Hubby and I recently tried a new recipe. I’m a follower of Erwan Heussaff‘s food blog and I remembered his blog post about his Beef Salpicao recipe so we checked it out. Cooking instructions are pretty easy so we gave it a shot. It was our first home-cooked Beef Salpicao ever and we had happy tummies right after.
 
I admire Erwan’s story about his fitness journey and also his passion for creating healthy, homemade meals. I would be posting the ingredients for this fail-proof recipe but you can also check out his blog for more tips: The Fat Kid Inside

 
 
Ingredients:
1/2 kilo beef sirloin, sliced into 1/2 inch thick pieces
button mushrooms, sliced
zucchini, sliced
1 garlic bulb
olive oil
salt
 
Marinade:
2 tbsps soy sauce
2 tbsps Worcestershire sauce
1 1/2 – 2 tsps paprika
1/2 to 1 tsp ground/cracked black pepper
 
Procedure:

1. Marinate beef sirloin slices in soy sauce, Worcestershire sauce, paprika, and black pepper for 2 hours or overnight.
2. Fry beef at high heat until well-browned on both sides. About 1 minute and a half per side for medium-rare.
3. Wash garlic bulb, slice the top, drench in olive oil, add salt, then roast in an oven (200C) for 15 minutes.
4. Stir fry vegetables in olive oil in batches. Stir fry zucchini (wait until edges of both sides turn a bit brown) then remove from pan. Next – the mushrooms.
5. Arrange in a platter then serve.

 
The marinade. I used Lee & Perrins Worcestershire sauce and McCormick Spanish Paprika. For marinating do’s and dont’s, visit Marinating 101.

Buy your Lee & Perrins Worcestershire sauce here: https://shp.ee/2e8vhhz

Buy your McCormick herbs here: https://shp.ee/5se2gyz
 

 
 
I hesitated about cooking the meat medium rare (I’m pregnant!) so I thoroughly cooked about half of the meat. It turned out that the well-done pieces were too hard so I would recommend going for medium rare.
 

  
The lone roasted garlic with olive oil. It was also our first time to roast garlic this way. The insides were soft and both the flavor and aroma was soooo good!
 

 
 
We substituted Japanese mushrooms with button mushrooms. We always keep a bottle of sliced mushrooms in our refrigerator because we add them to almost any dish, especially pasta.
 

  
My plating wasn’t even close to exemplary. I would love to learn more about how to make food look more appealing.
 

 
We were both raving about the dish up until the very last piece. 🙂 You must try this easy Beef Salpicao recipe!
 

Published: 2013-03-31 10:00:00