Beef Salpicao

Velvet

• 3 x 250g rib eye (about 1.5 lb), cubed
• 2 tsp baking soda

Marinade

• 2 egg whites
• 1 tbsp oyster sauce
• 1/4 cup Shaoxing wine
• 4 tbsp all-purpose flour

Sauce

• 1/4 cup mirin
• 1/4 cup water
• 2 tbsp oyster sauce
• 1 tbsp dark soy

To Fry

• 15 cloves garlic, confit in oil
• 10 cloves garlic, sliced

Directions

• Velvet the cubed rib eye by tossing with the baking soda; let sit 10 minutes, then rinse well with water.
• Marinate the rinsed beef 20 minutes with the egg whites, oyster sauce, Shaoxing wine, and flour.
• Make the sauce: combine the mirin, water, oyster sauce, and dark soy.
• Confit 15 cloves of garlic in oil until soft and brown. In the same oil, deep fry the beef until crispy.
• Fry off the sliced garlic, then add back the beef and the fried garlic. Pour in the sauce and toss until everything clings together. Adjust with soy or oyster sauce to taste.

Serve over rice. From Erwan Heussaff (erwan) on Instagram.