Beef Adobo Salpicao Recipes

BEEF SALPICAO

Beef Salpicao image

Beef Salpicao is a beef stir-fry dish flavored with Worcestershire, butter, garlic, and red chili pepper flakes. It's quick and simple to make yet packs amazing flavor. Delicious as an appetizer or main dish!

Provided by Lalaine Manalo

Time 25m

Number Of Ingredients 9

Ingredients

2 pounds ribeye steak, cut into 1-inch cubes
salt and pepper to taste
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 teaspoon brown sugar
1/4 teaspoon red chili pepper flakes
2 tablespoons butter
1 tablespoon olive oil
1 head garlic, peeled and minced

Steps:

In a bowl, season beef with salt and pepper to taste. Marinate for about 10 minutes.
In a small bowl, combine Worcestershire sauce, soy sauce, brown sugar, and red chili pepper flakes. Whisk together until sugar is dissolved and set aside.
In a wide, thick-bottomed pan over medium heat, add butter and oil.
When butter begins to melt, add garlic. Cook, stirring regularly, for about 1 minute or until garlic lightly browns.
Increase heat to high, stirring garlic continuously to prevent from burning. Make sure the an is very hot.
Add beef and spread across the pan. Allow to sear for about 1 to 2 minutes and then turn to sear on the other side.
Add Worcestershire-soy sauce mixture and continue to cook, stirring regularly, for about 3 to 5 minutes. Serve hot.

Nutrition Facts : Calories 590 kcal, Carbohydrate 8 g, Protein 48 g, Fat 41 g, SaturatedFat 18 g, Cholesterol 153 mg, Sodium 1150 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BEEF ADOBO SALPICAO

Beef Adobo Salpicao image

This adobo is glazed in the style of a salpicao, a popular Manila bar snack. It is beef salad, put simply and tastes delicious! The way Tim Luym approaches adobo, the rich vinegary stew that's the national dish of the Phillippines. He chooses a quick-cooking cut of beef and finishes it with a seasoned glaze (which is the one we chose.) Sunset Magazine 10/2008.

Provided by Manami

Categories Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup thinly sliced shallot (4 to 6 large)
1/4 cup canola oil
1/4 cup olive oil
1 1/2 lbs ny strip steaks (cut into 3/4-inch chunks) or 1 1/2 lbs top sirloin steaks (cut into 3/4-in. chunks)
4 large garlic cloves, minced
1 bay leaf
3/4 teaspoon fresh ground black pepper
2 tablespoons soy sauce
2 tablespoons coconut vinegar or 4 teaspoons cider vinegar
crushed red pepper flakes (optional)

Steps:

In a 12-in. frying pan over medium heat, cook shallots in oils, stirring often, until deep golden, 7 to 8 minutes.
With a slotted spoon, transfer shallots to paper towels; discard all but 2 tablespoons oil from pan.
Increase heat to high; add beef & crushed red pepper flakes to frying pan; cook until browned on underside, 1 to 2 minutes.
Stir in garlic and bay leaf.
Turn meat; when second side is brown, stir in pepper, soy sauce, and vinegar.
Boil until reduced by half, 1 to 2 minutes.
Spoon meat into a bowl and sprinkle with nicely caramelized shallots.
*Look for coconut vinegar in the Asian food aisle of your grocery store or buy it at an Asian market. (If using).

Nutrition Facts : Calories 705.6, Fat 59.6, SaturatedFat 15.7, Cholesterol 115.7, Sodium 598.8, Carbohydrate 8.7, Fiber 0.3, Sugar 0.2, Protein 33.1

BEEF SALPICAO (STIR-FRIED GARLIC BEEF)

Beef Salpicao (stir-fried Garlic Beef) image

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. :)

Provided by bluemuffin

Categories Meat

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

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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2010-04-07 1. In a 12-in. frying pan over medium heat, cook shallots in oils, stirring often, until deep golden, 7 to 8 minutes. With a slotted spoon, transfer …
From sunset.com
3/5 (1)
Total Time 35 mins
Author Tim Luym
Calories 590 per serving

In a 12-in. frying pan over medium heat, cook shallots in oils, stirring often, until deep golden, 7 to 8 minutes. With a slotted spoon, transfer shallots to paper towels. Discard all but 2 tbsp. oil from pan.
Increase heat to high. Add beef to frying pan; cook until browned on underside, 1 to 2 minutes. Stir in garlic and bay leaf. Turn meat; when second side is brown, stir in pepper, soy sauce, and vinegar. Boil until reduced by half, 1 to 2 minutes. Spoon meat into a bowl and top with shallots.
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