Beef Salpicao is a stir-fry dish flavored with Worcestershire, butter, garlic, and red chili pepper flakes. It's quick and simple to make yet packs fantastic flavor. Delicious as an appetizer or main dish!
I spent a good portion of this morning researching the background of this beef dish and how it came about in Philippine cuisine. Although I didn't find a definitive history, from what I read, it appears salpicao is a derivative of the Spanish word salpicar, which means to spatter, sprinkle, or pepper. An appropriate description for the dish as it is heavily dotted with browned garlic bits!
Like sizzling gambas, this Filipino-style beef stir-fry is said to be of Spanish influence. Solomillo al Ajillo (beef tenderloin in garlic) seems to be the point of inspiration but adapted to our Pinoy taste, such as the use of soy sauce and sugar in making the sauce. And like gambas, it's also popular as an appetizer to accompany ice-cold beer but can easily double as a satisfying main course.
Ingredient notes
- Beef- As this is a quick stir-fry, use the choicest cut of beef for the juiciest morsels. I like prime ribeye steaks, but you can also use beef tenderloin or sirloin.
- Salt and pepper- salt enhances the flavor, while the pepper adds a touch of zing. Use freshly ground pepper for the best taste.
- Butter and oil- using them together increases the smoke point and adds depth of flavor.
- Garlic- use fresh for optimum results. This flavor powerhouse takes the dish up a notch in aroma and taste!
- Soy sauce and Worcestershire sauce- for a salty and umami taste
- Brown sugar- balances the flavors by counteracting the saltiness.
- Red pepper flakes- for a touch of spice
Ingredient suggestions
- Add meaty button mushrooms to deliciously extend servings without breaking the bank.
- For a pop of color and freshness, toss chopped green onions in the pan during the last minute of cooking or sprinkle over the beef just before serving.
- Beef Salpicao is a simple dish for everyday family meals yet fancy enough for company. It has simple ingredients, cooks in one pan, and is ready in minutes. However, due to the cost of premium beef cuts, it can get rather pricey, especially if preparing for a large crowd. You can use other proteins, such as boneless chicken meat or pork tenderloin (lomo).
Beef Salpicao cooking steps
This is a quick overview. See the recipe card below for more detailed instructions.
- Cook garlic in butter and oil until lightly browned and aromatic.
- Add seasoned ribeye and cook on high heat until nicely seared.
- Add the sauce mixture and stir regularly to coat the meat evenly.
- Continue to cook the beef to the desired doneness, stirring regularly. Remove from heat and serve with chopped green onions and fried garlic bits.
Helpful tips
- The center of flavor in this dish is the garlic. To draw out the maximum wonderful flavor and aroma, brown the garlic in warm and NOT hot oil. This way, it can cook longer and infuse the butter and oil mixture with more flavor without burning.
- Once the oil is thick with the necessary garlic flavors, crank up the heat to high so that the beef can brown nicely. Use a wide, heavy-bottomed pan and do not overcrowd it lest the meat will steam rather than sear.
- Cut the beef across the grain for a more tender chew and in uniform size for even cooking. Pat dry with paper towels to remove excess moisture.
- Don't overcook the meat lest it toughens. I prefer medium-rare for succulent, yummy bites!
Frequently Asked Questions
What is Portuguese Salpicao?
Portuguese Salpicao is a dried sausage made with pork or beef, wine, and spices. It's traditionally eaten sliced with pieces of bread.
What is beef salpicao made of?
Filipino beef salpicao is made of ribeye or sirloin, seared in butter, garlic, and seasonings.
How to serve and store
- Serve as an appetizer with an ice-cold beer or as the main entree with garlic fried rice for lunch or dinner.
- To store leftovers, transfer them to an airtight container and keep them in the freezer for up to 3 days.
- Heat in a wide, heavy-bottomed pan or wok over high heat, stirring occasionally.
More delicious meat recipes? Try my version of beef pares, which pairs well with sinangag, too!
More Beef Recipes
Ingredients
- 2 pounds ribeye steak, cut into 1-inch cubes
- salt and pepper to taste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- ยผ teaspoon red chili pepper flakes
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 head garlic, peeled and minced
Instructions
- In a bowl, season beef with salt and pepper to taste. Marinate for about 10 minutes.
- In a small bowl, combine Worcestershire sauce, soy sauce, brown sugar, and red chili pepper flakes. Whisk together until sugar is dissolved and set aside.
