This is my version of Beef Salpicao. Get ready for this Filipino classic dish. Quick and Easy Beef Salpicao recipe! Featuring tender cubes of beef ribeye steak, lots of fried garlic, and the perfect sauce for that freshly steamed white rice. This is one of my favorite beef recipes of all time.
Ths Beef Salpicao is perfect for busy nights as this whole dish comes together in 15 minutes. Faster than takeout! You need to give this recipe a try!
Inspired by another recipe on this site, this main dish perfectly complements an amazing side. With Thai Butterflied Shrimp, Chicken Sausage, and Garlic Fried Rice.
What is Beef Salpicao?
The name 'salpicao' comes from the Spanish word 'salpicar,' meaning 'to sprinkle' or 'to splash.' This totally fits how the dish is made—meat (usually beef or chicken) gets marinated and then cooked fast with tasty spices, giving each bite a burst of flavor.
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Ingredients for Beef Salpicao
- Rib-eye steak cut into cubes
- Garlic cloves sliced thinly
- Worcestershire sauce
- Garlic
- White Onion
- Cold butter
- Low sodium soy sauce
- Brown sugar or Oyster Sauce
- Black pepper
- Avocado oil for frying
See recipe card for quantities.
How to make this classic Filipino Beef Salpicao
Make crispy garlic and shallots. Remove and set aside.
In the same oil, sear the beef for 2 minutes on each side.
Remove the beef and and add the sauce ingredients. Add the cold butter at the end to create a velvety sauce.
Put the beef back in, toss, and serve! Enjoy!
Step 1: Make the crispy garlic and shallot
In a pan over medium heat, add 3 tablespoon of avocado oil (or olive oil, in case you don't have it on hand). Once the oil is heated, carefully add the thinly sliced garlic. Cook garlic and shallots until it turns golden brown and becomes irresistibly crispy. Remove the garlic from the pan, use paper towels to remove excess oil.
Step 2: Pan Sear the Ribeye
With the garlic-infused oil still in the pan, turn up the heat to medium-high heat. Add the bite-sized ribeye cubes and sear them to perfection. Pan-searing creates a delicious caramelization on the beef. About 2 minutes on each side. Remove the beef and set aside.
Step 3: The sauce
Add the chicken stock or water, brown sugar, Worcestershire sauce, soy sauce, or oyster sauce. Add the cold butter to the pan, allowing it to melt and coat the beef, providing a luxurious richness. Adjust the seasoning with oyster sauce, salt and pepper to taste.
Step 4: Garnish and Enjoy!
Stir the beef until well combined. Allow the flavors to meld for an additional 2-3 minutes. Just before serving, taste the dish and adjust the seasoning with salt and pepper if needed. Sprinkle the fried garlic garnish over the beef. Serve this with freshly steamed white rice, your favorite veggies or salad and garnish with green onions.
Substitutions
- Ribeye steak: Sirloin steak, NY strip steak, beef tenderloin or any kind of steak cut.
- Garlic Cloves Sliced Thinly: To make fried garlic, you can use minced garlic, garlic paste, and garlic powder (use sparingly, as it's more concentrated than fresh) as alternatives.
- Worcestershire Sauce: Equal parts soy sauce and apple cider vinegar, with a dash of hot sauce (adjust to taste).
- Garlic (in general): Garlic powder, Garlic paste, Garlic salt, and Garlic flakes
- White Onion: Yellow onion, Sweet onion, and Red onion
- Cold Butter: Use room temperature butter melt or replace with an equal amount of tablespoon of olive oil for a healthier alternative.
- Chicken stock: you can use beef cubes and water or just use water.
- Low Sodium Soy Sauce: Regular tablespoons soy sauce (or oyster sauce), but use a bit less to control sodium content, or you can use tamari for a gluten-free option.
- Oyster Sauce: You can use brown sugar or any sweetener to substitute.
- Ground Black Pepper: White pepper or red pepper flakes can be used as a substitute for freshly ground pepper, adjusting the quantity based on your preferred level of heat.
- Avocado Oil for Frying: When selecting cooking oils for this recipe, make sure to consider their saturated fat content. Substitute avocado oil with olive oil and sunflower oil since all three have lower levels of saturated fat compared to oils like coconut oil or palm oil.
Variations
Spicy - Add ground black pepper, chopped chili peppers or red pepper flakes to the oyster sauce marinade to add a spicy kick.
Citrusy Kick - Marinate the beef in a mixture of soy sauce, orange juice, and lime juice to achieve that refreshing citrus flavor.
All-Filipino - Pair your beef salpicao with garlic fried rice or sinangag.
Teriyaki - Instead of using soy sauce for the marinade, use teriyaki sauce to achieve a sweet and savory flavor.
Vegetarian - Use tofu or seitan instead of meat and marinate in soy sauce, garlic, and a touch of liquid smoke to achieve that meaty flavor.
Equipment
- Wok or a cast iron
- Knife
- Cutting board
- Measuring cups and spoons
How to store and reheat
Storing Beef Salpicao:
- Refrigeration:
- Allow the Beef Salpicao to cool to room temperature.
- Place it in an airtight container to prevent odors from the refrigerator affecting the dish.
- Store in the refrigerator for up to 3-4 days.
