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Beef Adobo Salpicao

Photo: Alex Farnum; Styling: Randy Mon
Total time 35 mins
Yield Serves 4
Time: 35 minutes. This adobo is glazed in the style of a salpicao, a popular Manila bar snack.


  • 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

Nutrition 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

How to Make It

  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.

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

  4. Note: Nutritional analysis is per serving.