this is a great recipe. ive used it with beef.pork and chicken. it became a family favorite with the first meal.
Beef Adobo Salpicao
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
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Amount per serving
- Calories: 590
- Calories from fat: 70%
- Protein: 34g
- Fat: 46g
- Saturated fat: 12g
- Carbohydrate: 9.2g
- Fiber: 0.5g
- Sodium: 610mg
- Cholesterol: 114mg
- 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
- 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.
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