Beef Kelaguen

This beef kelaguen recipe brings bold Chamorro flavor to your table with tangy lemon-marinated flank steak, green onions, and a touch of heat. A no-cook island favorite that's fresh, fast, and unforgettable.

Prep time

20 mins

Cook time

60 mins

Total time

80 minutes

Yield

8

Ingredients

1 ½ cups lemon juice (fresh is best)

2 tablespoons soy sauce

Tabasco to taste

2 pounds beef flank steak, very thinly sliced against the grain

1 bunch green onions, thinly sliced

Instructions

1. In a large glass bowl, stir together lemon juice, soy sauce, and Tabasco.
2. Add thinly sliced beef and green onions to the marinade.
3. Ensure all beef is fully coated and submerged in the mixture.
4. Cover and let sit at room temperature for 1 hour.
5. Serve chilled or slightly warmed to room temperature.

Notes

Use fresh lemon juice for the best flavor.

Chill meat before slicing for cleaner cuts.

Do not heat the dish; it’s meant to be served cold.

Store in the fridge for up to 2 days in an airtight container.