Whenever I am in Manila, my husband and I always go on a date night at a tapas restaurant in BF Homes Paranaque along Aguirre Street called Picada Tapeo Restaurante. If not for their food which I find consistently good, I will have second thoughts about going to this place because parking is always a hassle (as is the whole stretch of Aguirre Street especially during the evening when most restaurants are open).
But, I love good food, which explains why I never miss visiting the place each time I fly home. And each time, we order not one, but two servings of their Beef Salpicao. This is my version which tastes just as good.
1-pound beef, cubed (I use fillet mignon)
2.5 Tablespoons Oyster Sauce
1.5 Tablespoons Soy Sauce
½ Tablespoon Worcestershire Sauce
1 to 2 Tablespoons of unsalted butter
Freshly ground black pepper for seasoning
8-10 cloves of garlic, thinly sliced (or more!)
Oil for sautéing
Place beef in a bowl.
In a separate bowl, combine oyster sauce and soy sauce to make a marinade.
Pour over beef and let marinate for at least 30 minutes.
Once beef has marinated, heat oil in a skillet on medium heat.
Sauté garlic until lightly browned. Set aside.
Turn heat to high, using the same pan and oil (now infused with garlic flavor), sauté the beef.
Depending on the size of your skillet, you may opt to sauté in batches, as sautéing beef altogether on one go in a smaller skillet may not sauté the beef but steam it instead.
Once beef is nearly cooked to your preferred doneness, add Worcestershire sauce, and add the cooked garlic back into the skillet.
Season with freshly ground black pepper.
Turn off heat. Add butter and stir.
Serve hot as a bar chow (on a sizzling plate), or serve with slices of bread, or steamed white rice. Enjoy!