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This adobo is glazed in the style of a salpicao, a popular Manila bar snack. It is beef salad, put simply and tastes delicious! The way Tim Luym approaches adobo, the rich vinegary stew that's the national dish of the Phillippines. He chooses a quick-cooking cut of beef and finishes it with a seasoned glaze (which is the one we chose.) Sunset Magazine 10/2008.
- 1 cup thinly sliced shallot (4 to 6 large)
- 1⁄4 cup canola oil
- 1⁄4 cup olive oil
- 1 1⁄2 lbs ny strip steaks (cut into 3/4-inch chunks) or 1 1⁄2 lbs top sirloin steaks (cut into 3/4-in. chunks)
- 4 large garlic cloves, minced
- 1 bay leaf
- 3⁄4 teaspoon fresh ground black pepper
- 2 tablespoons soy sauce
- 2 tablespoons coconut vinegar or 4 teaspoons cider vinegar
- crushed red pepper flakes (optional)
- 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 tablespoons oil from pan.
- Increase heat to high; add beef & crushed red pepper flakes 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 sprinkle with nicely caramelized shallots.
- *Look for coconut vinegar in the Asian food aisle of your grocery store or buy it at an Asian market. (If using).