Hey everyone, April here from Relax Lang Mom! I hope you’re all doing well and staying warm with this unseasonally still cool weather we’ve been having.
I wanted to share a new recipe I tried recently that became an instant family favorite – Beef Tenderloin Tips in Chili Garlic Sauce. It’s something like the Pork Salpicao only it doesn’t have a lot of sauce. Now for those of you who don’t live in the provinces like I do here in Marinduque, beef tenderloin can be hard to come by and more expensive than other cuts. But I happened to get a great deal at the local wet market on some beautiful tenderloins, so I decided to experiment.
The first thing I did was cut the tenderloin into 1-inch cubes. This created hearty “tips” that were perfect for stir frying. Slicing meat can be tricky when you’re running on fumes after a long day. My secret is using a sharp knife and cutting across the grain on a slight bias for ultra-tender bites. Make quick work of prepping the beef by cutting it into 1-inch pieces before setting aside. From there, it’s time to dazzle your diners with layers of deep flavor.
Then I made a quick marinade using soy sauce, rice vinegar, garlic, and red chili peppers. I threw the beef in the marinade and let it sit for about 30 minutes. This helped tenderize the meat and infuse it with lots of flavor.
When it was time to cook, I heated up my pan over high heat and added a bit of oil. In a skillet, heat cooking oil over medium high. When the oil shimmers, add the beef in a single layer – don’t overcrowd! Let each piece get a golden brown crust before flipping, about 2 minutes per side. Resist the urge to keep flipping it so it will retain the moisture inside. Transfer to a plate and set aside.
Then came the star ingredient – fresh garlic. I minced up 1 entire garlic bulb and tossed them into the pan. Within seconds, the garlic was beautifully fragrant and toasted. Make sure they dont burn! Add a couple of sliced (3-5 pieces) of red chilies. Mix and allow to cook. I added in some fish sauce, oyster sauce, soy sauce, Worcestershire sauce and a splash of beef broth to create a rich and sexy sauce. I let everything simmer together for another minute or two until the sauce had thickened slightly.
Finally, return the beef and any accumulated juices to the pan. Toss to coat completely in the lush chili garlic glaze. My lip suddenly started to tingle just thinking about it! Allow the beef to simmer a few more minutes until cooked through.
At this point, the beef was cooked to perfectly soft beef tips and bathed in the most incredible chili garlic mixture. I spooned the stir fry over a bed of steamed white rice and garnished it with green onions and sesame seeds. The tender, flavorful beef combined with that deep garlicky sauce was absolutely heavenly. It’s now a weekly staple in our home!
I know beef tenderloin can seem like a splurge, but this recipe really amplifies the natural richness of the cut. You can also use sirloin steak or even lean pork if budget is a concern. The key is lots of garlic and a good sear on the meat. It’s the perfect quick dinner that feels indulgent without much fuss. As always, I’d love to hear if any of you decide to give it a try!
Thanks so much for reading friends. Be sure to sign up for my newsletter below to get new recipes and cooking tips delivered right to your inbox each week. Until next time!
April
Ingredients
Shopping List:
- 1 kl beef tenderloin
- 1 garlic bulb
- 3-5 Thai chili peppers
- 3 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 3 tbsp oyster sauce
- Rice vinegar
- Fish sauce
- 1/4 cup Beef broth
- Green onions
Pantry Staples:
- Salt
- Cooking oil (vegetable, canola or grapeseed)
Instructions
- Cut beef tenderloin into 1-inch cubes. Season with salt and pepper.
- In a mixing bowl, whisk together soy sauce, rice vinegar, garlic and chili peppers. Add beef and toss to coat. Marinate for 30 minutes.
- In a skillet, heat 1-2 Tbsp oil over medium-high. Working in batches, add beef in a single layer and sear for 2 minutes per side until browned. Transfer to a plate.
- Reduce heat to medium, add 1 minced garlic bulb and chili peppers. Cook for 1 minute until fragrant.
- Add fish sauce, oyster sauce, Worcestershire sauce and a splash of beef broth. Bring to a simmer.
- Return beef and accumulated juices to pan. Toss to coat in sauce. Simmer for 5 more minutes.
- Serve over steamed rice, garnished with green onions.
