Easy Beef Salpicado

Beef Salpicado, though Spanish in influence, is not a dish you will find in Spain. It is just popular here in the Philippines (hence the use of soy sauce).

Ingredients

  • 1 kilo beef tenderloin, cut into thick strips or cubes
  • 2 tbsp. soy sauce
  • 2 tbsp. liquid seasoning
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1⁄2 tsp. pepper
  • 1⁄2 cup MOLINERA EXTRA VIRGIN OLIVE OIL
  • 1 head garlic, crushed

Procedure

  1. Marinate beef strips in a mixture of soy sauce, liquid seasoning, Worcestershire sauce, salt, pepper and 2 tablespoons MOLINERA EXTRA VIRGIN OLIVE OIL.
  2. In a frying pan, heat the remaining MOLINERA EXTRA VIRGIN OLIVE OIL and brown the crushed garlic. Transfer toasted garlic to a plate.
  3. Put the pan on high heat and cook the marinated beef strips. Fry the meat quickly, browning them on all sides without overcooking.
  4. Transfer cooked meat to a serving platter and top with toasted garlic. Serve hot.

Tip:

Beef Salpicado, though Spanish in influence, is not a dish you will find in Spain. It is just popular here in the Philippines (hence the use of soy sauce). Some people call the dish Beef Salpicao, simply because the word “salpicao” is a shortcut for “salpicado” which means “to spatter” or “to splash.” Salpicado is best eaten with garlic rice accompanied by a glass of Antano red wine from La Rioja.

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