ANNIE’s RATING: 3 Stars
READY IN: 1 to 2 Hrs
RECIPE’s MINIMUM YIELD: 2 servings
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COOK’s MODIFICATION(S):
- This recipe needs very little tweaking, if at all. As for me, I added a little bit more minced garlic and olive oil.
- Instead of cubing the beef meet, I sliced it into 2-inch long, very thin strips that are about 1-inch wide. This is to facilitate the fast cooking of meat.
COOK’s NOTE(S):
- Although beef sirloin or tenderloin is naturally expensive, this cut of meat is very tender; hence, it is ideal for this recipe which entails quick cooking time.
- If it is desired for the beef to be more tender, when sautéing, just add little water to the beef mixture to prolong cooking time and let it simmer until all the water has evaporated and what's left is the oil.
- To know more about beef cuts, I suggest the following link: Certified Angus Beef.com
- Serve the Beef Salpicao with garlicky fried rice and stir-fried vegetables for a more balanced diet.
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