- In a wide, thick-bottomed pan over medium heat, add butter and oil.
- When butter is warm and begins to melt, but NOT hot, add garlic. Cook, stirring regularly, for about 1 minute or until garlic lightly browns.
- Increase heat to high, stirring garlic continuously to prevent it from burning. Make sure the pan is hot.
- Add beef and spread across the pan. Allow to sear for about 1 to 2 minutes and then turn to sear on the other side.
- Add sauce mixture and continue to cook, stirring regularly, for about 3 to 5 minutes.
- Remove from pan and garnish with chopped green onions and fried garlic bits, if desired.
Notes
- The center of flavor in this dish is the garlic. To draw out the maximum wonderful flavor and aroma, brown the garlic in warm and NOT hot oil. This way, it can cook longer and infuse the butter and oil mixture with more flavor without burning.
- Once the oil is thick with the necessary garlic flavors, crank up the heat to high so that the beef can brown nicely. Use a wide, heavy-bottomed pan and do not overcrowd it lest the meat will steam rather than sear.
- Cut the beef in uniform size for even cooking. Pat dry with paper towels to remove excess moisture.
- Don't overcook the meat lest it toughens. I prefer medium-rare for succulent, yummy bites!
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Mari says
This was a flavorful recipe! Cooked it in an Instant Pot for 30 mins. Also added red onions at the very last minute of cooking.. just before serving. Thank you Lalaine๐
Alexander says
Thanks for posting this.
Garlic gets pretty brown by the time you finish searing the meat. I suggest you take the garlic bits out of the pan before you sear the meat. Use them as garnish & continue to use the garlic infused oil/butter (I used ghee butter which has a higher smoke point).
Also, I think salt/pepper on the meat before cooking is unnecessary. The soy/Worcestershire stir fry sauce is salty enough. Definitely donโt marinate the ribeye in soy sauce or Patis.
Bernard says
Used turmeric powder in place of ginger. The wife loved it. Thanks
Isabella says
Hi Iโm Going to make this tonight. Is it one clove of garlic or one head of garlic? Thank you
Lalaine Manalo says
It's one head of garlic ๐
Syl says
, Can I use pork sirloin instead of beef? If yes, would it be the same measurements?
AB Agulan says
I cooked Beef Salpicao for dinner, I used sirloin steak and sirred it just medium rare then I add in the sauce mixture... lots of garlic is the trick!!! Love it.
Emmy says
I just tried for our lunch my kids really love it. Thanks!!
Narci R. says
Hi Lalaine. I love looking thru your recipes and did some of them,,,just wondering when you say marinate for 10 min do you use the Worcestershire-soy sauce mixture.
Chantal says
Wow! Your recipe is absolutely yum ๐ Cooked it for our dinner and I really love it โค
Kirby says
Hello, found your recipe as an alternative. First try ko po and my beef is like rubber. How to solve?
Thanks.
Loida Diaz says
I will cook this Beef Salpicao for Mothers Day...
Lalaine Manalo says
Enjoy! ๐
Malu says
Easy, quick, and delicious dish! I used my Instant Pot to make it and to make the beef tender. I used the beef for stews. What other kinds of beef do you use?
Lalaine Manalo says
I've never tried this in the Instant Pot, I'm curious how it would turn out ๐ I usually use ribeye steaks as they cook fast and this salpicao is a quick stir-fry dish ๐
Charlynn Yap says
Tried so many different beef salpicao recipes but i would say yours is the best! Thank you for being a big help to us. โฅ๏ธ
Lalaine Manalo says
Aww, thank you so much! I really appreciate your feedback. I am glad you enjoyed it.
Tricia says
Hi! I tried your recipe but did not get the result that I was expecting. The sauce mixture was too much, so the salpicao didn't turn out dry and para syang may sabaw.
Lalaine says
Hello Tricia
I am sorry it didn't turn out as you expected but to get the best results with salpicao, it should be done in high heat. After you infuse the oil with garlic, you need to crank it up so the pan is very hot and the meat will sear nicely. Otherwise, magrerelease nang juices ang beef. The total sauce of this salpicao is just 1/2 cup, just enough to coat the meat.
resuscita says
i am a mom and a grandma. thanks for your recipe. i am sure it is a hit. i am looking for a new set of menu so that eating will be interesting and not boring. have a great day.
Lalaine says
Hi Resuscita
Thank you for stopping by. I hope you give the beef salpicao a try, it's delicious and definitely far from boring ๐