Beef Salpicao
I have been inspired by my friend Lanie's adventures in her kitchen. A few weeks back, she posted a photo of her own version of the Pinoy Beef Salpicao at her facebook account. I felt a sudden urge to make one for our dinner, but never got to it until today. I searched my cookbooks, but the closest I got was the Beef Salpicado - nothing close to what Lanie and Mark (another friend) was describing as authentic -- which is using Worcestershire sauce and Oyster sauce . And so I searched the internet for the recipe closest to what my friends were talking about. I got two different yet similar versions from Home Cooking Rocks and Panlasang Pinoy . Studying their recipes, I proceeded to make my own version -- adjusting some things along the way. :: :: :: Beef Salpicao (chunky style --- but after tasting and all, I suggest you guys cut the beef into thinner and smaller bits as the high heat might render your beef tough if not done properly --- or for reheating's sake) Ingr...