Andoks Litson Baka Recipe (Filipino Grilled Prime Rib)

Let's face it, Andok's hit a goldmine with their Litson Baka. What started as another menu item turned into a social media sensation, with Filipinos waiting over an hour just to get a taste. Instead of selling traditional whole roasted calf, Andok's genius move was offering affordable 450g portions at ₱350 each.

While the hype is real, not everyone can get their hands on it (myself included, being 8,000 kilometers away!). That's why I reverse-engineered this recipe based on customer reviews describing its sweet, charred, tender, and smoky goodness.

The secret? A flavor-packed marinade featuring classic Pinoy ingredients and that unmistakable hit of Knorr seasoning.

Why You'll Love This Recipe

• Restaurant-quality taste at home
• Perfect balance of Filipino herbs and spices
• Tender, juicy meat with a smoky char
• Versatile serving options
• Budget-friendly alternative to restaurant versions
• Make-ahead friendly

Ingredients

Each ingredient in this recipe plays a crucial role in creating authentic Litson Baka flavor. The lemongrass and ginger provide aromatic freshness, while garlic adds depth. Brown sugar and calamansi juice create the perfect sweet-sour balance that caramelizes beautifully during grilling.

Soy sauce and Knorr seasoning deliver the umami foundation, while the oil helps carry flavors deep into the meat. The slow cooking over charcoal transforms these simple ingredients into a complex, mouthwatering dish that captures the essence of Filipino cuisine.

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For the Beef:

• 1½ kg prime rib roast, divided into two 750g sections

For the Marinade:

• 3 stalks lemongrass
• 8 cloves garlic, peeled
• 2 tablespoons minced ginger
• 2 tablespoons brown sugar
• 6 tablespoons soy sauce
• 2 tablespoons Knorr liquid seasoning
• 2 tablespoons calamansi or lemon juice
• ¼ cup oil
• ¾ cup water
• 1 tablespoon freshly ground black pepper
• Salt to taste

For the Dipping Sauce:

• ¼ cup cane vinegar
• ½ cup sweet chili sauce

Equipment

• Hooded Charcoal Grill - Essential for creating authentic smoky flavor and indirect heat cooking
• Meat Thermometer - Ensures perfect doneness without guesswork
• Heavy-Bottom Pan - Creates the initial sear that locks in juices and develops flavor
• Blender - Thoroughly purees marinade ingredients for better meat penetration
• Wire Rack - Allows excess marinade to drip off before cooking
• Basting Brush - Helps apply marinade evenly during the cooking process
• Sharp Knife - Critical for slicing the beef thinly against the grain
• Large Ziplock Bags - Creates a sealed environment for effective marination
• Aluminum Foil - Helps meat rest properly while retaining heat

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How To Make

1. Remove beef from refrigerator 1 hour before cooking to reach room temperature.
2. Prepare your marinade by combining lemongrass, garlic, ginger, brown sugar, soy sauce, Knorr seasoning, calamansi juice, oil, water, and black pepper in a blender. Blend until completely smooth. Taste and adjust salt if needed.
3. Place beef in ziplock bags and pour marinade over, ensuring meat is fully covered. Seal bags and refrigerate overnight (8-12 hours) for maximum flavor penetration.
4. When ready to cook, prepare your dipping sauce by mixing cane vinegar and sweet chili sauce in a small bowl. Set aside.
5. Remove marinated beef from bags and let excess marinade drip off on a wire rack. Pat the meat dry with paper towels, but reserve the marinade for basting.
6. Prepare your charcoal grill to 190°C (375°F), with hot coals positioned on one side of the grill (indirect heat method).
7. Heat a heavy pan until very hot. Sear beef for 3-4 minutes on each side until deeply browned for maximum flavor development.
8. Transfer the beef to the cool side of your grill (away from direct heat). Close the lid and cook for 45-50 minutes, basting with reserved marinade every 15 minutes.
9. Allow the meat to rest for 15 minutes covered with foil before slicing thinly against the grain.
10. Alternative Method (No Hooded Grill): Cook beef in oven at 190°C for the same time. After cooking, place wood chips or charcoal in a fireproof container and light them. Put your beef in a larger covered container with the smoking chips for 15 minutes to infuse smoky flavor.
11. Serve sliced beef with the dipping sauce.

