Beef Adobo Salpicao

Beef Adobo Salpicao Recipe
Photo: Alex Farnum; Styling: Randy Mon
Time: 35 minutes. This adobo is glazed in the style of a salpicao, a popular Manila bar snack.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 590
Caloriesfromfat 70 %
Protein 34 g
Fat 46 g
Satfat 12 g
Carbohydrate 9.2 g
Fiber 0.5 g
Sodium 610 mg
Cholesterol 114 mg

Ingredients

1 cup thinly sliced shallots (4 to 6 large)
1/4 cup canola oil
1/4 cup olive oil
1 1/2 pounds top sirloin steak, cut into 3/4-in. chunks
3 large garlic cloves, minced
1 bay leaf
3/4 teaspoon freshly ground black pepper
2 tablespoons soy sauce
2 tablespoons coconut vinegar* or 4 tsp. cider vinegar

Preparation

1. In a 12-in. frying pan over medium heat, cook shallots in oils, stirring often, until deep golden, 7 to 8 minutes. With a slotted spoon, transfer shallots to paper towels. Discard all but 2 tbsp. oil from pan.

2. Increase heat to high. Add beef to frying pan; cook until browned on underside, 1 to 2 minutes. Stir in garlic and bay leaf. Turn meat; when second side is brown, stir in pepper, soy sauce, and vinegar. Boil until reduced by half, 1 to 2 minutes. Spoon meat into a bowl and top with shallots.

*Look for coconut vinegar in the Asian food aisle of your grocery store or buy it at an Asian market.

Note: Nutritional analysis is per serving.

Note:

Tim Luym,

Poleng Lounge, San Francisco, CA,

October 2008
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