During his recent demo at the STEELPORT factory, Chef Dana Francisco broke down an entire beef tenderloin with precision. He used that same tenderloin to prepare Beef Kinilaw, a vibrant Filipino-style ceviche made with thinly sliced beef, bright calamansi, and coconut milk. Served with rice and crisp shrimp chips, it was an unforgettable taste of Dana’s roots and technique. If you missed the demo, you can watch the full video here.
Beef Kinilaw
Ingredients:
2 lb Beef Tenderloin, cleaned with silverskin removed, diced into ½” x 1/8” strips
1 ea Red Onion, julienne
2 T Ginger, minced
2 ea Fresno Chilies, seeded and small diced
1 c Calamansi Juice (substitute lemon or lime juice if you cannot find)
1 c Sugarcane or Coconut Vinegar (Apple Cider Vinegar Works as well)
1 T MSG
1 ½ T Salt
½ T Cracked Black Pepper
¼ c Coconut Milk
Procedure:
Place the ginger and chilies in a medium sized mixing bowl with vinegar and calamansi juice and mix by hand until combined.
Take the Sliced beef and coat in the MSG, salt, and pepper and mix until covered.
Place the seasoned beef in the vinegar mixture and toss until the meat is submerged. Let sit for 10-30 minutes, or until your desired texture is reached.
Add the coconut milk and julienne onions and mix until combined.
Serve with white rice and your choice of garnish: I like fried garlic, fried shallots, and scallions.