Beef Salpicao

This is simply beef bliss.  This has become one of our favorites when we just want to enjoy really good food right at home.  The key to making good salpicao is to allot enough time for the garlic to infuse the beef, and of course, using top quality meat.  I always buy US Angus Beef Tenderloin cut into cubes at Santis.  Believe me, it's really worth it.  The beef is so tender that even Trixie doesn't have trouble eating the entire beef cube.  I once joked Brandon that he'll love me even more because of this dish, haha.  I'm happy to share this recipe with you.


Blissful Beef Salpicao
(Serves 4)

Ingredients:
400-500g beef tenderloin, cut into cubes
1 whole garlic, roughly chopped
3 Tbsps. extra-virgin olive oil
Salt, pepper and paprika to taste
1/8 cup Lea and Perrins Steak Sauce (You can also use liquid seasoning, but I find it adds unnecessary saltiness to the dish)
1.5 Tbsps. oyster sauce

Procedure:
Combine olive oil, garlic, salt, pepper and paprika.  Add beef to this garlic-oil mixture and marinate overnight.
Using a heavy-based pan heated until very hot, saute the beef including the marinade.  The pan should be very hot to sear the meat.  Toss the beef until light brown in color; do not lower heat.  Add steak sauce and oyster sauce then cook a little bit more.  Serve immediately.