Beef Adobo Salpicao
Experience the bold, savory fusion of Filipino and Spanish flavors with this Beef Adobo Salpicao recipe! Tender cubes of sirloin or tenderloin are marinated in a tangy soy sauce and vinegar base, then seared to perfection for a rich, caramelized exterior. Infused with aromatic garlic, bay leaves, and a hint of sweetness from a dash of sugar, this dish boasts layers of umami-packed goodness. A quick simmer in the reserved marinade ensures every bite is bursting with flavor, while a buttery glaze and optional chili flakes add a luxurious touch. Perfectly paired with steamed rice or crusty bread, this quick and easy 25-minute recipe is a delightful twist on classic Filipino adobo that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams beef sirloin or tenderloin, cubed
- 60 ml soy sauce
- 30 ml white vinegar
- 8 cloves garlic, minced
- 2 pieces bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- 0.5 teaspoon red chili flakes (optional)
- 1 tablespoon parsley, chopped, for garnish
- to taste salt
- to taste ground black pepper
Instructions
In a medium bowl, mix the soy sauce, white vinegar, and half of the minced garlic. Add the cubed beef to the mixture and let marinate for 20 minutes, or longer for a deeper flavor.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the beef from the marinade (reserve the marinade for later) and sear the pieces in the hot oil until browned on all sides, about 1-2 minutes per side. Work in batches if necessary. Remove the beef and set aside.
In the same skillet, add the remaining olive oil and butter. Once the butter has melted, sauté the rest of the minced garlic until aromatic and slightly golden, about 1 minute.
Pour the reserved marinade into the skillet. Add the bay leaves and whole black peppercorns. Bring the mixture to a simmer and cook for about 3-4 minutes to slightly reduce the sauce and cook off the sharpness of the vinegar.
Return the beef to the skillet. Sprinkle in the sugar and red chili flakes if desired. Toss the beef in the sauce until well coated and cook until heated through and tender, about 5 minutes.
Season with additional salt and ground black pepper, if needed. Remove the bay leaves before serving.
Transfer the Beef Adobo Salpicao to a serving plate. Garnish with chopped parsley and serve with steamed rice or crusty bread.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 5007 mg | 218% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.7 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2083 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
