This Beef Salpicao recipe is a real crowd-pleaser, combining tender beef cubes with crisp garlic and oil. It is packed with so much flavor and surprisingly easy to prepare. You can pair it with rice for a hearty meal or serve it tapas-style as 'pulutan' to enjoy it like Filipinos do.
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What is Beef Salpicao?
Beef Salpicao is a savory Filipino dish that highlights the rich flavors of beef and garlic. The name comes from the Spanish word "salpicar," meaning to sprinkle or splash, accurately describing how the small, tender bite of beef is generously seasoned and speckled with garlic.
This beef recipe is typically prepared with beef tenderloin or sirloin that is quickly seared or stir-fried, then seasoned with a blend of sauces that may include soy sauce, Worcestershire sauce (or Maggi/Knorr liquid seasonings), and sometimes oyster sauce.
Enjoyed as either an appetizer or a main dish, it's usually served with steamed white rice and often garnished with toasted garlic bits on top. Some versions might also include mushrooms or bell peppers.
Ingredients you'll need
Notes and substitutions
- Beef: Go for tender cuts that are great for cubing and quick cooking. Beef tenderloin (or filet mignon) is a prime cut that is incredibly tender. For loads of flavor and nice marbling, consider ribeye steak or boneless short ribs. Sirloin steak (top sirloin) and strip steak (New York strip) are also excellent options.
- Seasonings: Salpicao is all about beef and garlic flavor. I like to use soy sauce mixed with oyster sauce and Worcestershire for a richer umami taste that's both sweet and tangy. You can also use Knorr or Maggi liquid seasoning instead of Worcestershire sauce.
- Paprika: For a touch of color and a mild, smoky flavor without 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. Lightly season them with salt and pepper on one side, then set aside for the seasoning to settle.
If your beef releases a lot of moisture, you can place them on paper towels to dry them off a bit before cooking. This helps in getting a better sear on the meat.
Step 2: Prepare the sauce
In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Worcestershire sauce (or Knorr/Maggi liquid seasoning), 1 teaspoon sugar, and ½ teaspoon paprika. Mix and set it aside for later.
Step 3: Fry the garlic
Heat 2 tablespoons of olive oil in a skillet or wok over medium heat. Fry the garlic, stirring it often, until it turns light golden brown.
Be careful not to overcook or burn the garlic, as it can become bitter. Once the garlic is just right, take it out and set it aside.
Step 4: Prepare the pan
Using 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 until it melts completely.
Step 5: Sear the beef
Toss the beef cubes into the pan, being careful not to pack them too tightly-this might mean cooking in batches to avoid steaming them instead of searing.
Let the beef sear untouched for about 2 minutes. Then, give them a flip and sear the other side for another 2 minutes to get them nicely browned.
PRO TIP: To get a perfect sear, spread the beef evenly in the pan and leave it alone at first to let a crust form. Avoid cramming too much in or stirring too often, as that can lead to steaming and make the beef watery instead of crisp.
Step 6: Return meat to the pan
If you've seared the meat in batches, now's the time to get all the pieces back into the pan.
Step 7: Add the sauce
Pour the prepared sauce over the meat. Let the sauce come to a gentle simmer-this will help the flavors meld together nicely.
Mix them well to make sure the beef is evenly coated. Season with ground black pepper to taste.
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.
Recipe FAQs
A good salpicao starts with quality beef. The way you cook it really makes a difference, too. Searing the meat quickly on high heat is key-it creates a flavorful crust that adds depth and richness, while keeping the inside 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 great choices ideal for salpicao are ribeye steak, top sirloin, strip steak, and boneless short ribs.
More Filipino classics
- Adobo: Braised pork in vinegar, soy sauce, garlic, and bay leaves. Chicken Adobo and Adobong Puti are delicious variations.
- Kare-Kare: A peanut-based stew with oxtail, tripe, and/or other beef cuts, along with vegetables such as eggplant, yardlong beans, and banana blossoms.
- Sisig: Traditionally, this dish consists of chopped pig's face, seasoned with calamansi, onions, and chilies. Tofu and Bangus Sisig are meat-free alternatives.
- Bistek Tagalog: Beef steak in a marinade of soy sauce and calamansi, cooked with plenty of onions. Bangus ala Pobre, made with milkfish, is a similar dish.
- Caldereta: A beef or goat stew in a tomato-based sauce with liver spread. Chicken Caldereta is a delicious variation.
Other beef recipes you may like
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📖 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 liquid seasoning) (see note)
- 1 teaspoon granulated or brown sugar
- ½ teaspoon paprika (see note)
- Salt and pepper to taste
- Chopped chives or scallions for garnish
Instructions
- Cut the beef into 1-inch cubes. Lightly season them with salt and pepper on one side, then set aside for seasoning to settle.
- In a bowl, combine the soy sauce, oyster sauce, Worcestershire sauce (or Knorr/Maggi liquid seasoning), sugar, and paprika. Mix and set it aside.
- Heat 2 tablespoons of olive oil in a skillet or wok over medium heat. Fry the garlic, stirring it often, until it turns light golden brown. Be careful not to overcook or burn the garlic, as it can become bitter. Once the garlic is just right, take it out and set it aside.
- Using 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 until it melts completely.
- Toss the beef cubes into the pan, being careful not to pack them too tightly-this might mean cooking in batches to avoid steaming them instead of searing. Let the beef sear untouched for about 2 minutes, then give them a flip and sear the other sides for another 2 minutes to get them nicely browned all over.
- If you've seared the meat in batches, now's the time to get all the pieces back into the pan.
- Pour the prepared sauce over the meat. Let the sauce come to a gentle simmer, then mix them well to make sure the beef is evenly coated. Season with ground black pepper to taste.
- 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.
Notes
- Beef: Go for tender cuts that are great for cubing and quick cooking. Beef tenderloin (or filet mignon) is a prime cut that is incredibly tender. For loads of flavor and nice marbling, consider ribeye steak or boneless short ribs. Sirloin steak (top sirloin) and strip steak (New York strip) are also excellent options.
- Seasonings: Salpicao is all about beef and garlic flavor. I like to use soy sauce mixed with oyster sauce and Worcestershire for a richer umami taste that's both sweet and tangy. You can also use Knorr or Maggi liquid seasoning instead of Worcestershire sauce.
- Paprika: For a touch of color and a mild, smoky flavor without too much heat, use paprika (also sweet paprika) or smoked paprika.
Jamie says
My dad always makes this for me, gonna send him this recipe cause it looks so good!
Nora Reyes says
Hi Jamie! Thank you and I hope your dad enjoys this version just as much.
Tin says
My favorite!!!!! I will definitely try this recipe. Maraming salamat!
Nora Rey says
Hi Tin, You're very welcome! I'm happy to hear that it's your favorite. Enjoy making it and maraming salamat din!😊🥩🍽️
Tania Pel-Gerasimenko says
Thank you very much for the recipe! Very delicious 💕
Nora Reyes says
Hello Tania, It's my pleasure! So glad you enjoyed it. 😊💕