Beef Salpicao

Ingredients

• Beef steak (e.g., ribeye or sirloin)1.5 lbs
• Salt1 tsp, plus a pinch for mushrooms
• Black pepper1/2 tsp
• Button mushrooms8 oz
• Olive oil (for sautéing mushrooms)1 tbsp
• Butter4 tbsp
• Minced garlic1/4 cup
• Worcestershire sauce3 tbsp
• Oyster sauce2 tbsp
• Chili oil1 tsp (or red pepper flakes to taste)
• Garlic cloves (peeled, for confit)1 cup
• Olive oil (for garlic confit)1.5 cups (enough to cover garlic)
• Steamed riceFor serving
• Fried garlic bitsFor garnish
• Fresh parsley1 tbsp, chopped (for garnish)
• Pickled ginger or yellow bell pepper stripsFor garnish (optional)

Method

1. 1

   Season the beef steaks generously with salt and black pepper.

2. 2

   Grill the seasoned beef steaks over charcoal (or in a hot pan) until desired doneness, typically medium-rare to medium. Remove from heat and let rest.

3. 3

   While the beef rests, slice the button mushrooms.

4. 4

   Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the sliced mushrooms and sauté until they are browned and tender. Season with a pinch of salt. Remove from pan and set aside.

5. 5

   In the same pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant and lightly golden.

6. 6

   Dice the rested grilled steak into small, bite-sized cubes.

7. 7

   Add the diced grilled steak and the sautéed mushrooms back into the pan with the butter and garlic.

8. 8

   Pour in the Worcestershire sauce, oyster sauce, and chili oil. Stir well to combine all ingredients and sauces, cooking for a few more minutes until the sauce slightly thickens and coats the beef and mushrooms.

9. 9

   For the garlic confit, place the peeled garlic cloves in a small pot. Pour olive oil over the garlic until fully submerged. Cook over very low heat for about 30-45 minutes, or until the garlic is very tender and golden brown.

10. 10

    Serve the Beef Salpicao mixture over a bed of steamed rice.

11. 11

    Garnish with the prepared garlic confit, crunchy fried garlic bits, chopped fresh parsley, and optionally, pickled ginger or yellow bell pepper strips.

Prep 15 min · Cook 1 h