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.
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.
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
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.
You and your family will definitely enjoy this amazingly rich beef salpicao! Let us know what you thought of it.
Beef Salpicao
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
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!
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.
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.
Rhea says
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.
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.
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 ).
MILA says
just wanna ask if we can subtitute pork or chix
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!
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 🙂
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.
kc says
Hi! Do you know how to make a dim sum steamed rice?
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! 🙂
Panlasang Pinoy says
You can use any type of butter for this recipe and I have no brand preference, Gladys. Hope this helps.
Diana says
Hi there! For how many servings itong recipe?
mushna says
i tried this on Monday and it was sooo good. Thanks for sharing!
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.
remy says
very yummy! i just got done making it. thank you!
u8mypinkcookies says
love this. mom cooks one also and it’s so good. love the garlicky taste
Martin BISHOP says
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
Panlasang Pinoy says
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.
Arisclo Garcia says
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!