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Tips from Lola's Kitchen

• Lemongrass Preparation: Bruise lemongrass stalks with the back of a knife before blending to release more essential oils and enhance flavor
• Searing Secret: A properly preheated pan ensures a beautiful crust without sticking
• Resting Time: Don't rush the resting period - this allows juices to redistribute throughout the meat
• Slicing Technique: Always slice perpendicular to the grain for maximum tenderness
• Flavor Booster: Save the marinade drippings, reduce them in a pan, and drizzle over the sliced meat
• Temperature Control: Maintain consistent heat by keeping your grill lid closed as much as possible
• Charcoal Selection: Use hardwood charcoal for cleaner, more aromatic smoke

Substitutions

• Prime Rib Alternative: Ribeye or top sirloin can work well at lower price points
• Lemongrass Substitute: Mix 1 tablespoon lemon zest with ¼ teaspoon citronella oil
• Calamansi Replacement: Equal parts lemon and lime juice creates a similar flavor profile
• Knorr Seasoning Option: Substitute with Maggi seasoning or additional soy sauce plus a pinch of MSG
• Sweet Chili Alternative: Mix ¼ cup sugar, 2 tablespoons vinegar, and 1 teaspoon crushed red pepper flakes
• No Charcoal Option: Use liquid smoke (½ teaspoon) in the marinade if grilling isn't possible

Troubleshooting

• Tough Meat: Either the meat didn't rest long enough or was sliced with the grain. Always rest for a minimum of 15 minutes and slice against the grain.
• Too Salty: Reduce soy sauce and Knorr seasoning by half and increase water slightly in the marinade next time.
• Not Smoky Enough: Add soaked wood chips to your charcoal or try the smoking method described in the alternative cooking instructions.
• Too Dry: The internal temperature likely exceeded medium-rare/medium. Use a reliable meat thermometer and aim for 135°F (57°C) for medium-rare.
• Marinade Not Penetrating: Score the meat lightly before marinating and increase marination time to 24 hours.
• Burning During Cooking: Your heat is too high or the meat is positioned over direct flame. Always use indirect heat method for the majority of cooking time.

Storage & Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months.
• Reheating (Best Method): Steam thin slices for 2-3 minutes to retain moisture and tenderness.
• Microwave Option: Cover with a damp paper towel and heat at 50% power in 30-second intervals.
• Pan Reheating: Add 2 tablespoons of water or beef broth to a skillet, add meat slices, and warm over low heat with a lid.
• Preventing Dryness: Add a tablespoon of the dipping sauce when reheating to maintain moisture.

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FAQ

Related

Looking for other recipes like this? Try these:

Andoks Litson Baka Recipe (Filipino Grilled Prime Rib)

Andoks Litson Baka is a charcoal-grilled beef dish marinated in Filipino aromatics like lemongrass, garlic, and soy sauce, then slow-cooked to achieve tender, smoky meat that's thinly sliced and served with a sweet-spicy vinegar dipping sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Marination Time 8 hours hrs

Course Main Course

Cuisine Filipino

Servings 8

Calories 425 kcal

Difficulty Intermediate

Equipment

• Hooded Charcoal Grill (Grill na may takip) For achieving authentic smoky flavor
• Meat Thermometer (Termometro ng karne) For precise cooking temperature
• Heavy-Bottom Pan (Makapal na kawali) For initial searing
• Blender For marinade preparation
• Wire rack (Parilya) For draining excess marinade
• Basting Brush (Brush para sa pagpapahid) For applying marinade while cooking
• Sharp knife [Matalas na kutsilyo] For thin slicing
• Large Ziplock Bags For marinating
• Aluminum foil For resting the meat

Ingredients

 

1x2x3x

For the Beef

• 1½ kg prime rib roast divided into two 750g sections ("Prime rib" o "Tadyang ng baka")

For the Marinade (Pang-iwi)

