Beef Salpicao is a beef 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 beef salpicao and how it came about in Philippine cuisine. Although I didn't find a definitive history, from what I read, it appears the name of the dish is a derivative of the Spanish word salpicar, which means to spatter, sprinkle, or pepper. An appropriate description of the dish as it is indeed 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.
Beef Salpicao is a simple dish to make 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.
Ingredient notes
- 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.
- Add meaty button mushrooms to deliciously extend servings without breaking the bank.
- For a pop of color and freshness, you can toss chopped green onions in the pan during the last minute of cooking or sprinkle over the beef just before serving.
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!
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 to an airtight container and keep in the freezer for up to 3 days.
- Heat in a wide, heavy-bottomed pan or wok over high heat, stirring constantly.
More delicious meat recipes? Try my version of beef pares, which pairs well with sinangag, too!
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
- ¼ 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!
“This 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.”
Steven Muni says
Easy and delicious