"STEAK AND MUSHROOMS SALPICAO"

This twist to the "Salpicao" is so delicious...I added a lot of mushrooms and garlic! I remembered having some garlicky button mushrooms at a buffet restaurant, and since then I couldn't stop thinking about it, so I just had to make this garlicky Steak and Mushrooms Salpicao...wonderful with rice and a fried egg!

Try this with recipe with chicken meat cut in cubes and any mushrooms that you can find...you won't miss the great taste.

-CHICHAY

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"STEAK AND MUSHROOMS SALPICAO"

What You Need:

• 1 lb beef tenderloin, cut into 1/2 inch chunks (tender-cut strips are ok too)


• 1 cup sliced fresh mushrooms of your choice (shiitake, portabello, cremini, oyster...)


• 2 tablespoons olive oil


• 8 cloves garlic, minced (more if you like)


• 1/2 tsp Koshers salt


• 1/2 tsp ground black pepper


• 1/4 tsp paprika


• 1 tsp garlic powder


• 3 tbsp oyster sauce


• 3 tbsp low sodium soy sauce


• 2 tbsp juice of lemon


• 3 tbsp unsalted butter


• extra 4 cloves garlic, cut thinly, like strips (optional - for toppings only)

Prep:

-Combine olive oil, oyster sauce, soy sauce, the minced garlic, salt, pepper, garlic powder, and paprika in a bowl.

-Marinate beef chunks in the mixture for a minimum of 2 hours in the fridge.

-Before cooking, add the lemon juice to the marinated beef, mix well, and then strain the marinade from the beef.Now that the marinade is separate from the beef, dilute it with 2 tbsp water and mix well. Set aside.

How To:

- Heat some oil on a pan, and saute the beef pieces.
-Keep stirring for a 2-3 minutes until beef pieces are browned evenly.

- Remove from heat and transfer to another dish, set aside.

-On the same pan, heat up the butter and sautee the thinly sliced garlic until golden brown (not burned), and set aside in a separate container, leaving the garlic

-flavored butter on the pan.

-Sautee the mushrooms on the heated pan, until softened, maybe for about 2-5 minutes.
- Add in the marinade, and simmer for 3-5 minutes
- Stir in the cooked beef for 2 minute and turn off heat, and transfer to the serving dish immediately.
-Top the salpicao with browned garlic strips.
-Serve with rice and fried egg, or a side of sauteed bell pepper and onions.
[CHICHAY TIP : Cooking time should be about 10 minutes or less to keep the beef tender.]