FoodieWednesday #2: A Better Beef Salpicao

Wifespeaks: Foodie Wednesday

This week at WifeSpeaks, we’re talking “Ideal Marriages”.  For Memoir Mondays, most blog carnival participants posted photos of couples whose marriages they found inspiring.  ChikaTuesday, on the other hand, was all about inspiring showbiz marriages.  In translating that to food, we’re having ideal recipes/meals/dishes for FoodieWednesday.

An ideal everyday dish for me is one that doesn’t require such a big production to cook, yet elicits the ideal reaction from hubby and 4-year old daughter, that is, asking for seconds and plates practically wiped clean of all signs of food.  Take for instance yesterday’s dinner, Beef Salpicao.

If hubby can eat beef everyday, he will.  His idea of an ideal dish definitely has beef in it.  It was in October when I first (and last) cooked Beef Salpicao.  I don’t know why I never got around to cooking it again but yesterday evening I did and I vowed it won’t take me another 6 or so months to cook it again.

I love that this dish takes only 10 minutes to cook, 12 minutes tops, and requires only a few ingredients: beef, paprika, olive oil, butter, garlic, oyster sauce, seasoning and salt & pepper.  To get the best flavor however, it is best to marinate the beef in the fridge for several hours.  I marinated the beef in the morning and didn’t cook it until around 6:30pm.

This is a better Beef Salpicao than the first one I made because I reduced the amount of seasoning and oyster sauce in half, which translated to a dish that was just perfectly seasoned…an ideal marriage of flavors, so to speak. :D

The Little Munchkin wiped her plate clean, and so did hubby.  ;)

INGREDIENTS:

1 lb beef tenderloin or sirloin or other tender beef cuts,  cut into 1/2 inch chunks
2 tablespoons olive oil
1/2 cup minced garlic
salt and fresh ground black pepper, to taste
1/4 tsp paprika
1 1/2 to 2 tablespoons oyster sauce (add more according to taste)
1/8 cup liquid seasoning (add more according to taste.)
3 tablespoons butter or margarine

DIRECTIONS:

1.  In a bowl, marinate the beef chunks in oil, garlic, salt, pepper and paprika for a couple of hours in the fridge.
2.  Saute the beef cubes with the marinade in very hot oil.
3.  continuously saute the beef cubes in high heat until they are browned evenly.
4.  Add the oyster sauce and liquid seasoning.
5.  Saute for a few more seconds and then add the butter.
6.  Turn off the heat and serve immediately with hot rice.  You may top it with garlic slivers and garnish with chopped parsley.
7.  It shouldn’t take more than 10 minutes for to cook this dish.  Otherwise, the beef will lose its tenderness.

A pound of beef proved to be too much for us, specially since we’ve been watching our food intake. :D  So we’re having this for lunch again today.  Yeehaa! :P  Do eat this in moderation though, even if you’ve already bought yourself insurance online. Hee hee. Life is good, you know!

Check out the ideal food other wifeys cooked up HERE.


About The Author

Comments

10 Responses to “FoodieWednesday #2: A Better Beef Salpicao”

  1. CalmYoSelf says:

    I think I’m going to make this for dinner tonight! Thanks! :)

    CalmYoSelfs last blog post..Let The Kids Drink What They Want

    Reply

    munchkinmommy Reply:

    Hi CalmYoSelf! I wonder if you did get around to making this for dinner two nights ago. Hee hee! :)

    Reply

    CalmYoSelf Reply:

    Funny you ask…I went to the grocery store that night and forgot to get the oyster sauce and liquid seasoning!! Actually, now that you mention it, I don’t even know what “liquid seasoning” is…is that a specific item, or were you referring to some type of marinade? I’m new to this cooking thing, sorry!

    Thanks for the reply though!

    Reply

    munchkinmommy Reply:

    Hi CalmYoSelf! No need to apologize! Hahaha! Liquid seasoning is a popular ingredient among Asians. It’s a bottled sauce and is like an enhanced soy sauce. It is available in different brands: Kikkoman, Maggi, Knorr, Golden Mountain, etc. I’m sure the Asian section of your local supermarket has one. :)

    Reply

    CalmYoSelf Reply:

    Wow, the Asian section of my grocery store is horrible. It was basically just one huge section of soy sauce LOL. There’s an asian market nearby, so I’ll just head there instead. So disappointed in Stop and Shop!! :)

    Reply

  2. JO says:

    my husband would love that… thanks for sharing… i hope to try it out someday.

    JOs last blog post..Foodie Wednesday: Ideal Marriage

    Reply

    munchkinmommy Reply:

    Hi Jo! Oh your husband loves beef, too? Bakit naman “someday”? Someday soon! Sayang ang maganda mong kitchen! Hee hee! It’s nice to hear from you. Cheers! :D

    Reply

  3. […] dishes I brought to the party were Beef Salpicao, Parmesan Crusted Wings, Halayang Ube (more on this in an upcoming post), Leche Flan and Lumpiang […]

  4. kim says:

    hi munchkinmommy..i tried to look for a lot of recipes too..and i get mixed up whether to use the worcestershire or the oyster sauce..and whenever i cook in high heat..my pan ends up black and burned..im an amateur cook..any tips?

    Reply

    munchkinmommy Reply:

    Hi Kim! I always use worcestershire sauce for my beef salpicao. I am assuming that you are referring to a stainless pan, which ends up black and burned when you cook. In an effort to avoid using non-stick cookware, I use stainless steel pots and pans as I possibly can until I finally am free of the non-stick spell. :) And I have to say, I encounter the same problem you do, the browning/blackening of the pots and pans. I would like to point you to a site which has very useful tips in cooking and caring for stainless cookware. Please click here.

    Thanks for dropping by! :)

    Reply