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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 35 minutes. This adobo is glazed in the style of a salpicao, a popular Manila bar snack. Ingredients:
1 cup thinly sliced shallots (4 to 6 large) |
1/4 cup canola oil |
1/4 cup olive oil |
1 1/2 pounds top sirloin steak, cut into 3/4-in. chunks |
3 large garlic cloves, minced |
1 bay leaf |
3/4 teaspoon freshly ground black pepper |
2 tablespoons soy sauce |
2 tablespoons coconut vinegar* or 4 tsp. cider vinegar |
Directions:
1. In a 12-in. frying pan over medium heat, cook shallots in oils, stirring often, until deep golden, 7 to 8 minutes. With a slotted spoon, transfer shallots to paper towels. Discard all but 2 tbsp. oil from pan.
2. Increase heat to high. Add beef to frying pan; cook until browned on underside, 1 to 2 minutes. Stir in garlic and bay leaf. Turn meat; when second side is brown, stir in pepper, soy sauce, and vinegar. Boil until reduced by half, 1 to 2 minutes. Spoon meat into a bowl and top with shallots.
3. *Look for coconut vinegar in the Asian food aisle of your grocery store or buy it at an Asian market.
4. Note: Nutritional analysis is per serving.
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