Rating: 5 stars
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Time: 35 minutes. This adobo is glazed in the style of a salpicao, a popular Manila bar snack.

Tim Luym
This Story Originally Appeared On sunset.com

Gallery

Credit: Alex Farnum; Styling: Randy Mon

Recipe Summary

total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Poleng Lounge, San Francisco, CA

Nutrition Facts

590 calories; calories from fat 70%; protein 34g; fat 46g; saturated fat 12g; carbohydrates 9.2g; fiber 0.5g; sodium 610mg; cholesterol 114mg.
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