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BEEF SALPICAO

Ingredients:

1/2 kg MONTEREY BEEF TENDERLOIN, cubed
1 tbsp hot sauce
3 tbsp liquid seasoning
3 tbsp Worcestershire sauce
1 tsp pepper
1/3 cup DARI CREME CLASSIC
16 cloves (70 g) garlic, minced (1/3 cup)
1 pc (5 g) finger pepper (siling haba), sliced for topping (optional)

Procedure:

  1. Marinate beef in hot sauce, liquid seasoning, Worcestershire sauce and pepper, for about 5 minutes. Drain and set aside marinade.
  2. Heat margarine in a pan. Sauté garlic over moderate heat until golden brown. Remove half of the garlic from the pan and set aside.
  3. In the same pan, add beef and continue sautéing over high heat until beef turns brown. Add marinade and simmer for another minute.
  4. Transfer to a sizzling plate or serving platter and top with reserved toasted garlic and sliced finger pepper.
Makes 4-6 servings. 
(Yield: 2 cups/1/2 cup per serving)
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