…more like, another attempt in cooking Beef Salpicao.And it’s a different version than the previous one.
This recipe calls for the tenderloin to make the most out of it.We just needed something for a quick lunch yesterday so I did this with the sirloin and it went just fine.
300g Sirloin, cut into 1-inch squares
2 tbsp olive oil or canola oil
7 cloves garlic, minced
salt to taste
2 tbsp oyster sauce
4 tbsp liquid seasoning (I use Knorr liquid seasoning)
3 tbsp butter
- Marinate beef cubes in oil, pinch of salt, pepper and garlic for 30 minutes or more in the fridge.
- Sauté beef in its marinade until beef are browned evenly.
- Add oyster sauce and liquid seasoning.
- Stir for a fews seconds.
- Remove from heat and stir in butter.
- Serve over steamed rice
This is definitely better that the previous one because it’s not dry.I went overboard with the oyster sauce,though because I was pouring it from the bottle when I added it in. It got saltier that its supposed to be but was still okay when paired with rice.