This is one of my favorite food combinations: some dish of meat eaten with a heaping serving of mashed potato :) Last time I had some form of meat and mash was way back in August or July when my friend Cheska and I cooked chili con carne and mashed potato for lunch. This time, it's a Filipino dish called beef salpicao.
"Nanay" is the Filipino word for "Mother", although in the city Filipino children mostly use 'mama' or 'mommy'. Nanay is not just limited to referring to one's own mother, but could also be used to refer to any lady-relative or house help to whom one is close with and is also of old age (like, 50-70+ years old). I saw it fit to have it on my title because my version is a bit more colorful and way different from the salpicao that my own Nanay usually makes, but it tastes just as lovely :) I encourage fellow cooks in this comm to try it out~ :)
For more info and to look at how I usually serve this with mashed potato. So, in the original recipe, I cooked the beef and the potatoes simultaneously. I edited the recipe here to only feature how to make the beef dish. To read more, just click on the photo to get to the blog post and see the recipe for the herbed mashed potato (^_^)v
1/3 kilo beef strips (sirloin, tenderloin, or beef chuck)
1 whole bulb of garlic, peeled and finely minced
1 medium-sized green bell pepper, deseeded and sliced into small squares
1 medium-sized red bell pepper, deseeded and sliced into small squares
2 tbsp olive oil
2 tbsp butter
4 tbsp Worcestershire sauce (I used Bull dog brand)
1 tbsp oyster sauce (I used Lee Kum Kee Panda brand)
1/3 cup beef or chicken stock
salt and pepper
1 tsp paprika powder
1. In a clean bowl, marinade the beef strips by adding 1/2 tsp salt and 1/2 tsp pepper, olive oil, 1/2 tsp paprika, and half of the finely minced garlic. Mix the seasonings and until the beef is well-coated. Cover the bowl with cling film and set aside for at least 30 minutes.
2. On a clean skillet, cook the marinated beef strips on medium heat. Stir-fry until browned. Add 2 tbsp Worcestershire sauce and half of the beef stock. Simmer until the liquid is reduced.
3. When the liquid is reduced, add the rest of the Worcestershire sauce, beef stock, the oyster sauce, and 1/2 tsp paprika. Stir the beef in the sauce. Cook for another 3 minutes until the liquid is reduced again.
4. Add the butter and bell peppers. Stir well until the butter melts. Cook for another 3 minutes to cook the bell peppers.
5. Fry half of the finely minced garlic in a separate pan in olive oil until they turn golden brown and crispy. Drain the excess oil and spinkle on top of the finished beef salpicao.
Ta-da~! It's done~ (^_^) I love serving it like how it looks like in my blog's photo (click the picture to see the meat and mash combo on a plate in my blog), but my teenage bro likes to take the carbohydrate intake up a notch and eat the beef with rice and the mashed potatoes. Oh, teenagers~
The usual salpicao is cooked with beef cubes and is originally stir-fried, but I used strips so it could be quickly cooked without worry of it being too tough to eat and I braised it so the meat will not dry out. A batch of this recipe is good for three to four people in one sitting and it's good with potatoes, rice, and any sort of veggie side dish :) This is a good all-around main dish that could be served for lunch and dinner.