Beef Salpicao

Beef Salpicao is a dish composed of cubed beef sirloin or tenderloin, lots of minced garlic, Worcestershire sauce, olive oil, and some liquid seasoning (the seasoning can either be oyster sauce or soy sauce – but I think using oyster sauce is better). This could be mistaken as cubed garlic steak because of the very close resemblance (it also resembles the steak used in Chipotle’s Steak Burrito minus the garlic).After doing some research on the origin of this dish, it seems that the trail that I am following lead me nowhere. The next famous salpicao outside of the Philippines can be found in Portugal. The name of the dish is spelled as salpicão and it is a type of sausage that uses different kinds of meat. It also looks very different from the Philippine salpicao dish. I guess that I need to dig deeper into this matter unless some of you know something about it. You could always inform us by placing a comment.

It is important to use the tenderest part of the cow when cooking this dish. Since searing the meat until it dries up does not take that long, there wouldn’t be enough time to tenderize the meat that you are cooking. I highly recommend using beef tenderloin or sirloin for this recipe.

Try this Beef Salpicao recipe

Beef Salpicao

Recipe: Beef Salpicao

Ingredients

  • 1 1/2 lbs beef sirloin (or tenderloin), cubed
  • 3 tablespoons garlic, minced
  • 1 teaspoon salt
  • 1/8 cup butter
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground black pepper
  • 5 tablespoons Worcestershire Sauce
  • 2 tablespoons oyster sauce

Watch the cooking video:

Cooking Procedure

  1. Combine the beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes.
  2. Add the olive oil and marinade for at least 30 minutes.
  3. Apply high heat on a pan then put-in the combined ingredients once the pan is hot enough.
  4. Sear the beef until the color of the outer part turns brown. Try to toss the beef while searing so that all sides are uniformly cooked.
  5. Add the oyster sauce and Worcestire sauce and continue tossing until the liquid dries up.
  6. Put-in the butter and cook for 2 to 3 minutes more.
  7. Transfer to a serving plate.
  8. Serve hot. Share and enjoy!

Number of servings (yield): 6

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Comments

  1. I’ve try this already and I’m making it again. It’s very tasty and I recommend to marinate it overnight because it will come out really good. Thank you panlasang pinoy!

  2. i just cooked this recipe today, my bad i didn’t follow the recipe. what i’ve done, i’ve marinated everything (incl. worcestershire and oyster sauces) for 30 minutes and pretty much it. it turned out really, really good! till next time!

  3. I just came back from the Philippines and I loved this dish. The only thing that appears to be missing from your recipe is something spicy. Chili peppers maybe? The version I tried in the Philippines was very spicy and flavorful.

  4. swiss says:

    hi! ask ko lang, wla sa list of ingredients yung paprika ,
    gaano kadami ang dpat ilagay. thanks..

  5. Franz says:

    Ano po kaya bagay na side dish dito? thanks

  6. Sabrina says:

    How long should I leave the beef to marinate?

  7. Tried this for my hubby’s homecoming dinner (away for a week). He does most of the cooking but i like to do it for him on the rare occasions. It certainly was a hit!

    Only concern was the beef was a little chewy tough. I wondered if the marinating time was the culprit? There was salt in the marinade and my batch went for over an hour as I was waiting for hubby to come home. Salt draws out water, I was told. So when I was supposed to be searing the cubes, the initial cooking drew out so much water that I had to drain some and still took some time to dry it up a bit before adding the sauces. (used sirloin cut)

    Anyhoo, I think I got it mostly right and turned out to be so savory that the jaw work out was very forgivable. next time I’ll be more time sensitive. Hope it works. Any other tips.

    Thank you so much for helping this non-cookin’ wife.

  8. danny maramba says:

    will try this recipe for a change … been doing it with steak and teriyaki sauce layered on thinned roux for a richer texture … you can also throw in boiled bamboo shoots as extender … thanks … and oh, i just love the pandesal recipe from this site … been doing and eating it over and over and over … kahit walang palaman …

  9. Valleykats says:

    Hi! Just wanted to ask, is there a way to make the meat more tender or softer? We tried this dish and it was yummy, except the beef felt a little bit hard. Hope you could help. Thanks! :)

  10. may alternative po ba sa Worcestershire Sauce, wla po kase ko makita s grocery store malapit samin?

  11. mitchie says:

    I tried cooking Beef Salpicao and I highly recommend this recipe to everyone!:) The ingredients are so easy to find (either in any Filipino Store or in Target) and its so easy to prepare!Just don’t forget to marinate the beef for a few minutes or even for an hr to atleast absorbed the garlic and pepper. In my case, I even added button mushrooms and crushed chili on it to make it more flavorful:)

    • Mardz C. says:

      Hi Mitchie!

      Just wanna ask. Do you think or have you tried if Beef Salpicao can stay and still be good even after a couple of days just like Adobo? Of course with fridge and microwave?

