Salpicao Beef
Serves 2
-
300g/10 ozs. beef tenderloin
-
6 cloves garlic
-
2 teaspoons black pepper
-
1 teaspoon salt
-
1 teaspoon sesame oil
-
1 tablespoon oil
-
2 large chillies (optional)
-
1 tablespoon Worcestershire sauce
-
1 tablespoon oyster sauce
-
1 tablespoon soy sauce
-
1 teaspoon cornflour mixed with 1 tablespoon cold water
-
1 tablespoon butter
-
boiled rice to serve or garlic rice*see recipe below
Step 1 - Slice beef into cubes and place in a bowl. Chop garlic cloves and add these to the bowl along with the black pepper, salt and sesame oil and toss to combine. Marinate for 20-30 minutes. In the meantime, mix the Worcestershire, oyster and soy sauces together in a small bowl.
Step 2 - Heat a frypan or wok on high heat and wait until smoking hot. Add the oil and fry the beef and seasonings for a few minutes until browned. Add the chillies and the sauces and fry coating the beef with the sauces.
Step 3 - Remove the pan from the heat. Mix the cornflour and water slurry (it often settles at the bottom) and add this to the sauce to thicken it. Add the butter to the pan and toss to coat the beef. Serve over the rice.
Garlic rice
-
2.5 cups chicken stock, hot
-
4 teaspoons chicken stock powder
-
100g/3.5 ozs. butter
-
1.5 cups jasmine or basmati rice
-
4 garlic cloves, chopped
Step 1 - Dissolve the chicken powder in the hot chicken stock. Melt the butter in a saucepan and then top with the stock and rice and turn down the heat and place the lid on the pan tightly so that the liquid evaporates. After about 10 minutes, it should have disappeared. Stir around the rice moving the rice from the top to the bottom and add the garlic in and keep the lid on for another 5 or 10 minutes.
2. To shape the rice as shown, oil a shallow bowl and press rice firmly into the bowl using the back of a wooden spoon or spatula to flatten. Place the serving plate on top and then upturn and remove the shallow bowl and the rice should come out as shown.