As Spanish as it sounds this recipe doesn’t originate in Spain. It’s a popular beef recipe in the Philippines and a staple food while having a booze. But you can also serve it with steamed rice, mashed potatoes and mixed vegetables or even sliced french bread. Beef tenderloin marinated in soy sauce, lime juice and garlic and sautéd in butter and olive oil with mushrooms. So good and tasty that you’ll crave for more.
1 kilogram beef tenderloin, cut into thin strips (about 1 to 2 inches long)
1/2 cup soy sauce
2 to 3 tablespoons lime juice
1 tablespoon liquid seasoning
1 tablespoon worcestershire sauce
4 tablespoons chopped garlic
1/2 cup button mushrooms, thinly sliced
1/2 teaspoon ground black pepper
1 tablespoon butter or margarine
2 tablespoons olive oil
Marinate beef strips in a mixture of soy sauce, lime juice, liquid seasoning, Worcestershire sauce, 2 tablespoons garlic, and 1 tablespoon olive oil. Chill for about 2 hours or overnight.
Put remaining olive oil and butter in a pan over high heat. Sauté mushrooms and remaining garlic. Add in the marinated beef, fry the beef quickly, browning them on the sides without overcooking. Season with ground black pepper.
Transfer beef in a serving platter or sizzling plate and garnish with toasted garlic, if desired.
* Serve and enjoy with your choice of sautéed or blanched vegetables.