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Beef Salpicao Recipe

Beef Salpicao Recipe

This Beef Salpicao Recipe is a rich and garlicky Filipino dish made with juicy seared beef cubes coated in a buttery, savory sauce. It has a bold flavor with hints of soy sauce, Worcestershire, and toasted garlic. Perfect for quick dinners or special family meals served with hot rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5
Course: Main Dishes
Cuisine: Filipino
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 680 gram beef sirloin or ribeye – cut into 1-inch cubes
  • 8 cloves garlic – thinly sliced
  • 3 tbsp soy sauce – for savory base
  • 1 tbsp Worcestershire sauce – adds depth
  • 2 tbsp oyster sauce – rich umami flavor
  • 1 tsp brown sugar – balances saltiness
  • ½ tsp black pepper – freshly ground
  • ½ tsp chili flakes – optional heat
  • 2 tbsp olive oil – for searing
  • 2 tbsp unsalted butter – for glossy sauce
  • 2 stalks scallions – chopped for garnish
  • Salt – to taste

Equipment

  • Cast iron skillet or stainless steel pan
  • Mixing bowl
  • Knife and cutting board

Method
 

  1. Pat beef cubes dry using paper towels to ensure a good sear and season lightly with salt and black pepper.
  2. In a bowl, mix soy sauce, Worcestershire sauce, oyster sauce, brown sugar, and chili flakes until well combined.
  3. Heat olive oil in a hot pan over medium heat and fry garlic until golden brown and crispy, then set aside.
  4. Increase heat to medium-high and let the pan get very hot before adding beef.
  5. Sear beef cubes in a single layer for 1½–2 minutes per side until browned and slightly caramelized.
  6. Pour in the prepared sauce and toss quickly until it starts bubbling and coats the beef evenly.
  7. Lower heat and add butter, stirring until it melts and forms a glossy sauce.
  8. Return fried garlic to the pan and mix gently for extra flavor and aroma.
  9. Remove from heat and garnish with chopped scallions before serving hot.

Notes

  • Always use high heat to get a proper sear and avoid steaming the beef.
  • Don’t overcrowd the pan; cook in batches for best texture.
  • Let beef rest for a few minutes after cooking for juicier bites.