Beef Kelaguen

Rating: 3.9 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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.

By Christine M

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
210 calories; protein 25g; carbohydrates 6.3g; fat 9.5g; cholesterol 46.5mg; sodium 302.9mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Wade
Rating: 5 stars
02/08/2008
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. Read More
Helpful
(24)

Most helpful critical review

Shaunb
Rating: 1 stars
09/24/2009
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! Read More
Helpful
(20)
10 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Wade
Rating: 5 stars
02/08/2008
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. Read More
Helpful
(24)
Shaunb
Rating: 1 stars
09/24/2009
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! Read More
Helpful
(20)
Nicole Wendle
Rating: 5 stars
01/21/2007
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. Read More
Helpful
(16)
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mommalace
Rating: 1 stars
08/31/2010
we don't use tabasco. Read More
Helpful
(12)
jennie
Rating: 2 stars
06/21/2012
I was stationed in Guam -Loved Kelaguen any kind but I remember Boonie peppers NOT Tabasco Read More
Helpful
(7)
D. Dowen
Rating: 5 stars
03/13/2014
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 ingredients make up Fina'dene sauce. Read More
Helpful
(4)
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Kirk Tribble
Rating: 5 stars
12/24/2011
Is that a spork in the pic..lol... Read More
Helpful
(3)
chiefletch
Rating: 5 stars
02/02/2019
Love this recipe - I add diced tomato and onion to my rice. A little heat goes a long way Read More
Christian Alexander Libecki
Rating: 5 stars
03/05/2015
So good. Heard about Kelaguen from a buddy at work. Tired it and love it Read More
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