about 40 seconds.
You can remove some oil from the pan along with the bell pepper and set it aside for later.
Add beef cubes to the hot pan and stir-fry until browned on all sides.
Season with salt, pepper, garlic, fish sauce, crushed tomatoes, and tomato paste.
Add about 1 cup of water or enough so that the stewing steak is fully submerged in liquid.
Bring to a boil then reduce heat to low and simmer for 30 minutes or until beef is very tender when pierced with a fork.
Now, add pre-cooked bell pepper, carrots, onion, and potatoes to the stewing beef.
Stir-fry until vegetables are tender.
To finish, add lime or white vinegar to taste and stir well before serving with your favorite toppings on top if desired.
One simple salad recipe is the Chicken salad chick recipe.
- Serving Size4
- Amount per serving
- % Daily Value*Standard DV
- Total Fat30 g78 g38.46%
- Saturated Fat11 g20 g55%
- Trans Fat- g
- Polyunsaturated Fat- g
- Monounsaturated Fat- g
- Cholesterol156 mg300 mg52%
- Sodium726 mg2300 mg31.57%
- Total Carbohydrate28 g275 g10.18%
- Dietary Fiber6 g28 g21.43%
- Total Sugars8 g
- Added Sugars- g50 g0%
- Sugar Alcohal- g
- Protein49 g50 g98%
- Vitamin D (Cholecalciferol)- IU800 IU0%
- Calcium132 mg1300 mg10.15%
- Iron10 mg18 mg55.56%
- Potassium1718 mg4700 mg36.55%
- Vitamin A- mcg900 mcg0%
- Vitamin C (Ascorbic Acid)58 mg90 mg64.44%
- Vitamin E (Tocopherol)- IU33 IU0%
Pro Tips to make the recipe tastier:
1) Try using sweeter garlic such as roasted garlic or garlic powder to add more flavor.
2) Consider adding diced tomatoes, cucumbers, and green onions for just a touch of sweetness and crunch.
3) When the beef stew is nearly finished, stir in some canned black beans for a boost of protein and healthy fats.
Health benefits of the beef afritada recipe
Now the question is, are there any health benefits to eating beef afritada?
Luckily, the recipe does not contain any unhealthy ingredients which means our today’s recipe is 100% healthy.
What is more, beef afritada has a healthy dose of fiber and vitamins which are both essential for good health. As you can see it’s not only a beef dish but also a filling and nutritious one.
And the vegetables and beans in the recipe are also great sources of dietary fiber, and protein. I definitely don’t want to omit them when cooking beef afritada.
How to serve beef afritada?
Trust me, we girls love beef afritada for breakfast, lunch, or dinner. But really, you can serve it any way that suits your taste and preferences. Ok, do you want some ideas?
Fine. You can enjoy beef afritada as part of a vegan filling dish by topping it with avocado, tomato sauce, and sprouts.
You could also serve it over some warm tortillas for burrito-style consumption. Personally, I prefer this one more.
And, If you want something more savory, try adding ketchup to the beef stew before serving for a delicious Texas-style hotdog variation.
However, your personal preferences actually dictate how you might like to enjoy beef afritada, so there’s no wrong way to go.
What to do with the leftovers?
Let me assume that you’ll have some beef afritada leftovers. I hope you’re not discouraged because that would be a waste of deliciousness.
The best thing to do with leftover beef afritada is to heat it up and serve it over tortillas for quick and easy tacos or burrito bowls. Or refrigerate it and have it for breakfast the next morning.
When refrigerating afritada, remember to put it in an airtight container or it will start to develop a sour smell.
Our previous article: Jamaican pepper steak recipe.
Frequently asked questions:
Q: How long will beef afritada keep in the fridge?
A: Though I recommend eating the leftovers within the next day, the afritada will stay fresh and refrigerated for 3-4 days.
You can freeze beef afritada without any problems. Just make sure that the dish is fully cooled before storing it in a freezer-safe container or bag.
Q: What kind of beef can I use for afritada?
A: The recipe calls for stewed beef, which is typically made from the chuck or round steak.
You can also use a mixture of different kinds of beef, such as fatty ground beef, and leaner cuts.
Q: Can I omit the beef?
A: The best part is, you can. You can omit the beef with the chicken. In fact, there is a recipe called chicken afritada which is also amazing!
The dish will be just as flavorful, but with a little bit of a different flavor.
When I first thought to write about this recipe for beef afritada, I wasn’t sure if anyone would be interested.
Boy, was I wrong? I can see how this dish would be a hit with anyone who enjoys beef food. This dish is so good that it’s hard to not want to make it again and again.
Beef afritada is a great way to use up leftovers, and there are so many different ways you can customize it. So go ahead and give this recipe a try, you won’t regret it.