After enjoying a fantastic grilled chicken salad at TGI Friday’s, I came up with this cilantro-lime dressing. This is what I came up with after making a deliberate effort to learn how to make their cilantro-lime dressing. Over a substantial green salad with grilled chicken on top, serve it.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
Ingredients
- 1 ½ cups lemon juice, or as needed
- 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
- Pour lemon juice, soy sauce, and Tabasco into a large, glass bowl. Stir in beef and green onions. Add additional lemon juice if needed to cover the beef.
- Cover the bowl with plastic wrap, and allow to rest at room temperature for 1 hour, until meat turns a grayish-brown color and appears cooked.
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 4 g |
| Sodium | 303 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This is a good recipe. Although soy sauce is not often used in kelaguen, I think it adds a nice depth of flavor, and helps to moderate the “shine” of the lemon juice. (I’ve also seen a tablespoon or so of brown sugar added, which, like the soy, is good but not very traditional.) But I have to agree with the others: slice some fresh hot peppers into it, not tabasco!
I added boony peppers that I brought back from Guam…awesome stuff
Love this recipe – I add diced tomato and onion to my rice. A little heat goes a long way
My step mother is from Dededo, Guam. I am so glad I found this because it was a staple at family parties when we lived there. I haven’t had it for nearly 20 years and I had forgotten exactly how to make it… I did leave out the Tabasco and thinly sliced Thai chilies (closest to boonie peppers I had). It was PERFECT!!!
So good. Heard about Kelaguen from a buddy at work. Tired it, and love it
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.
I was stationed in Guam -Loved Kelaguen any kind but I remember Boonie peppers NOT Tabasco
Is that a spork in the pic..lol…
we don’t use tabasco.
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!
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.
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.