Garlic Pepper Beef is served throughout the Philippines in a restaurant chain known as “Jollibees.” There is nothing unique about the steak itself, but the special taste of the dish can be attributed to the gravy. Recipes of a similar nature can be found throughout Thailand and Vietnam. It is, however, the simplicity of this particular dish that makes it well worth making.
As with any recipe, the outcome is closely related to the cut of meat used. Although a cheaper cut of meat can be used, it is best to use top sirloin or flank when making this dish. The meat should also be fairly thinly sliced. As this type of slice is often difficult to achieve by hand, it is best to use a meat slicer. In light of this, I usually go to my local butcher, tell him or her what I’m doing, and I always get the perfect cut and slice of meat.
In this recipe, I simplify the procedure by using garlic powder and ground black pepper. You can, however, use whole peppercorns and fresh garlic, if you’re so inclined. I have also simplified the recipe by rubbing the meat with soy sauce only. You could experiment by adding a couple of other sauces such as Worcester sauce or ketchup if you wish. When cooking the meat, it is important just to cook it only until it’s brown and the blood is cooked off.
When making the gravy, I can’t stress enough the importance of using real butter. Of course, you can use as much or as little garlic and pepper as you like. As always, adjust things according to your taste.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1/2 kilo thinly sliced beef sirloin
- 2 tbsp soysauce
- cooking oil
- Fried chopped garlic for garnishing
For the gravy:
- 3 tbsp butter
- 3 tbsp all purpose flour
- 1 1/2 cup beef stock
- Servings: 3-4
- Time: 25 minutes
- Level: Easy
- Cuisine: Filipino, American
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Pour the soy sauce over the meat. Using your hands, massage it into the meat until it’s completely covered.
- Add oil in a preheated pan and put the beef in. Stir and fry it for 4 to 5 minutes over medium heat. You want to cook it just to the point where the meat turns brown and the blood is cooked off. Set it aside on a plate.
- Add the butter to a separate pan, and allow it to melt down over medium low heat. Add in the flour. Whisk it until the flour is dissolved and a roux forms. Pour in half the beef stock and whisk until it’s smooth. Turn off the heat and pour in the remaining beef stock. Season it with the pepper and garlic, and whisk it until everything is well combined in a smooth, lump free gravy forms.
- Pour the gravy over the beef. Garnish it with fried garlic and enjoy your garlic pepper beef!