Beef Salpicao (stir-fried Garlic Beef)

bluemuffin's Note:

This is a Filipino recipe and whenever I bring this for lunch at work, my officemates can't help but "sample" it. The beef is tender and juicy with a buttery-garlic flavor. :)

• Total Time: 2 hrs 10 mins
• Prep Time: 2 hrs
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb beef tenderloin , cut into 1/2 inch chunks (or other tender cut)
• 2 tablespoons olive oil or 2 tablespoons canola oil
• 6 cloves garlic , minced (more if you like)
• salt , to taste
• fresh ground black pepper , to taste
• ¼ teaspoon paprika
• 3 tablespoons oyster sauce
• ¼ cup liquid seasoning
• 3 tablespoons butter or 3 tablespoons margarine

Directions:

1. Combine oil, garlic, salt, pepper, and paprika in a bowl.
2. Marinate beef chunks in garlic-oil mixture for a couple of hours or more in the fridge.
3. Saute marinated beef (including marinade) in VERY hot oil.
4. Keep stirring until beef chunks are browned evenly.
5. DO NOT lower heat.
6. Add oyster sauce and liquid seasoning.
7. Cook a few seconds more; add butter last.
8. Remove from heat and serve immediately over hot steamed rice.
9. *Note:Cooking time should be about 10 minutes or less to keep beef tender.

Reviews

[Michele : Chef #584571]

February 10, 2012
Made this again this evening for dinner, this time I added rice to the beef mixture, it was yummy. My family really enjoys this recipe. thanks.
Nov. 4, 2008
Had this dish for supper last night, all my kids loved it, even my picky eaters.
I like the idea of adding the butter last, awesome.
This is absolutley delicious. Wouldn't change a thing.

[mmmitsyami]

Correction to Chef didnac''s "CORRECTION": Technically, you are right about the origins of both salpicao, and adobo. However, it does not make the way this dish is cooked any less Filipino. Just because the Spaniards, as well as many other countries colonized the country, thereby influencing just about everything within Filipino culture, does not mean that it is not Filipino.

[Chef didnac]

CORRECTION: salpicao is not a filipino recipe. its origin is mainly from portugese. like adobo it is not a filipino recipe it's from spain. but your recipe is good , just lessen some of the ingredients quantity , like the seasoning, it is too much for a 1 pound beef , and also the salt. do not season too much or over anything.