Pre-pescitarian days, J and I were meat lovers.Hahahaha! Seriously, do you know the Shakeys All Meat pizza? The one with the extra dressing on top. There was a whole two weeks that was our dinner EVERY night! OMG, right?! *And now I am paying the price because I still about 15lbs to lose!*
Anyway, recipes and beef salpicao were discussed yesterday in N@W and I told them that I got a recipe for the best ever salpicao, also from N@W, years back. I volunteered to look for it and tsadan. I found in the annals of my pre-kids life, tucked away in my hard drive! It pays to be organized. Teeheee!
As I said, this is not my recipe. I got this from a fellow N@Wie named Marla back in 2005.
Enjoy cooking and eating!
250 grams beef tenderloin cubed
2 tablespoons minced garlic
pinch of salt and pepper
pinch of paprika
2 tablespoons oyster sauce
2 tablespoons liquid seasoning
1 tablespoon butter
2 tablespoons olive oil
1. In a bowl, marinate beef in salt and pepper, paprika, garlic and olive oil for a few minutes.
2. In a saute pan, heat oil in very high heat.
3. Put in beef and all marinade ingredients and toss very swiftly keeping the heat high. (Generally, if you have it at high heat, toss well and cook it all through without staying too long in the pan, your meat will be more tender.)
4. Add in oyster sauce and seasoning while tossing.
5. Finish with butter.
6. Serve with garlic rice.
If I only knew that I would turn into a pescitarian, I would have slowly savored each and every bite of those succulent tenderloin cubes sprinkled with toasted garlic bits and would have sipped the butter and oil with liquid seasoning like soup!