      I have lived independently before and I didn’t have fridge for a while so I always cook Adobo because it doesn’t go stale for about 3 days.

      • mitchie says:

        Hi, Mardz:) I think you might be needing to put this recipe in a fridge, since we added a butter on it. Butter, just like tomatoes, can easily make a recipe get spoiled, and unlike adobo that has vinegar on it, Salpicao doesn’t have that.

  12. SHEILA says:

    this is absolutely NOT true. I’m from Italy and I guarantee that what she’s saying is false. Try watching Gambero Rosso or Alice (cooking shows) and maybe you’ll learn some basic stuff before making absurd comments.

  13. lito r garcia says:

    kaya ko binalikan iton recipe na ito nalito kasi ako kahapon kung may papriga nga ba o wala? sa list ng engridients mo wala pero sa video demo meroon,

  14. Caroline Abaya says:

    Good day po!! Ask ko lang po kung gaano karaming paprika?

  15. I just tried cooking this recipe and it was a hit! my family loves it! another one of their favorites among my cooking. thanks for sharing this.

  16. Elizabeth says:

    A friend mentioned this dish on Facebook and I went looking for a recipe; found this one. It is sooooo good–very easy to make, not that many ingredients, but definitely greater than the sum of its parts. I didn’t let the Worchestershire sauce and oyster sauce cook away entirely, though; it made a wonderful sauce.

  17. simpatica says:

    Yes Portugal also has Salpicao but it is very different from ours.
    Their salpicao is also meat cubes (pork) and comes with different
    pickles ( cauliflower, carrots, onions). And it also has Paprika
    which they call Pimentao Doce ( Roasted Sweet Pepper ).

  18. just wanna ask if we can subtitute pork or chix

  19. Hungry Hottie says:

    Hi I have a question, will the beef be tender when I follow this procedure?When cooking beef I often simmer it for a very long time just to make sure that it’ll be tender.I hope this one works, I hate it when I cook beef but the meat turns tough =( please suggest supermarkets where I can buy sirloin which I can be sure that it’ll be tender when I cook it.thanks!

  20. ruelski says:

    just bought the ingredients, will try this one since i like to order this dish everywhere that serves it. :) just one question, can i let the beef sit overnight (put it in the refrigerator again) after mixing in the oil and then cook it the following day?

    • sylvie says:

      i don’t see why not, it’s then called “to marinate” the meat…it will taste even better, soaking all the flavors into the meat…in my opinion :)

  21. jennifer says:

    thanks for the video that u have shown for beef salpicao. because my friend told me that it is delicious so i search on hw to cook beef salpicao. slamat sa panlasang pinoy. now i have a new recipe to cook at home.

  22. Hi! Do you know how to make a dim sum steamed rice?

  23. Annie Macaroonie says:

    Hi. I’m a “home-cook in training” here in Utah. And, being a Filipino, I was delighted to chance upon your website. The Beef Salpicao is the first recipe that I tried from this website and I’m very happy with the results! I’ll try more of your recipes. Thank you soooo much for this website. I love the format (i.e., detailed explanations, video, etc.)—makes life easier for newbies like me! :-)

  24. You can use any type of butter for this recipe and I have no brand preference, Gladys. Hope this helps.

  25. Hi there! For how many servings itong recipe?

  26. mushna says:

    i tried this on Monday and it was sooo good. Thanks for sharing!

  27. Dalyn says:

    If I may suggest, could you include the ingredients list as watermark in the portion of the video where you enumerate them. Thanks.

  28. very yummy! i just got done making it. thank you!

  29. to sally..
    ciao,, me too i live in italy for 10 years,,and i worked in a restaurant as a help cook but i saw that they heat the pan or pot when cooking i never heard also that it is bad for the health,,i mean lahat sila ginagawa ung ginagawa natin maybe for some recipes that it does’nt need7include heating the pan,for example when making scallopine you just need the pan warm,,hope it would help,,ciao ciao,,

  30. u8mypinkcookies says:

    love this. mom cooks one also and it’s so good. love the garlicky taste

  31. Martin BISHOP says:

    It seems that Beef Salpicao is also a favourite in Spain:
    http://www.bigoven.com/170336-Beef-Salpicao-recipe.html
    This dish is very simelar. The Worcester sauce means that it was not from the time of occupation but taken there later
    Name is probably from the spanish ‘salpicar’ verbo transitivo
    1 (con un líquido, barro, etc) to splash, spatter
    2 (con especias, etc) to sprinkle

    I hope this helps

  32. I’m not sure about their claim. Heating the pan before cooking is necessary for sauteeing and preventing the food from sticking. I personally think that this is one of the basic cooking techniques that everybody should be aware of.

  33. looks like is another excellent recipe. the procedure is simple. i will definitely try this. ooh, you know what? the siopao recipe is wonderful. i can now prepare siopao anytime for my family. my youngest son Kendrick (9yrs old) loves siopao. Thank you and God Bless!

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