spicy beef salpicao

I just finished cooking our baon for today, spicy beef salpicao. I got this recipe from Yummy July 2008 issue. The original recipe was not spicy, I added chili pecantes because the hubby and I like spicy dishes. :)

Here's the recipe:
1/2 kilo beef brisket
1/3 cup soy sauce
1/4 cup water
1/2 piece beef broth cubes
1 tsp sugar
1 tbsp corn oil or cooking oil
2 tbsps butter
6-8 cloves of garlic, thinly sliced
1 small can button mushroom halved
1 tbsp Worcestershire sauce (optional)
salt and pepper to taste
parsely chopped (optional)
chili pecante (I added this :))

1. Cut the beef into bite-size cubes. In a pan, combine soy sauce, water, beef broth cube and sugar. Bring to a boil and transfer to slow cooker. Leave to cook for 3-4 hours until the meat is tender. (I had the beef simmered before I cooked it this morning since I don't have a lot of time :))
2. In a skillet, heat oil and butter. Saute garlic until brown. Add meat and mushrooms and saute for another 2 minutes. Then put the chili pecante.
3. Pour in the sauce. Add Worcestershire sauce, season with salt and pepper and garnish with chopped parsely.

I don't usually follow the measurements in the recipes. Most of the time I estimate and make adjustments on the based on how I think it should taste. For this recipe, I marinated the beef in the soy sauce mixture so that the flavor will sip into the meat. Here is the finished product -