- Freezing (if needed for longer storage):
- If you want to store it for a longer period, you can freeze Beef Salpicao.
- Wrap the dish tightly in plastic wrap or aluminum foil, or use a freezer-safe container.
- Label the container with the date to keep track of its freshness.
- It can be stored in the freezer for up to 2-3 months.
Reheating Beef Salpicao:
- Thawing (if frozen):
- If the Beef Salpicao is frozen, move it from the freezer to the refrigerator and allow it to thaw overnight.
- Reheating:
- Stovetop:
- For best results, reheat Beef Salpicao on the stovetop.
- Place a separate pan over medium heat and add a bit of oil.
- Once the oil is heated, add the Beef Salpicao and stir fry occasionally until it's heated through.
- Be cautious not to overheat to prevent the beef from becoming tough.
- Microwave:
- If you're in a hurry, you can use the microwave.
- Place the tender Beef Salpicao in a microwave-safe dish, cover it with a microwave-safe cover or microwave-safe plastic wrap, leaving a small vent.
- Heat in short intervals, stirring between each interval to ensure even heating.
- Stovetop:
- Final Touch:
- Regardless of the method, you can add a splash of water or beef broth to the dish before reheating to maintain moisture.
- Taste and adjust knorr seasonings(knorr liquid seasoning or maggi seasoning) as needed. You might need to add a bit more salt and pepper to refresh the flavors.
Top tips
- Choose Good Cuts: Begin with quality beef like sirloin steak or tenderloin for a tasty and tender outcome.
- Add Cold Butter: Cold butter makes the sauce thick and glossy.
- Quick Searing (Nice Crust): Cook the beef on high heat briefly to get a nice, caramelized crust while keeping the inside juicy and tender.
FAQ
High-quality cuts like ribeye, sirloin, or beef tenderloin work best for Beef Salpicao.
Quick searing over high heat ensures a caramelized crust while maintaining tenderness inside.
Substitutions made for this recipe include using different cuts of beef based on availability or whatever is on sale! You can replace soy sauce with tamari if you want to make the dish gluten-free.
Yes, if you prefer adding a spicy kick to the salpicao, feel free to use increase the amount of chopped chili peppers or add red pepper flakes to the oyster sauce marinade.
Related
Looking for more beef recipes like this? Try these other Beef recipes:
Pairing
These are my favorite dishes to serve with Beef Salpicao:
Easy Filipino Beef Salpicao
This is my version of Beef Salpicao. Get ready for this Filipino classic dish. Quick and Easy Beef Salpicao recipe! Featuring tender cubes of beef ribeye steak, crispy aromatic fried garlic, and the perfect sauce for that freshly steamed white rice.
- Total Time: 30 minutes
- Yield: serves 4 people 1x
Ingredients
1 ribeye steak cut into 1 inch cubes (1.5 inch thick)
8 garlic cloves sliced thinly
1 shallot, sliced thinly (optional)
2 tablespoon of chicken stock or water
3 tablespoon worcestershire sauce
2 tablespoon cold butter
1 tablespoon low sodium soy sauce
1 tablespoon oyster sauce
½ teaspoon black pepper
3 tbsp of avocado oil for frying
Instructions
Step 1: Make the crispy garlic and shallot
- Mince the garlic and slice the shallots thinly.
- In a pan over medium heat, add 3 tablespoon of avocado oil. Once the oil is heated, carefully add the thinly sliced garlic and shallots. Fry the garlic and shallots until it turns golden brown and becomes irresistibly crispy. Remove the garlic from the pan, use paper towels to remove excess oil.
Step 2: Sear the Ribeye
- With 2 tablespoon of the garlic-infused oil still in the pan, turn up the heat to medium-high. Add the bite-sized ribeye cubes and sear them to perfection. About 2 minutes on each side. Remove the beef and set aside.
Step 3: The sauce
- Once the ribeye is seared to your liking, reduce the heat to low. Add the chicken stock or water, oyster sauce, worchestire sauce and soy sauce. Add the cold butter to the pan to make the sauce thick and glossy.
Step 4: Garnish and Enjoy!
- Stir the beef until well combined. Allow the flavors to meld for an additional 2-3 minutes. Just before serving, sprinkle the crispy garlic and shallots garnish over the beef.
- Serve this with freshly steamed white rice, your favorite veggies or salad and garnish with green onions.
Notes
- Choose Good Cuts: Begin with quality beef like sirloin steak or tenderloin for a tasty and tender outcome.
- Quick Searing (Nice Crust): Cook the beef on a high heat briefly to get a nice, caramelized crust while keeping the inside juicy and tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: mains
- Method: pan fry
- Cuisine: asian
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Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
I hope you enjoy making this quick and easy Beef Salpicao recipe!
Nora says
Its tender and savory, also nice choice of meat.
Gupta says
That salpicao sauce is really something, thanks!
Clark says
So much umami on that sauce 😋
Mea says
Nice one Carmen!
Emmalyn says
I really loved it because I tried it with your garlic fried rice 🩷
CC says
😍😍😍
JJ says
Don't forget the rice with these, Western people, I swear! Haha
Kristy Chu says
This looks promising, but can I use pork loin as an alternative?
Carmen Spillette says
I think it would be amazing! Let me know how it goes.