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Beef Salpicao with Caramelized Mushrooms and Onions

Updated: Jul 19, 2019

After watching a lot of “Shokugeki No Soma” (“Food Wars!” in English), I learned that onions and mushrooms add umami to the dish. So for this version of Beef Salpicao, we will add those to bring out the depth of flavor. Caramelizing the mushrooms and adding crispy garlic bits on top will add texture to your enjoyment. We will also use the oyster sauce to lock in those umami flavors.

Although I am still unsure where this dish came from, whether it is Spanish or not, I don’t know (Comment below if you have any good sources of historical information). What I do remember about this dish is that it makes good bar food or pulutan. I will pair this dish with ice-cold San Miguel, as well as cooking with it.

INGREDIENTS

2 Pounds of Beef (Preferably rib-eye)

1 Whole Garlic

Use half to sauté, while the other can be used for toppings.

1 Small Onion preferably red, minced

3 - 6 tbsps of Worcestershire sauce

1 tsp Salt

2 tbsp black or white pepper powder (add more to your taste)

2 tbsps Sugar

¼ cup Salted Butter

4 tbsp olive oil or coconut oil

1/2 cup of water

4 - 6 tablespoons oyster sauce (To taste)

1 Pack of sliced white or brown mushrooms (about 8oz)

1 red bell pepper

A dash or more Cayenne Pepper (optional)

INSTRUCTIONS

Cut the beef into small cubes (approximately 1 inch in length and ½ an inch in width)

Sprinkle the salt and black pepper on the sliced beef. Mix it to make sure the flavor is evenly spread. Leave it for 15-minutes.

Mince the garlic and toast half of it on a lightly greased nonstick pan.

Mix the water, the oyster sauce, sugar, Worcestershire sauce, and cayenne pepper in a different bowl.

Slice the bell pepper into strips. Cut the onions

Melt the butter and oil on a pan.

Sauté the garlic until golden brown.

Add the onions first and then the bell peppers after a minute. Lay them flat. Leave it to caramelize. Watch out for that slightly burnt smell.

Remove the garlic and onions. Set it aside.

Add the mushrooms and let it cook on medium to high heat for 5 minutes then reduce the heat to medium and wait for another 3 to 5 minutes. Let the edges of sliced mushrooms get crispy.

Remove the mushrooms. Set it aside with the garlic and onions.

• On high heat, sear that beef to perfection or the best you can. Try to get all those bits and pieces out of the oil before searing.

Add back the mushrooms, garlic, and onions

Pour in the sweet and salty mixture from the bowl.

• Let it simmer and reduce the sauce to slightly thicker consistency.

Sprinkle the toasted garlic before serving.

Enjoy with rice and/or a cold one.

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