Ingredients for Beef Kelaguen Kelaguen Ktne
- 1 lb beef sirloin
- 1 tablespoon lemon juice
- 2 tablespoons soy sauce
- 1/4 cup finely chopped green onions
- 1/2 cup finely chopped red onions
- 1 tablespoon red pepper flakes
- 1 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Kelaguen Kelaguen Ktne? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef Kelaguen Kelaguen Ktne
- Trim all visible fat from 1 lb beef sirloin and slice it into very thin strips (approximately 1/8 inch thick).
- Thoroughly press out as much blood as possible from the beef strips. Using a colander set over a bowl will help collect the excess blood.
- In a large bowl, combine the beef strips with 1/2 cup finely chopped red onions, 1/4 cup finely chopped green onions, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper (optional, adjust to taste).
- Mix all ingredients very well to ensure the beef is thoroughly coated.
- Cover the bowl tightly with plastic wrap and let it sit at room temperature for 2-3 hours, stirring occasionally. This allows the citric acid in the lime and lemon juice to 'cook' the beef.
- Before serving, refrigerate the Kelaguen for at least 30 minutes to chill thoroughly. Serve chilled as a beer chaser or with Chamorro red rice.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
12g
Fat
13g
Carbs
3g
