Sunday, November 14, 2010

Beef Adobo Salpicao with crisped shallots

Apparently...salpicao is a popular Manila bar snack. Served as an appetizer.

1 C thinly sliced shallots
¼ C each canola oil and olive oil
1½ lbs top sirloin steak
(I used elk)
3 large garlic cloves, minced
1 bay leaf
3/4 tsp pepper
2 Tbls soy sauce
2 Tbls coconut vinegar*
(or 4 tsp cider vinegar)

Cut steak into 3/4" chunks.

In a large skillet over medium heat, cook shallots in oils, stirring often, until deep golden (7-8 minutes). Using a slotted spoon, transfer to papper towels. Discard all but 2 Tbls oil.

Increase heat to high. Add beef to frying pan; cook until browned on underside (1-2 minutes). Stir in garlic and bay leaf. Turn meat; when second side is browned, stir in pepper, soy and vinegar. Boil until reduced by half (1-2 minutes). Spoon meat into a bowl and top with shallots.

* You can get coconut vinegar in the Asian section of well stocked grocery stores, but I just used the cider vinegar; I don't really like coconut and don't see myself using the coconut vinegar much.

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