Beef salpicao
Wagyu cubes are marinated in garlic, pepper and olive oil, seared and braised in a mixture of liquid seasoning and Worcestershire sauce. Button mushrooms complete the dish.
Servings 4 people
Ingredients
Beef
- 500 grams Wagyu beef (1.1 pounds) cut into one-inch cubes
- 2 tablespoons finely grated garlic
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
To cook the salpicao
- 3 tablespoons Worcestershire sauce
- 3 tablespoons liquid seasoning (I used Knorr — I do not recommend substituting soy sauce)
- 200 grams button mushrooms (about 7 oz.)
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- Place the beef cubes between stacks of paper towels and press down to remove excess water.
- Place the beef in a bowl, add the grated garlic, pepper and olive oil. Mix well.
- Cover and keep in the fridge for two hours.
- Stir together the Worcestershire sauce and liquid seasoning.
- Cut the mushrooms into quarters (or into halves, if they are rather small).
- Place the marinated beef cubes in a bowl, add the flour, cover and shake to coat the cubes evenly.
- Heat the butter and olive oil in a wide shallow pan — wide enough to contain the beef cubes in a single layer. The heat should be very high.
- When the olive oil and butter are hot, add the floured beef, spreading the pieces so that every piece touches the oil. Do not stir for a minute or so to allow the underside to brown. Keep the heat very high.
- Turn the beef cubes every half minute to brown all sides.
- Pour in the Worcestershire sauce and liquid seasoning.
- Stir briskly; the sauce should thicken quite fast.
- Add the mushrooms and stir.
- Cook for a minute or so until the mushrooms are just done and have soaked up some of the thick sauce.
- Serve your wagyu beef salpicao as a main course or as an appetizer.
