Beef Asado

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.

I just love these mushrooms. They give my dishes that delicate earthy flavor.

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.

It is at this point when I add the tomato sauce in, and let it boil and cook with the beef for a few minutes. Then slowly, I start pouring back the sabaw in, a laddle at a time. My mom prefers the sauce reduced as much as the beef permits, but I want my Asado saucier. Just add in the soaked and drained mushrooms into the dish and cook until done.

This is a family favorite. We grew up with this dish and I just know your families will love it too.