Monday, 13 January 2014

Beef Salpicao

Beef Salpicao is a Filipino stir-fried dish that tastes salty, garlicky, and buttery in that order.  It is a great main dish but is best as pulutan or beer-companion.

This post may be too late to serve its purpose as the season for inuman (alcoholic drinking) was over.  I am referring to the Christmas and new year festivities that came to pass.  Well, Filipinos always find a reason to congregate, be merry, and get drunk, if you know what I am saying.  And whenever their is inuman session, there is the need for a delicious pulutan to complement the beer or ginebra or tuba or basi or whisky or rum or wine or  whatever potables available. 

Beef Salpicao  is one delicious pulutan for whatever alcohol drinking sessions you can organize.  I cooked and served this dish months ago I think, when some friends and former colleagues (from the Philippines) dropped by at our place for a visit.  There was no inuman (drinking session) though, only a simple dinner :-)


Ingredients :

Beef - 400 g.
Garlic, minced - 10 cloves
Black Pepper, ground
Worcestershire Sauce - 6 tbsp
Oyster Sauce - 2 tbsp
Knorr Liquid Seasoning - 1 tbsp
Salt - 1/2 tsp
Olive Oil - 1 tbsp
Butter - 1 tbsp
Water - 1/2 c

Cooking Procedure:

1.  Mix all the ingredients in a bowl except for the beef, olive oil, water, and butter.
2.  Pour the sauce on the beef and marinade overnight in the refrigerator or at least 2 hours before cooking.
3.  Drain beef and set aside the sauce.
4.  Heat oil in a pan and stir-fry beef at high heat until browned on all sides.
5.  Pour half of the sauce and water on the beef and simmer until all the liquids have evaporated.
6.  Throw in the butter in the pan and continue stirring for about 5 minutes or until the butter has completely melted.  Remove from fire.

Dish out :-)


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