Beef Salpicao

I spent a good portion of this morning reading through my favorite food blogs, researching the background of beef salpicao. Although I couldn’t find a definitive history of how this dish came about in Philippine cuisine, everyone seem to agree that beef salpicao is wonderfully delicious served as main dish or as appetizer.

Beef salpicao is a quick stir-fry dish, with simple ingredients and uncomplicated cooking process. Having said that, I do have a few suggestions on how to make the most of your salpicao.

  • This dish is a quick stir-fry so for the juiciest morsels, use the choicest cut of beef. I used ribeye steaks but sirloin and tenderloin work well in this recipe, too. Don’t overcook the meat, I like medium rare for succulent, yummy bites!
  • The center of flavor in this dish is the garlic and as you can see, I used a good amount. The thing, though, about this aromatic is that it burns fast, even before it can sufficiently impart its wonderful flavor and aroma to the dish. Burnt garlic=bleeh! The best way I find to properly infuse the butter/oil with garlic flavors is to brown the minced garlic in warm oil. Once the oil is thick with the necessary garlic flavors, crank up the heat to high so the beef can sear nicely.

That’s it, folks. Let’s get started, shall we?

Beef Salpicao
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Prep time
Cook time
Total time
Yield: 4 Servings
Ingredients
    • 2 pounds ribeye steak, cut into 1-inch cubes
    • salt and pepper to taste
    • ¼ cup Worchestershire sauce
    • ¼ cup soy sauce
    • 1 teaspoon sugar
    • ¼ teaspoon red chili pepper flakes
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1 head garlic, peeled and minced
Instructions
  1. In a bowl, combine beef and salt and pepper to taste. Marinate for about 10 minutes.
  2. In a small bowl, combine Worcestershire sauce, soy sauce, brown sugar and red chili pepper flakes. Whisk together until sugar is dissolved. Set aside.
  3. In a wide, thick-bottomed pan over medium heat, add butter and oil. When butter begins to melt, add garlic. Cook, stirring regularly, for about 1 minute or until garlic lightly browns.
  4. Increase heat to high, stirring garlic continously to prevent from burning. Make sure pan is very hot. Add beef and spread across pan. Allow to sear for about 1 to 2 minutes and then turn to sear on other side.
  5. Add Worcestershire-soy sauce mixture and continue to cook, stirring regularly, for about 3 to 5 minutes. Serve hot.

 

 

 

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