A beloved classic, Beef Salpicao combines tender beef cubes with crisp garlic and oil. Not only is it bursting with flavor, but it's also notably easy and quick to prepare. Pair it with rice for a hearty meal or serve it tapas-style as 'pulutan' to enjoy it like Filipinos do.
You may also like other Filipino favorites, like Pork Adobo, Kare-Kare (in Peanut Sauce), and Pork Belly Sisig.
Jump to:
Ingredients you'll need
Notes and substitutions
- Beef: Choose tender cuts suitable for cubing and quick cooking. Tenderloin (or filet mignon) is a prime cut that is the most tender. Ribeye steak and boneless short ribs are flavorful with good marbling. Sirloin steak (top sirloin) or strip steak (New York strip) are good options, too.
- Seasonings: Salpicao is all about beef and garlic flavor. Besides soy sauce, I used a combination of oyster sauce and Worcestershire for a deeper umami flavor with a hint of sweetness and tanginess. Alternatively, you can use oyster sauce with Knorr or Maggi seasoning.
- Paprika: To add a bit of color and a mild, smoky flavor without adding too much heat, use paprika (also sweet paprika) or smoked paprika.
How to make this recipe
Step 1: Prepare the beef. Cut 1 pound of beef into 1-inch cubes. Season them lightly with salt and pepper, then set aside for seasoning to settle.
Step 2: Prepare the sauce. In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Worcestershire sauce (or Knorr/Maggi seasoning), 1 teaspoon sugar, and ½ teaspoon paprika. Set it aside for later.
Step 3: Fry the garlic. In a skillet or wok, heat 2 tablespoons of olive oil over medium heat. Fry the garlic, stirring constantly, until it turns light golden brown.
Be careful not to overcook or burn the garlic, as it can become bitter. Once done, remove the garlic and set it aside.
Step 4: Prepare the pan. In the same skillet or wok with the residual garlic-infused oil, increase the heat to high. Add 2 tablespoons of butter and swirl it around the pan until melted.
Step 5: Sear the beef. Add the beef cubes, making sure not to overcrowd the pan. If necessary, work in batches to prevent steaming.
Sear for about 2 minutes without stirring, then toss to brown the opposite sides for another 2 minutes.
Step 6: Return the meat to the pan. If you seared the meat in batches, make sure to add all the pieces back in at this point.
Step 7: Add the sauce. Reduce the heat to medium-high. Pour in the prepared sauce, stirring to coat the meat evenly. Add ground black pepper as desired.
Step 8: Add the garlic. Stir in half of the fried garlic. Transfer to a serving dish once the beef is cooked to your desired doneness.
Top your Beef Salpicao with fried garlic slices and chopped chives or scallions. Enjoy it with steamed rice, Sinangag (Garlic Fried Rice), or Java Rice for a complete Filipino dining experience.
Recipe FAQs
Beef Salpicao is a Filipino stir-fry dish that highlights the rich flavors of beef and garlic. It involves quickly searing or stir-frying tender beef cubes, then seasoning them with a blend of sauces. It is enjoyed as an appetizer or main dish served with rice.
A good salpicao starts with quality beef. The technique in cooking is just as crucial; searing the meat quickly on high heat develops a flavorful crust, which is essential for building depth and richness while ensuring the inside remains juicy. The blend of sauces and garlic completes the dish, bringing out the best beef flavor.
Tenderloin, also known as filet mignon, is often considered the most tender cut of beef. It has a lean and buttery texture that melts in the mouth. Other tender cuts ideal for salpicao include ribeye steak, top sirloin, strip steak, and boneless short ribs.
Other beef recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Beef Salpicao
Equipment
- Wok or Skillet
Ingredients
- 1 pound beef cut into 1" cubes (see note)
- 10 garlic cloves thinly sliced
- 2 tablespoons olive oil (or another neutral oil)
- 2 tablespoons butter
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Worcestershire sauce (sub: Knorr or Maggi seasoning) (see note)
- 1 teaspoon sugar
- ½ teaspoon paprika (see note)
- Salt and pepper to taste
- Chopped chives or scallions for garnish
Instructions
- Prepare the Beef: Cut the beef into 1-inch cubes. Season them lightly with salt and pepper, then set aside for seasoning to settle.
- Prepare the Sauce: In a bowl, combine the soy sauce, oyster sauce, Worcestershire sauce (or Knorr/Maggi seasoning), sugar, and paprika. Set it aside for later.
- Fry the Garlic: In a skillet or wok, heat the oil over medium heat. Fry the garlic, stirring constantly, until it turns light golden brown. Be careful not to overcook or burn the garlic, as it can become bitter. Once done, remove the garlic and set it aside.
- Prepare the Pan: In the same skillet or wok with the residual garlic-infused oil, increase the heat to high and melt in the butter.
- Sear the Beef: Add the beef cubes, making sure not to overcrowd the pan. If necessary, work in batches to prevent steaming. Sear for about 2 minutes without stirring, then toss to brown the opposite sides for another 2 minutes.
- Add the Sauce: Reduce the heat to medium-high. Pour in the prepared sauce, stirring to coat the meat evenly. Add ground black pepper as desired.
- Add the Garlic. Stir in half of the fried garlic. Transfer to a serving dish once the beef is cooked to your desired doneness.
- Garnish and Serve: Top with the rest of the crispy garlic slices and chopped chives or scallions. Serve immediately with rice or sinangag.
Notes
-
- Beef: Choose tender cuts suitable for cubing and quick cooking. Tenderloin (or filet mignon) is a prime cut that is the most tender. Ribeye steak and boneless short ribs are flavorful with good marbling. Sirloin steak (top sirloin) or strip steak (New York strip) are good options, too.
-
- Seasonings: Salpicao is all about beef and garlic flavor. Besides soy sauce, I used a combination of oyster sauce and Worcestershire for a deeper umami flavor with a hint of sweetness and tanginess. Alternatively, you can use oyster sauce with Knorr or Maggi seasoning.
-
- Paprika: To add a bit of color and a mild, smoky flavor without adding too much heat, use paprika (also sweet paprika) or smoked paprika.
Tin
My favorite!!!!! I will definitely try this recipe. Maraming salamat!
Nora Rey
Hi Tin, You're very welcome! I'm happy to hear that it's your favorite. Enjoy making it and maraming salamat din!😊🥩🍽️