Beef Salpicao is a stir-fried beef dish seasoned with Worcestershire sauce, butter, garlic and red chilli flakes. It’s quick and easy to make and tastes fantastic. Excellent as an appetizer or main course!
I spent a good portion of this morning researching the background of beef salpicao and how it originated in Filipino cuisine.
Although I haven’t found a definitive history, from what I’ve read it seems that the name of the dish is derived from the Spanish word salpicar, which means to sprinkle, sprinkle or pepper. An apt description for this beef stir-fry as it is heavily studded with toasted pieces of garlic!
Like the sizzling gambas, this Philippine-style beef stir-fry has a Spanish influence. Solomillo al Ajillo (Garlic Beef Tenderloin) seems to be a point of inspiration but adapted to our Pinoy taste such as the use of soy sauce and sugar to make the sauce.
And like gambas, it’s also popular as an ice cold beer appetizer, but it can easily double as a satisfying main course.
Beef Salpicao is a simple dish for everyday family meals, but fancy enough for company. It has simple ingredients, cooks in one pan and is ready in minutes.
However, given the price of premium beef, it can be quite expensive, especially if preparing for a large crowd. Adding mushrooms is an excellent way to extend portions without breaking the bank.
Since this is a quick fry, use the choicest cuts of beef for the juiciest cuts. I like prime ribeye steaks, but I’ve seen recipes that use beef tenderloin or tenderloin as well.
Cut the meat into uniform sizes for even cooking. Dry with paper towels to remove excess moisture.
The center of flavor in this dish is garlic. To get the maximum wonderful taste and aroma, fry the garlic in warm and NOT hot oil. This way it can cook longer and the butter and oil mixture has more flavor without burning.
Once the oil has thickened with the necessary garlic flavors, increase the heat to high to sear the beef nicely. Use a wide pan with a heavy bottom and don’t overcrowd it so the meat doesn’t steam rather than burn.
Do not overcook the meat. I prefer medium-rare for juicy, delicious bites!
For added color and freshness, toss chopped green onions in the pan during the last minute of cooking or sprinkle over the beef just before serving.
How to serve
Serve as an appetizer with an ice-cold beer or as a main course with garlic fried rice for lunch or dinner.
To preserve leftovers, transfer to an airtight container and store in the freezer for up to 3 days.
Heat in a wide, heavy-bottomed pan or wok over high heat, stirring constantly.
More tasty meat recipes? Also try my version of beef pares which goes well with sinangag!
Beef Salpicao is a stir-fried beef dish seasoned with Worcestershire sauce, butter, garlic and red chilli flakes. It’s quick and easy to make and tastes amazing. Excellent as an appetizer or main course!
Preparation time: 15 min
Cooking time: 10 min
Total time: 25 min
By: Lalaine Manalo
Course: Appetizer, Main Appetizer
- 2 pounds ribeye steak cut into 1-inch cubes
- salt and pepper to taste
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1 teaspoon of brown sugar
- 1/4 teaspoon red chili pepper flakes
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1 head of garlic, peeled and chopped
In a bowl, season the beef with salt and pepper to taste. Marinate for about 10 minutes.
In a small bowl, combine the Worcestershire sauce, soy sauce, brown sugar, and red chili flakes. Whisk until the sugar dissolves and set aside.
In a wide, heavy-bottomed pan over medium heat, add the butter and oil.
When the butter starts to melt, add the garlic. Cook, stirring occasionally, for about 1 minute or until the garlic is lightly browned.
Increase the heat to high, stirring constantly to prevent the garlic from burning. Make sure it is very hot.
Add the beef and spread over the pan. Let cook for about 1 to 2 minutes, then flip and cook on the other side.
Add the Worcestershire-soy sauce mixture and continue to cook, stirring occasionally, for about 3 to 5 minutes. Serve hot.
Calories: 590 kcal, Carbohydrates: 8 g, Protein: 48 g, Fat: 41 g, Saturated fatty acids: 18 g, Cholesterol: 153 mg, Sodium: 1150 mg, Sodium: 804 mg, I, Fiber: 3 g, : 1 g, Calcium: 50 mg, Iron: 5 mg