• 3 stalks lemongrass Tanglad
• 8 cloves garlic peeled (Bawang)
• 2 tablespoon minced ginger Luya
• 2 tablespoon brown sugar Asukal na pula
• 6 tablespoon soy sauce Toyo
• 2 tablespoon Knorr liquid seasoning
• 2 tablespoon calamansi or lemon juice Kalamansi o katas ng limon
• ¼ cup oil Langis
• ¾ cup water Tubig
• 1 tablespoon freshly ground black pepper Dinurog na paminta
• Salt to taste Asin

For the Dipping Sauce (Sawsawan)

• ¼ cup cane vinegar Suka
• ½ cup sweet chili sauce Matamis na siling sawsawan

Instructions

 

• Remove beef from refrigerator 1 hour before cooking to reach room temperature.
• Make your marinade. Put lemongrass, garlic, ginger, brown sugar, soy sauce, Knorr seasoning, calamansi juice, oil, water, and black pepper in a blender. Blend everything until smooth. Taste and add salt if needed.
• Place your beef in a ziplock bag. Pour all the marinade over the beef, making sure the meat is fully covered. Seal the bag and refrigerate overnight.
• Make your dipping sauce by mixing cane vinegar and sweet chili sauce in a bowl. Set aside.
• Take your marinated beef and let excess marinade drip off on a wire rack. Pat the meat dry with paper towels. Keep the marinade - you'll need it later.
• Get your charcoal grill ready. You want it at 190°C (375°F). Keep the hot coals on one side of the grill.
• Heat up a heavy pan until very hot. Sear your beef for 3-4 minutes on each side until it's nicely browned.
• Move the beef to the cool side of your grill (away from the coals). Close the lid and cook for 45-50 minutes. Every 15 minutes, brush some of the saved marinade on the meat.
• Once done, let the meat rest for 15 minutes. Then slice it thinly against the grain.
• No hooded grill? No problem. Cook the beef in your oven at 190°C for the same time. After it's cooked, place some wood chips or charcoal in a fireproof container and light them. Put your beef in a larger covered container with the smoking chips for 15 minutes to get that smoky flavor.
• Serve your sliced beef with the dipping sauce and enjoy!

Tips from Lola's Kitchen

• Bruise lemongrass before blending for more flavor
• Don't skip the searing step - it creates a flavorful crust
• Let meat rest properly to retain juices
• Slice against the grain for maximum tenderness
• Save marinade drippings for extra sauce

 

Nutrition

Calories: 425kcalCarbohydrates: 13gProtein: 35gFat: 28gPolyunsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 113mgSodium: 890mgPotassium: 459mgFiber: 1gSugar: 11gVitamin A: 0.3IUVitamin C: 1mgCalcium: 25mgIron: 3mg

Tried this recipe?Let us know how it was!

The Story Behind Andoks Litson Baka

In the bustling streets of Metro Manila, the enticing aroma of charcoal-grilled meats has long been a cornerstone of Filipino street food culture. Among these beloved offerings, Litson Baka stands as a testament to Filipino culinary innovation, transforming the traditional whole roasted calf into an accessible everyday luxury.

While lechon baka (roasted calf) has been a special occasion dish for generations, modern interpretations like Andok's version have revolutionized its accessibility. The dish combines Chinese-influenced soy marinades with native Filipino ingredients like lemongrass (tanglad) and calamansi, reflecting the archipelago's rich history of cultural fusion.

The true genius of contemporary Litson Baka lies in its portion size. Traditional lechon baka required communities to gather for feasts, but today's version offers the same flavors in convenient individual servings. The marinade penetrates deeply into the beef, creating layers of umami while the charcoal grilling imparts that distinctive smoky flavor that Filipinos associate with festive occasions.

What sets this dish apart is its unique cooking method – the initial sear seals in the juices, while slow cooking over indirect heat ensures tenderness. The constant basting with marinade creates a glossy exterior that caramelizes beautifully, giving the meat its signature sweet-savory profile that has captivated food enthusiasts across social media platforms.

Modern Litson Baka represents the evolution of Filipino cuisine, where traditional techniques meet contemporary convenience without sacrificing the depth of flavor that makes our dishes globally renowned. Its viral success on social media platforms demonstrates how classic Filipino flavors continue to resonate with new generations of food lovers.