Beef salpicao is a classic Filipino dish that is made with beef, soy sauce, and garlic.
It is a popular dish for special occasions and is often served during holidays
or family gatherings.
| 1/2 | kg | MONTEREY BEEF TENDERLOIN, cubed |
| 1 | tbsp | hot sauce |
| 3 | tbsp | liquid seasoning |
| 3 | tbsp | Worcestershire sauce |
| 1 | tsp | pepper |
| 1/3 | cup | DARI CREME CLASSIC |
| 1/3 | cup | minced garlic |
| 1 | pc | sliced finger pepper (siling haba) for topping (optional) |
| 1 | Marinate beef in hot sauce, liquid seasoning, Worcestershire sauce and pepper, for about 5 minutes. Drain and set aside marinade. |
| 2 | Heat Magnolia Dari Creme in pan. Sauté garlic over moderate heat until golden brown. Remove half of the garlic from the pan and set aside. |
| 3 | In the same pan, add beef and continue sautéing over high heat until beef turns brown. Add marinade and simmer for another minute. |
| 4 | Transfer to a sizzling plate or serving platter and top with reserved toasted garlic and sliced finger pepper. |
| Yield | 2 cups/1/2 cup per serving |
Leave a Reply