This Filipino Beef Bicol Express is a lighter, beefy take on the classic – it’s creamy, savoury, and just as punchy (with or without the heat). It’s comfort food that feels like home, in every spoonful.
The other day, I was standing in front of our open fridge (as one does when you’re thinking of a what your family can eat that week.. of course) staring at a jar of bagoong (fermented shrimp paste) I’d bought on a whim from the Asian grocer, and it hit me: I haven’t made Bicol Express in years.
Growing up, Bicol Express was one of those dishes that felt almost too intense – fiery chilies, coconut milk so rich in fat, and the salty, funky punch of bagoong that seemed to perfume the whole house for hours. But as I’ve gotten older, I’ve realised it’s precisely those bold flavours that make me crave it now. It tastes like home, like my mom’s laughter in the kitchen, like Sunday lunches where everyone was fanning their mouths from the heat and still going back for seconds.
This version uses beef instead of the usual pork – it’s tender, just a little indulgent, and the coconut milk still gives it that creamy hug we all love. I’ve also added an option to tone down the spice (for anyone whose tolerance isn’t as high as their memories). For an even healthier take, I also added a full head of broccoli (you can steam this on the side, but it’s just waay easier to cook it with the beef bicol express).
It’s hearty, comforting, and perfect for those moments when you’re a little homesick or just in the mood for food that reminds you where you come from.
My version of Beef Bicol Express
Beef Bicol Express
Serves 2
Prep Time: 10 mins
Cook Time: 30 mins
What you’ll need
500g beef strips or thinly sliced beef (sirloin or chuck work well)
1 tablespoon cooking oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 thumb-sized piece of ginger, peeled and minced
2–3 tablespoons bagoong alamang (shrimp paste)
400ml coconut milk
1–2 long green chilies (mild) OR 2–3 red bird’s eye chilies (spicy), sliced (adjust to taste)
1 tablespoon fish sauce (patis)
1 teaspoon sugar
Freshly ground black pepper
Optional: extra coconut cream for finishing
How to make it
Prep the beef: Season beef lightly with salt and pepper. Set aside.
Sauté aromatics: In a large pan over medium heat, heat the oil. Add onions, garlic, and ginger, sauté until fragrant and the onions translucent.
Cook the bagoong: Stir in bagoong and cook for 2 minutes. This helps mellow out its sharpness and deepen the flavor.
Brown the beef: Add beef strips and cook until just browned on all sides.
Simmer with coconut milk: Pour in the coconut milk and stir gently. Bring to a simmer and cook for 20 minutes or until beef is tender and sauce has thickened.
Put your veggies in: Toss in your brocolli or green beans, cover the pot and cook for another 3-4 minutes.
Add chilies: Toss in your choice of chilies – long green for mild heat or bird’s eye for a fiery kick. Simmer for another 5 minutes.
Season and finish: Stir in fish sauce, sugar, and adjust seasoning with black pepper. For a creamier finish, swirl in a little coconut cream before serving.
Serve: Best enjoyed with a steaming bowl of white rice to soak up all that luscious sauce.
Every time I eat this, I’m reminded that Filipino food isn’t just about the flavours – it’s about connection. To family, to memories, to a place that makes me feel safe and seen.
So whether you like it fiery enough to make you break a sweat or gentle and mild for cosy nights in, this Beef Bicol Express is my way of bringing those familiar Filipino flavours to your table. I hope it brings you the same comfort (and maybe a little homesickness in the best way) as it does for me.
Would you go for the spicy version, or are you team mild all the way? 🌶🍚
💡 Tips:
If you’re making it non-spicy, skip the chilies altogether and add sliced capsicum or bell peppers for a pop of color and sweetness.
Prefer a creamier version? Use coconut cream instead of milk.
Make it vegetarian: Swap beef for firm tofu and mushrooms.
