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
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
- Combine the beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes.
- Add the olive oil and marinade for at least 30 minutes.
- Apply high heat on a pan then put-in the combined ingredients once the pan is hot enough.
- 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.
- Add the oyster sauce and Worcestire sauce and continue tossing until the liquid dries up.
- Put-in the butter and cook for 2 to 3 minutes more.
- Transfer to a serving plate.
- Serve hot. Share and enjoy!
Number of servings (yield): 6
My rating
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Is this similar to Bistek? This looks good too. Ay naku lahat ng mga ginagawa mo Vanjo puro masasarap. Gutom tuloy ako, naku po!
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!
tnx kuya,try kung lutuin yan,ask ku lang d2 kc sa italy never silang magpainit ng pot bago mag luto,masama raw sa kalusugan,sabi ku sa atin ganun ang ginagawa natin,nakikita ku rin sa mga video mo nagpapainit karin ng pot bago magluto,nalilito tuloy aq,anu sa palagay mu kuya
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.
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.
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
love this. mom cooks one also and it’s so good. love the garlicky taste
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,,
very yummy! i just got done making it. thank you!
To be honest, I’ve never heard of the word “salpicao” before….pero tulo laway na ako habang pinapanood ang cooking demo sa video….ang sarap-sarap! Bibili na lang ako ng beef sirloin since nandito naman lahat ang ingredients. Thumbs up na naman dito ang mag-ama ko. Maraming salamat uli, Vanjo! God bless!
Hello.. salamat sa mga recipe mo.Nagkaroon talaga ng variation ang menu ko.I’m here in Canada medyo minsan mahirap humanap ng mga ingredients. Pero, to top it all, thanks sa recipe.. pwedeng mag request ng mango shake..
Weng
If I may suggest, could you include the ingredients list as watermark in the portion of the video where you enumerate them. Thanks.
i tried this on Monday and it was sooo good. Thanks for sharing!
Hi there! For how many servings itong recipe?
hi po gud pm… ask ko lang po kung anong butter ang gamit, kung salty ba o unsalted po, at anong brand po ang magandang gamitin….. salamat po…..
You can use any type of butter for this recipe and I have no brand preference, Gladys. Hope this helps.
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!
Hi! Do you know how to make a dim sum steamed rice?
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.
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?
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
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!
just wanna ask if we can subtitute pork or chix
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 ).
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.
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.
Good day po!! Ask ko lang po kung gaano karaming paprika?
binabalik aralan ko lang yun beef salpicao, hehehe! bakit naman ikaw na ang nasa number 5 top commentator.? hahaha! just kidding!
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,
Try ko iluto ang beef salpicao, madali intindihin. Ask ko lang how to cook paella na walang rice. May nakakainan kasi kami paella pero sauce lang walang rice.Thanks. More Power!
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:)
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.
Okay, I just made it and got done with dinner. I used Pork Loin thinking it might have the same result, but I guess it is not since it isn’t that good and it’s oily. I should’ve known better
Buti nalang konti lang niluto ko xD
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.
may alternative po ba sa Worcestershire Sauce, wla po kase ko makita s grocery store malapit samin?
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!
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 …
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.
How long should I leave the beef to marinate?
Ano po kaya bagay na side dish dito? thanks
hi! ask ko lang, wla sa list of ingredients yung paprika ,
gaano kadami ang dpat ilagay. thanks..