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Home » Recipes » Beef Salpicao

Beef Salpicao

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What is a perfect meal for you? For some people, it’s extravagance that comes to mind. The finest of steaks, the freshest of seafoods, or the fanciest of other ingredients –– these may be the most ideal! But for others, like myself, there’s a certain joy in simplicity. Even the humble ingredients you can find in your own pantry or kitchen can come together to make something extraordinary. Take, for example, this homey but flavorful beef salpicao. Warm and saucy, this dish consists of an assortment of everyday ingredients that make one of the best comfort foods of all time.

Beef Salpicao

Filipinos –– and people worldwide, honestly –– love a good piece of meat. There’s no denying the satisfaction we feel when we bite into a piece of meat that’s cooked to perfection, and seasoned and marinated with the best flavors possible. This beef salpicao is a prime example of that! Garlicky and rich, this dish is a hearty meal that can satisfy your meaty cravings.

Tips and Tricks for Beef Salpicao

The two most important aspects of beef salpicao are the tenderness and the taste! The beef cuts we’re using for this salpicao are the tenderest portions a cow has to offer. Tenderloin or sirloin pieces will melt in your mouth, perfectly absorbing all of this dish’s fantastic flavors. The beef will most likely be the most expensive ingredient in this recipe, as you’ll need to get good portions for the juiciest chunks and best results. Rest assured, however, all of the other ingredients are those you can easily find in your own pantry.

Salpicado

This recipe calls for letting your beef marinate for about 30 minutes, as this gives it ample time to take in the different flavors. It’s important to use a pan with a wide bottom while cooking your beef salpicao. This is due to the fact that if you crowd your meat too much, you may end up steaming your beef rather than searing it, which is what you’re supposed to be doing. Additionally, since we don’t want our meat to end up too tough or chewy, I recommend cooking it until a doneness of medium rare. This leaves your beef salpicao succulent, tasty, and perfect with every bite! 

Some people enjoy a little spice in their beef salpicao, which you can easily replicate with a few pieces of chili peppers. Others add mushrooms or top their dish with green onion, for something that can cut through the rich taste. 

What to Serve with Beef Salpicao

When it comes to what you can serve this with, you can’t go wrong with a classic cup of white rice. But fried rice is also a great alternative! The assortment of ingredients in a good cup of yang chow complements the savory beef salpicao well.

I also recommend enjoying these garlicky beef chunks with some tender yet flavorful potatoes! Whether you mash them or bake them, this also makes a wonderful partner to your beef salpicao. It’s made even better when they get to absorb your meat’s delightfully rich sauce!

How to Cook Beef Salpicao

How to Cook Beef Salpicao

This beef salpicao can make up about 6 portions –– perfect for your whole family, and then some! Before cooking, cube your 1 ½ lbs of beef, and pound 1 head of garlic. Infuse the oil with garlic by frying it in low heat until the garlic turns golden brown. The flavors from the garlic will get infused in oil by then. Separate the oil and garlic and set aside.

Combine your beef pieces, a teaspoon of salt, half a teaspoon of ground black pepper, and the garlic infused oil along with Worcestershire sauce. Mix all the ingredients and marinate the beef for 10 minutes.  

Put a clean pan on your stove and turn up the heat. When it’s hot enough, add in the combination of ingredients and sear your beef until it begins to brown. If you can, toss the beef while searing so you’ve uniformly cooked all sides. Pour in 2 tablespoons of oyster sauce and continue tossing until the liquid evaporates. You can also opt to keep a bit of the sauce if you prefer that with your beef salpicao. If you plan to add other ingredients like mushrooms or chili peppers, feel free to do so now, too!

Lastly, add in your ⅛ cup of butter and cook your beef salpicao for 2 to 3 minutes more. And just like that, your dish is ready! Transfer to a serving plate and prepare it alongside your side dish of choice.

Beef Salpicao Recipe

You and your family will definitely enjoy this amazingly rich beef salpicao! Let us know what you thought of it.

