Beef Salpicao

Last year, my husband and I went to Eastwood Libis for a stroll. It was evening then and we got hungry so we decided to dine-in at Bedroom bar (we were fascinated with the beds and couches inside and we felt sleepy at the same time) and ordered their super expensive beef salpicao (which is worth Php290) together with 2 glasses of iced tea (which is not even bottomless). when our orders arrived, we were shocked to see only a few pieces of beef chunks and mushrooms on our dish. and when we got our bill - PHP500++ - it didn't even reach my tummy! although the beef salpicao is delicious and would leave you wanting for more, for me it's not worth the penny we spent.

So instead of ordering this outside, I decided to have my own version of beef salpicao. and here it is..same taste but cheaper in price.


Ingredients:
-1/4 kilo beef tenderloin,
-2 tbsp worcestershire sauce or oyster sauce
-4 tbsp olive oil or canola oil (other half for marinating and the other half for sauteeing)
-3 tbsp knorr liquid seasoning
-ground black pepper
-salt
-garlic, crushed (for marinade)
-crushed and fried garlic (for garnish)
-1/4 cup butter
-1 large can whole champignion mushrooms, cut into halves

1. In a bowl, mix oil, garlic, salt and pepper then add beef chunks. Marinate for 3-4 hours. The longer, the better.
2. In a pan, heat oil then put the beef chunks together with the marinade (on high-heat). All the water in the beef will come out. Cook until water evaporates and beef becomes tender, stirring occasionally.
3. Add in the mushrooms, oyster sauce and the liquid seasoning. Stir for another minute then add the butter until it melts.
4. Remove from heat. Place in a plate then garnish with fried garlic on top.