Stir-Fried Sirloin Tips With Sitcharo

If only memories of childhood could be labelled according to flavors, I’d label mine ‘roasted garlic’ on sirloin tips combined with sitcharo! Mmmm..  how my late dad devoured this dish everytime mom whipped it up for us. We couldn’t get enough of it. It had the ‘eat me! eat me!’  factor that left us going for seconds.. and even ‘thirds’!  Anyway, thought I’d share with you this simple dish that’s packed with all my yummy childhood food memories.
Here goes:
1/2 kilo sirloin tips or sukiyaki-cut sirloin
4 pcs calamansi
1/2 cup soy sauce
1 head of garlic, minced
sitcharo leaves
1/2 cup canola oil
salt and pepper to taste
1. Season meat with salt and pepper.
2. Marinate for about 30 mins in soy sauce, calamansi and about 2 tbsp oil.
3. In a shallow pan, lightly roast garlic. Then throw in  sirloin tips until natural meat oil is secreted and soy sauce blending in with the oil. Remember to have the ‘agaw sauce and mantika’ effect. Add about 2 more tbsp oil as the meat starts to dry out.
4. Throw in sitcharo leaves (quantity depending on your preference). Serve right away.

6 responses »

  1. so that’s what sitcharo is! hahaha. now i know (here, it’s “mangetout”. 🙂 ) btw, i like how great your food looks in pictures….i can never capture mine that well. your presentation skills are excellent! p.s. i saw that you always add 1 head of garlic for 1/2 a kilo of meat. does it make an obvious difference? i should try that…i thought my adding 4-5 cloves was bad enough (the others are taken aback when i do it esp when the recipe calls for 1 only), and yet the garlic, esp our garlic here, still doesn’t come through.

  2. Hi, arlien! always great to hear from you. About, the garlic, 1 head is always the sure thing to fire up my dishes. like what bobby flay always says, “make your flavors explode, throw in a lot!”. if you use the bawang tagalog though (obviously, you don’t), it’s really the strong kind and the kind that you kinda have to regulate but if it’s the regular kind, 1 head is perfect. It’s in the way you cook din kasi. Roasted garlic would be for ‘budbod’ purposes only, if you mix it in say, stews, papait! and that taste would definitely be eeew!

  3. Pingback: Buttered Chicken Stew With Sitcharo « The Eating Room

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