Beef Salpicao with Buttered Vegetables
Yield: up to three to four servings
- 1 kilo of beef tenderloin, cut into cubes
- 3 to 4 pieces of garlic cloves, chopped well
- 1 tbsp of butter
- 3 tbsp of olive oil
- cooking oil
- salt to taste
- 1 tbsp of brown sugar
- ½ tsp of chili flakes
- 2 tbsps of oyster sauce, Worcestershire sauce or liquid seasoning
- 1 tbsp of olive oil
- ½ tbsp of minced garlic
- ½ tbsp of paprika
For buttered vegetables:
3 cups of mixed vegetables (broccoli, snow peas, cauliflower or any vegetable you wish)
3 tbsp of butter
add salt and pepper to taste
The side dish
- Steam the vegetables of your choice for about 3 minutes. Make sure that it becomes tender.
- Place the steamed vegetables in a serving bowl.
- Melt butter then add the melted butter in the bowl. Toss the vegetables well.
- Add salt and pepper to taste.
The main dish
- The first thing that you need to do is to marinade the beef. Place the beef cubes in a big bowl then add in the liquid seasoning, Worcestershire sauce or oyster sauce, brown sugar, chili flakes, olive oil, minced garlic and paprika. Allow the beef to be marinated for two hours or so.
- Heat the wok. Wait for it to start to smoke. Once you have seen smoke, then you should start adding a generous amount of oil. Add in the minced garlic. Stir fry until it becomes fragrant. Avoid turning the garlic brown.
- Remove the cooked garlic from the wok but leave the garlic infused oil behind.
Add the beef cubes in batches. Stir cook for about five to ten minutes until the beef cubes have seared.
- Once all the beef cubes have been placed in the wok, add in the cooked garlic, butter and oyster sauce.
- Stir cook the beef cubes for about three to five minutes. Continue doing this until the sauce exhibits an oily and thick consistency.
- Test the taste. Add salt if necessary.
- Remove the beef salpicao from the wok.
- Served right away with rice on the side.
Credits to: filipinofoodsrecipes.com