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Beef Salpicao on a serving plate with steamed rice and glass of water in the background.
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4.89 from 18 votes

Beef Salpicao

Beef Salpicao is quick beef stir-fry with garlic. Easy to make and full of flavor. it's delicious as an appetizer but easily doubles as a main dish.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 590kcal

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!

Nutrition

Calories: 590kcal | Carbohydrates: 8g | Protein: 48g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 153mg | Sodium: 1150mg | Potassium: 804mg | Fiber: 1g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 5mg