Beef Salpicao
Print Pin

Beef Salpicao

Marinated beef with Worcestershire and Oyster sauce
Course Beef
Cuisine Filipino
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 319kcal
Author Vanjo Merano

Ingredients

  • 1 ½ lbs. beef tenderloin cubed
  • 1 head garlic
  • 1 teaspoon salt
  • 3 tablespoons butter
  • ¼ cup olive oil
  • ½ teaspoon ground black pepper
  • 5 tablespoons Worcestershire Sauce
  • 2 tablespoons oyster sauce
US Customary – Metric

Instructions

  • Pound garlic using a mortar and pestle tool.
    1 head garlic
  • Combine garlic and olive oil in a pan. Turn on your stove and set the heat to between low and medium. Cook garlic while stirring until it turns golden brown.
    ¼ cup olive oil
  • Remove the fried garlic and oil from the pan and place these in separate bowls. Set aside.
    1 head garlic, ¼ cup olive oil
  • Combine beef, salt, ground black pepper, olive oil, and Worcestershire sauce. Mix well. Let it stay for 10 minutes.
    1 ½ lbs. beef tenderloin, 1 teaspoon salt, ½ teaspoon ground black pepper, 5 tablespoons Worcestershire Sauce, ¼ cup olive oil
  • Heat a clean pan. Once the pan gets really hot, sear the marinated beef until the sides turn brown.
    1 ½ lbs. beef tenderloin
  • Add oyster sauce and a bit of butter. Note: save the remaning butter for later. Continue cooking for 3 minutes.
    2 tablespoons oyster sauce
  • Add remaining butter along with the fried garlic and parsley. Continue cooking until the liquid evaporates completely.
    3 tablespoons butter
  • Transfer to a serving plate. Serve with rice. Share and enjoy!

Video

Nutrition

Serving: 6g | Calories: 319kcal | Carbohydrates: 5g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 804mg | Potassium: 541mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 3mg

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    Corned Beef Omelet
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    Beef and Baby Corn Stir Fry Recipe

Reader Interactions

Comments

  1. mitchie says

    May 25, 2011 at 12:20 am

    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:)

    Reply
    • Mardz C. says

      June 12, 2011 at 8:05 am

      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.

      Reply
      • mitchie says

        August 28, 2011 at 3:47 pm

        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.

  2. SHEILA says

    March 3, 2011 at 11:03 pm

    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.

    Reply
  3. Rhea says

    December 18, 2010 at 9:18 pm

    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.

    Reply
  4. Elizabeth says

    December 18, 2010 at 5:23 pm

    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.

    Reply
  5. simpatica says

    December 17, 2010 at 5:34 am

    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 ).

    Reply
  6. MILA says

    November 30, 2010 at 9:55 pm

    just wanna ask if we can subtitute pork or chix

    Reply
  7. Hungry Hottie says

    November 20, 2010 at 2:46 am

    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!

    Reply
  8. ruelski says

    November 4, 2010 at 4:04 am

    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?

    Reply
    • sylvie says

      April 10, 2012 at 9:59 pm

      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 🙂

      Reply
  9. jennifer says

    August 28, 2010 at 4:40 am

    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.

    Reply
  10. kc says

    August 4, 2010 at 2:40 pm

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

    Reply
  11. Annie Macaroonie says

    June 4, 2010 at 3:14 pm

    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! 🙂

    Reply
  12. Panlasang Pinoy says

    April 12, 2010 at 4:22 pm

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

    Reply
  13. Diana says

    April 9, 2010 at 10:29 pm

    Hi there! For how many servings itong recipe?

    Reply
  14. mushna says

    March 17, 2010 at 2:00 pm

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

    Reply
  15. Dalyn says

    March 14, 2010 at 8:17 pm

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

    Reply
  16. remy says

    March 2, 2010 at 6:03 pm

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

    Reply
  17. u8mypinkcookies says

    February 27, 2010 at 6:52 pm

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

    Reply
  18. Martin BISHOP says

    February 27, 2010 at 5:41 pm

    It seems that Beef Salpicao is also a favourite in Spain:
    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

    Reply
  19. Panlasang Pinoy says

    February 27, 2010 at 2:29 pm

    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.

    Reply
  20. Arisclo Garcia says

    February 27, 2010 at 9:14 am

    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!

    Reply
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