This Filipino BBQ can be served either as an appetizer or with a meal and is perfect for entertaining. You can marinate the beef a day in advance, then grill it the day of the event as your guests arrive. So if you’re looking for a recipe that is delicious, quick to make, and can feed a large crowd, look no further than this skewered Filipino BBQ Beef-on-a-Stick.
While grilling is often done in the summertime, this BBQ recipe can be enjoyed anytime. Too cold for grilling out? No problem! Skip the skewering, and either stir-fry or bake the meat in the oven. I even used the beef to make my Beef Fried Rice. Let me know how you like it!
- What Is Filipino BBQ
- Difference Between Filipino BBQ vs American BBQ
- Ingredients Needed To Make for BBQ Marinade
- Other Types of Meat to Use for Filipino BBQ
- How To Make This Delicious Beef-on-a-Stick Recipe
- Substitutions and Variations to BBQ Ingredients
- FAQ for Storage and Leftovers
- Helpful Cooking Tips
- Recipes That Would Pair Well With Filipino BBQ
- 📖 Recipe Card
- 💬 Reviews
What Is Filipino BBQ
Filipino BBQ is associated with any type of meat (like chicken, pork, beef, or shrimp) that is thinly sliced and pierced in bamboo skewers. The skewered beef recipe you see here has been marinated overnight, to give it its sweet, savory, and succulent flavor. It is cooked over a charcoal grill in less than 10 minutes.
Difference Between Filipino BBQ vs American BBQ
While both types of BBQ are delicious, the difference is in the manner the dish is prepared. In Filipino BBQ the meat is marinated (chicken, beef, pork, or shrimp) in a mixture of sweet and savory sauces for several hours, sometimes, even overnight. American BBQ, on the other hand, is commonly prepared using dry rubs or mopped with thick sauces while and after cooking.
Ingredients Needed To Make for BBQ Marinade
- Black Angus Boneless Rump Roast
FOR THE MARINADE:
- Sesame Oil
- Beer: any type will do
- Pineapple Juice
- Soy Sauce
- Brown Sugar or Light Brown Sugar
- Hot Sauce
- Fresh Ginger
- Dried Red Pepper Flakes (optional)
TIP: Save 1 cup of marinade to use ½ cup for basting and the other ½ cup as a dipping sauce.
*See the recipe card below for ingredient quantities and full written instructions on how to make Filipino BBQ.
Other Types of Meat to Use for Filipino BBQ
Pork: Filipino pork barbecue is more common because pigs are indigenous animals in the Philippines.
Beef: For Filipino style barbecue, I used a good cut of red meat such as Black Angus boneless roast which has a perfect marbling that produces very tender and flavorful beef and is perfect for this beef-on-a-stick recipe.
Chicken: If using chicken, thighs work great because they will give you a juicy BBQ. However, a lean cut of chicken breast would work just fine. This Filipino BBQ marinade would also work on chicken wings or drumsticks. Of course, you wouldn’t need to skewer them, unless you wanted to.
Shrimp: Shrimp would be great to use for this recipe as the shrimp will really take on the sweet and savory flavor of the marinade. You can skewer the shrimp with or without vegetables or fruit.
How To Make This Delicious Beef-on-a-Stick Recipe
STEP 1: Combine all ingredients to make a marinade for the Filipino BBQ.
STEP 2: Thinly slice the beef. This helps to soak up all the marinade.
STEP 3: Add the thinly sliced beef and marinade anywhere from 3 hours to overnight.
STEP 4: Skewer the thinly sliced beef.
STEP 5: Grill the beef-on-a-stick for 3 to 4 minutes on each side.
STEP 6: Let the skewered beef rest for 5 minutes before serving. Enjoy!
I used my good ‘ole Weber Charcoal Grill to cook this beef-on-a-stick as I wanted to get as close to how I remember enjoying this mouth-watering treat as a kid growing up in the Philippines. Don’t have a charcoal grill? No worries, you can use a gas grill. Time may vary from my instructions below. Grilling the skewered beef in the Weber only took 4 to 5 minutes on each side, with indirect heat at 325 °F (163 °C) temperature.
