Beef Salpicao

Filipino version of beef salpicao is made of lean beef and lots of garlic. A very simple and different twist from the Potuguese sausage salpicao.  It is normally plated on top of rice and garnished with roasted garlic.

INGREDIENTS

• 1 tbsp olive oil
• 4 cloves garlic, sliced
• 3 tbsp butter
• 1 kg beef tenderloin, 2" cubes
• 2 pcs red chili, sliced (optional)
• 1 tbsp worcestershire sauce
• 1 tsp paprika (optional)
• 1 tbsp Knorr Liquid Seasoning (can be substituted with oyster sauce or soy sauce)

DIRECTIONS

1. Thaw cubed beef tenderloin, season with salt and pepper just before cooking.  Seasoning early on will cause the juices of the beef to be out and will dry up the meat.

2. In a heated pan, add olive oil and butter then saute garlic until brown.

3. Add beef tenderloin over high heat, worcestershire sauce, paprika, Knorr Liquid Seasoning and red chili. Saute until desired doneness of beef.