Name: Beef Salpicao (stir-fried Garlic Beef)
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 4 serving(s)
Ingredients: 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; 1/4 teaspoon paprika; 3 tablespoons oyster sauce; 1/4 cup liquid seasoning; 3 tablespoons butter or 3 tablespoons margarine

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Recipe by bluemuffin

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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. :)

Ready In:: 2hrs 10mins
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ingredients

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
¹⁄₄ teaspoon paprika
3 tablespoons oyster sauce
¹⁄₄ cup liquid seasoning
3 tablespoons butter or 3 tablespoons margarine

directions

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

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RECIPE MADE WITH LOVE BY

@bluemuffin

"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. :)"

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review by Michele

2/11/2012

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.

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review by mmmitsyami

11/12/2010

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.

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review by Chef didnac

1/10/2009

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.

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review by Tara Colquitt

1/10/2008

I did a stir-fry. I cut my beef in strips and marinated for 4 hours. I omitted the salt. I used a wok to saute the beef, added the oyster sauce to plain water and added to the wok when the meat was browned. Then I added two 16 oz bags of a broccoli, cauliflower and carrot mix that was pre-thawed. I added 4 tbs of butter and heated until the veggies were warm. Finally, I added some left over rice and warmed through. It was great and I would use beef broth next time instead of water. Thanks for the previous reviews that helped me to modify to a very good meal.

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review by j34fl34

8/9/2007

Instead of "1/4 cup liquid seasoning", use { 1-teaspn Worcestershire sauce plus 1 Tblsp steak sauce } The paprika can be eliminated.

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