Hint: Let the grill reach desired temp before adding the meat. This will ensure cooking time is close to being accurate. For easy cleaning, use a barbecue wire grill brush while the grill is still hot, and use one of these cooking gloves to protect your hand.
Substitutions and Variations to BBQ Ingredients
- Gluten-Free: Use Coconut or Liquid Aminos or Tamari Sauce instead of Soy Sauce. Use gluten-free beer or omit it altogether. Most hot sauces are gluten-free. As with anything, please read the labels.
- Vegetarian: Instead of meat, use any of your favorite vegetables for the marinade and cut the vegetables into chunks. You can also add any of your favorite fruits, pineapple would be great to use for this recipe.
- Pescatarian: Shrimp would be great to use for this recipe.
FAQ for Storage and Leftovers
Yes! The beef can be marinated for 3 hours or up to 24 hours.
Promptly place it in the refrigerator in a sealed container within 1 to 2 hours of serving. Store beef-on-a-stick leftovers in the coldest part of the refrigerator for 3 to 4 days. Well-wrapped leftovers can be kept in the freezer for up to three months.
Helpful Cooking Tips
- Skewers: Soak the skewers in water for at least 30 minutes to prevent the bamboo sticks from burning. Consider wrapping the skewer ends with foil to keep them from burning. Use metal skewers instead of bamboo skewers if desired.
- Meat: Thinly slice the meat uniformly across the grain, so they all cook evenly. For ease in slicing the meat, be sure the meat is slightly frozen. If meat is already thawed, place it back in the freezer for about 10-20 minutes.
- Food safety: Do NOT reuse the marinade. Promptly discard once marinating time is complete.
- Marinating: The optimal marinating time is anywhere between 3 hours and no more than 24 hours. Any longer will result in the meat getting too mushy.
Recipes That Would Pair Well With Filipino BBQ
📖 Recipe Card
- Weber Charcoal Grill
- 2.5 lb. Black Angus Boneless Rump Roast thinly sliced
FOR THE MARINADE:
- 2 Tablespoon Sesame Oil
- 12 ounces Beer
- 12 ounces Dole 100% Pineapple Juice not from concentrate
- ½ cup Soy Sauce
- ¾ cup Brown Sugar
- ¼ cup Ketchup
- 2 Tablespoon Hot Sauce have more or less for desired spiciness
- 1 inch Fresh Ginger peeled and shredded
- 2 teaspoon Dried Red Pepper Flakes add more if you want spicy
- Make the marinade.2 Tablespoon Sesame Oil, 12 ounces Beer, 12 ounces Dole 100% Pineapple Juice, ¾ cup Brown Sugar, ¼ cup Ketchup, 2 Tablespoon Hot Sauce, 1 inch Fresh Ginger, 2 teaspoon Dried Red Pepper Flakes, ½ cup Soy Sauce
- Thinly slice the beef.2.5 lb. Black Angus Boneless Rump Roast
- Marinade the beef slices anywhere from 3 hours to 24 hours.
- Skewer the thin slices of beef. Place on a tray, ready for grilling.
- Grill the beef for 4 to 5 minutes on each side, with indirect heat at 325 °F (163 °C) temperature.
- Let the beef-on-a-stick rest for 5 minutes. Resist the temptation to eat! Enjoy!!
- The trick to slicing meat, especially getting it thinly cut is to cut the meat while it's still partially frozen. If meat is already thawed, place the meat back in the freezer for about 10 to 20 minutes.
- You can also substitute and use chicken, pork, or shrimp for this recipe.
- You can also add some of your favorite vegetables and/or fruit to this dish.
- To prevent the skewers from burning, soak the skewers in water for at least 30 minutes or wrap the skewer ends with foil. Use metal skewers instead of bamboo skewers if desired.
- Do NOT reuse the marinade. Promptly discard once marinating time is complete.
- Serve with Filipino Garlic Fried Rice, Pancit Guisado, Filipino Vegetable Pancit, Bacon, and Garlic Fried Rice.