Beef Salpicao
A favorite of my bunso. Easy and comfort food. Just make sure to choose a good tender cut of beef. With garlic as the star of the show.
Beef Salpicao
A favorite of my bunso. Easy and comfort food. Just make sure to choose a good tender cut of beef. With garlic as the star of the show.
Cooking Instructions
- 1
Half all ingredients, except garlic. Use two separate deep pan/wok.
- 2
In one deep pan, put olive oil. Deep fry until light golden brown. Never burn, so don't leave while frying. Or else discard/throw.
- 3
Strain garlic and put in a paper towel. Set aside.
- 4
Separate or half the garlic oil (the oil used in frying the garlic) in another deep pan.
- 5
Cook the salpicao in two batches in the two deep pans. So as not to crowd meet and to have an even cook.
- 6
In the hot garlic oil drop the butter, then the meat. Don't mix.
- 7
Add balsamic vinegar, oyster sauce, black pepper, cayenne pepper, spanish paprika and parsley.
- 8
Mix them together, but just enough to incorporate all ingredients. Don't over mix as not too harden the meat.
- 9
When almost cook, add brown sugar. Be careful not to burn as sugar caramelizes with the meat.
- 10
It is cook when water dries and oil is extracted.
- 11
Serve with the toasted garlic on top. (You may mix some garlic, but leave something for toppings)
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