Stir Fry Beef Olive Oil, Garlic, Filipino
Beef Salpicao is a beef stir-fry dish flavored with Worcestershire, butter, garlic, and carmine chili pepper flakes. Information technology'southward quick and unproblematic to brand all the same packs fantastic flavor. Succulent as an appetizer or chief dish!
I spent a good portion of this morning researching the background of beefiness salpicao and how it came virtually in the Philippine cuisine.
Although I didn't discover a definitive history, from what I read, information technology appears the name of the dish is a derivative of the Spanish give-and-take salpicar, which means to spatter, sprinkle, or pepper. An appropriate description of this beefiness-stir fry as it is heavily dotted with browned garlic $.25!
Similar sizzling gambas, this Filipino-style beef stir-fry is said to exist of Spanish influence. Solomillo al Ajillo (beef tenderloin in garlic) seems to exist the point of inspiration but adapted to our Pinoy taste, such equally the utilize of soy sauce and sugar in making the sauce.
And similar gambas, information technology'southward also pop equally an appetizer to back-trail ice-cold beer just tin can easily double equally a satisfying main course.
Beef Salpicao is a unproblematic dish to brand for everyday family unit meals all the same fancy plenty for company. It has uncomplicated ingredients, cooks in one pan, and is fix in minutes.
However, due to the price of premium beef cut, it tin can become rather pricey, especially if preparing for a large crowd. Calculation push button mushrooms is a succulent fashion to extend servings without breaking the bank.
Cooking tips
- As this is a quick stir-fry, use the choicest cut of beef for the juiciest morsels. I similar prime number ribeye steaks but I've seen recipes that use beef tenderloin or sirloin also.
- Cut the meat in uniform size for fifty-fifty cooking. Pat dry with paper towels to remove excess moisture.
- The center of season in this dish is the garlic. To draw out the maximum wonderful flavor and smell, brown the garlic in warm and Non hot oil. This style information technology can cook longer and infuse the butter and oil mixture with more flavor without called-for.
- Once the oil is thick with the necessary garlic flavors, creepo up the heat to loftier so that the beef tin brown nicely. Use a wide, heavy-bottomed pan and do not overcrowd lest the meat will steam rather than sear.
- Don't overcook the meat. I prefer medium-rare for succulent, yummy bites!
- For added color and freshness, toss chopped light-green onions in the pan during the terminal minute of cooking or sprinkle over the beef but before serving.
How to serve
- Serve as an appetizer with an ice-cold beer or equally the main entree with garlic fried rice for lunch or dinner.
- To store leftovers, transfer in an closed container and go on in the freezer for up to 3 days.
- Heat in wide, heavy-bottomed pan or wok over loftier estrus, stirring constantly.
More delicious meat recipes? Try my version of beef pares which pairs well with sinangag, too!
Did you brand this? Be sure to leave a review beneath and tag me @kawalingpinoy on Facebook and Instagram!
Servings
- ii pounds ribeye steak, cut into 1-inch cubes
- salt and pepper to taste
- ane/4 cup Worcestershire sauce
- one/4 cup soy sauce
- 1 teaspoon brown sugar
- 1/4 teaspoon ruby-red chili pepper flakes
- 2 tablespoons butter
- ane tablespoon olive oil
- i head garlic, peeled and minced
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In a bowl, season beef with salt and pepper to taste. Marinate for nearly x minutes.
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In a small bowl, combine Worcestershire sauce, soy sauce, dark-brown sugar, and red chili pepper flakes. Whisk together until sugar is dissolved and set aside.
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In a wide, thick-bottomed pan over medium oestrus, add butter and oil.
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When butter begins to melt, add together garlic. Cook, stirring regularly, for about one minute or until garlic lightly browns.
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Increase heat to high, stirring garlic continuously to prevent from burning. Make sure the an is very hot.
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Add beef and spread across the pan. Allow to sear for about ane to 2 minutes and and then turn to sear on the other side.
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Add together Worcestershire-soy sauce mixture and continue to cook, stirring regularly, for about three to v minutes. Serve hot.
Calories: 590 kcal , Carbohydrates: eight k , Poly peptide: 48 1000 , Fat: 41 g , Saturated Fat: 18 g , Cholesterol: 153 mg , Sodium: 1150 mg , Potassium: 804 mg , Fiber: ane thou , Sugar: 3 g , Vitamin A: 260 IU , Vitamin C: 4 mg , Calcium: l mg , Iron: v mg
"This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Limerick Database, whenever available, or otherwise other online calculators."
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