It's one of those nights when you want to eat something new using the very same ingredients of the regular viand served within the week. One thing I like about breakfast steaks is it's flexibility to become an all-around beef ingredient. I use breakfast steak for dishes like: Filipino Beef Steak, Beef Curry, Peppered Steak, Beef Broccoli and the latest ---Beef Salpicao.
Beef Salpicao also known as Stir-fried garlic beef.
My favorite Beef Salpicao version is the one from Slice N' Dice. Beef Strips combined with their special gravy sauce topped with mushrooms and roasted garlic.
I made my own version for dinner last night.
Basing it on how it tasted from a previous food adventure, I gladly say yes, I was able to nail the taste. The presentation? well, that depends on how you like you Beef Salpicao.
1/2 K beef (breakfast steak)
5 cloves of garlic chopped
1/2 cup soy sauce
1/2 Calamondin Juice
1 packet of Splenda
a pinch of salt and ground pepper
Ingredients: (Actual Dish)
3 tbsp EVOO (extra virgin olive oil)
10 cloves of garlic minced
2 tbsp left-over marinate
1 1/2 Tbsp unsalted butter
2 tsp all purpose flour
21/2 cups water
Marinate beef in soy sauce, Calamondin juice, chopped garlic, splenda, salt and pepper for 1 hour.
- After marinating, in a pan, simmer beef steak in 2 Cups of water until tender. Cut into strips then set aside with the excess sauce.
note: excess sauce: the oil from the beef and water from boiling if there are any left in the pan. Add them all.
- In the very same pan, saute minced garlic in olive oil until golden brown.
- Add beef strips and excess sauce from boiling, stir for a few minutes.
- Add butter. Keep stirring until melted. Low fire.
- In a cup, mix flour, 2tbsp marinate and 1/2 cup water and mix until well-blended
- Add mixture with the beef
- Add salt and pepper to taste