Beef and Mushroom Salpicao

Beef and Mushroom Salpicao

Here's a quick and easy 4-ingredient Beef and Mushroom Salpicao recipe you can make with TGC Tapa! Serve it for breakfast, lunch, or dinner or pair it even with your favorite bottle of red wine.❤

Ingredients

1 350g pack TGC tapa, thawed
2 tbsps olive oil
1 cup button mushrooms, sliced
2 tbsps garlic, minced
Spring onions and chili pepper flakes for garnishing (optional)

Procedure

1. Preheat a nonstick pan over medium heat. Cook TGC Tapa until all the marinade is absorbed by the meat, around 8 minutes. Set aside.
2. Turn heat to low. Using the same pan, add the olive oil and cook the mushrooms until some parts have browned. Add the garlic and cook until golden brown and fragrant.
3. Add the cooked TGC Tapa and cook for 3 more minutes. Transfer to a serving dish and garnish with spring onions and chili flakes.



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