Beef Salpicao

Beef stir-fry with crisp garlic and a sauce rich in umami flavor.

Course Appetizer, Main Course

Cuisine Filipino

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 297kcal

Cost $6-$10

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

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.

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.