What do you do with a few slices of beef sirloin aside from tapa and beefsteak? Beef Asado. This tomato sauce based dish is one of my favorites. Maybe it is not as easy to do as my Prawns In Soy Sauce recipe, but this is just as dee-lish, I tell you.
I marinate my beef slices in toyo with a little calmansi juice for about 15-30 mins. My mom uses beef chunks but I prefer using thin slices of lean meat for shorter cooking time.In a pan, I quick-fry the beef slices one at a time just to seal in the juices, then set them aside. It is like searing the meat in a little oil.
In a new pan, I saute garlic and onions in a little oil. I then add in the beef slices I previously set aside and toss. I add in water, just enough to cover the beef, cover the pan, and wait for it to boil.
When it is already boiling, I turn down the heat to low, and wait until the beef gets tender.While waiting, I soak these dried Shiitaki mushrooms in water and slice them to smaller pieces.
Here is the tricky part of the recipe, but is the most important, according to my Mom. When the beef is tender, I pour the 'sabaw' onto a container, leaving only the meat in the pan.