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
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!
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ashley
charo pagtakhan
letty
mandy
aures
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.
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.