Beef Adobo Salpicao - cooking recipe

Ingredients

1 cup thinly sliced shallot (4 to 6 large)
1/4 cup canola oil
1/4 cup olive oil
1 1/2 lbs ny strip steaks (cut into 3/4-inch chunks) or 1 1/2 lbs top sirloin steaks (cut into 3/4-in. chunks)
4 large garlic cloves, minced
1 bay leaf
3/4 teaspoon fresh ground black pepper
2 tablespoons soy sauce
2 tablespoons coconut vinegar or 4 teaspoons cider vinegar
crushed red pepper flakes (optional)

Preparation

In a 12-in. frying pan over medium heat, cook shallots in oils, stirring often, until deep golden, 7 to 8 minutes.
With a slotted spoon, transfer shallots to paper towels; discard all but 2 tablespoons oil from pan.
Increase heat to high; add beef & crushed red pepper flakes to frying pan; cook until browned on underside, 1 to 2 minutes.
Stir in garlic and bay leaf.
Turn meat; when second side is brown, stir in pepper, soy sauce, and vinegar.
Boil until reduced by half, 1 to 2 minutes.
Spoon meat into a bowl and sprinkle with nicely caramelized shallots.
*Look for coconut vinegar in the Asian food aisle of your grocery store or buy it at an Asian market. (If using).