Jollibee-Style Garlic Pepper Beef

Method16 steps

1. 1

   Step 1: Mix all 450 g thinly sliced sirloin or flank steak with the 2 tbsp marinade soy sauce, 1 tbsp marinade oyster sauce, ½ tsp freshly cracked marinade black pepper, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp cornstarch and 1 tbsp marinade oil until evenly coated.

   Uses 450 g beef sirloin, thinly sliced (or flank steak) · 2 tbsp soy sauce · 1 tbsp oyster sauce · 0.5 tsp black pepper (freshly cracked) · 0.5 tsp garlic powder · 0.5 tsp onion powder · 1 tsp cornstarch · 1 tbsp neutral oil for beef marinade

2. 2

   Step 2: Cover the earlier marinated beef and refrigerate for at least 10 minutes, up to 1 hour. Use this actual marinated beef for searing.

   Refrigerate beef marinade · 10 minUses All earlier marinated beef

3. 3

   Step 3: Warm the separate main-garlic frying oil in a small pan over low heat.

   Uses Neutral oil for frying the main garlic; amount unspecified

4. 4

   Step 4: Add all 16 minced main-topping garlic cloves to the earlier warmed frying oil. Cook slowly, stirring frequently, until golden and crisp.

   Uses Earlier warmed main-garlic frying oil · 16 cloves garlic, minced, for the main crisp topping

5. 5

   Step 5: Immediately lift out the earlier fried main garlic and drain it on paper towels. Keep the crisp garlic separate for finishing; reserve the actual garlic-infused frying oil for searing the beef.

   Uses Earlier fried main garlic and its frying oil

6. 6

   Step 6: Heat enough of the earlier reserved garlic-infused oil to coat a pan over medium-high heat. Add all the earlier cold-marinated beef and sear quickly for 1–2 minutes until just browned. Final cooking happens after returning it to the sauce.

   Quickly sear beef · 1 minUses Enough earlier reserved garlic-infused oil for searing · All earlier cold-marinated beef

7. 7

   Step 7: Transfer the earlier partly seared beef to a plate while you make the sauce in the same pan.

   Uses All earlier partly seared marinated beef

8. 8

   Step 8: In the same pan, heat the separate 1 tbsp sauce oil. Fry the separate 2 minced sauce-garlic (2 cloves) cloves until golden; lift them out and reserve these crisp sauce flakes. Melt the 1 tbsp butter in the remaining sauce oil and sauté all ¾ cup sliced mushrooms until lightly browned.

   Uses 1 tbsp neutral oil for sauce · 2 cloves garlic, minced, for separate sauce flakes · 1 tbsp butter · 0.75 cup mushrooms (sliced)

9. 9

   Step 9: Pour the 80 ml beef stock and 160 ml heavy cream into the earlier sautéed mushrooms, butter and sauce oil. Stir in the separate 1 tbsp sauce soy sauce, 1 tbsp sauce oyster sauce and ½ tsp sugar.

   Uses All earlier sautéed mushrooms, butter and sauce garlic oil · 80 ml beef stock · 160 ml heavy cream · 1 tbsp soy sauce · 1 tbsp oyster sauce · 0.5 tsp sugar

10. 10

    Step 10: Stir the separate 1 tsp sauce black pepper and ¼ tsp MSG through the earlier creamy mushroom sauce.

    Uses All earlier cream-broth mushroom sauce · 1 tsp black pepper · 0.25 tsp msg

11. 11

    Step 11: Simmer the earlier seasoned creamy mushroom sauce gently for 3–5 minutes until creamy and slightly thickened. Keep both earlier batches of crisp garlic separate for the final finish.

    Simmer creamy pepper sauce · 3 minUses All earlier seasoned creamy mushroom sauce

12. 12

    Step 12: Return all the earlier partly seared beef to all the earlier simmered mushroom sauce. Toss and heat until the beef is fully cooked to at least 63°C / 145°F. Take the pan off the heat.

    Uses All earlier reserved partly seared beef · All earlier simmered mushroom pepper sauce

13. 13

    Step 13: Let the earlier fully cooked beef in its sauce rest off the heat for 3 minutes before serving.

    Rest cooked beef · 3 minUses All earlier fully cooked beef and sauce

14. 14

    Step 14: Just before serving, stir all the earlier crisp two-clove sauce-garlic flakes into the rested beef and sauce. Add some of the earlier crisp sixteen-clove main garlic to taste, keeping the rest of that same batch for topping.

    Uses All earlier rested cooked beef and sauce · All earlier reserved crisp sauce flakes made from the separate two cloves · Some earlier drained crisp main garlic, reserving the remainder for topping

    
15. 15

    Step 15: Divide the earlier finished creamy pepper beef among 3 servings over ready steamed rice, using rice to taste.

    Uses All earlier finished creamy pepper beef · Ready steamed rice for serving; amount unspecified

16. 16

    Step 16: Top the earlier plated beef and rice with the reserved remainder of the same sixteen-clove crisp-garlic batch to taste. Add chopped scallions if using, and serve.

    Uses Earlier plated beef and rice · Reserved remainder of the same earlier sixteen-clove main garlic batch, to taste · Chopped scallions, optional, to taste