Pinoy Beef Salpicao

Pinoy Beef Salpicao is now my third post of salpicao. On the archive I had a Pinoy versions of Tuna Salpicao and Pork Salpicao. Cooking is basically the same to my previous salpicao dish. I used beef tenderloin cut into large cubes and marinated with some garlic powder, freshly cracked pepper, paprika and Maggie Liquid Seasoning.

The marinated beef are then stir cooked and seared in batches. The chopped garlic should be fried separately, do not over fry or brown the garlic, just enough so the flavours is infused to the oil. The sauce consistency was thickened by the oyster sauce.

You may use margarine if you do not have butter. Here is the recipe of my Pinoy Beef Salpicao.

Ingredients:

1 kilo beef tenderloin, cut into large cubes
3 to 4 cloves garlic, chopped
2 tbsp. Maggie Liquid Seasoning
2-3 tbsp. oyster sauce
2 tsp. cracked peppercorns
1 tsp. paprika
1 tbsp. garlic powder
2 tbsp. unsalted butter or margarine
salt to taste
cooking oil

Cooking procedure:

Place the beef in a big bowl and mix in the liquid seasoning, pepper, paprika and garlic powder. Let stand for 10 to 15 minutes to marinate. Heat the wok until it start to smoke, add in generous amount of cooking oil and stir fry the garlic until fragrant, do not brown. Remove the garlic from the wok and keep aside leaving only the now garlic infused oil. Add in the beef in batches and stir cook for 5 to 10 minutes or until seared. Add in the reserved fried chopped garlic, oyster sauce and butter, continue to stir cook for 3 to 5 minutes or until the sauce is turned into an oily thick consistency. Correct saltiness if required. Remove from wok and serve immediately with a lot of rice.

See other Salpicao recipes; 

Tuna Salpicao, Fish Salpicao 
Pinoy Pork Salpicao