Beef Salpicao is a 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 this beef dish and how it came about in Philippine cuisine. Although I didn’t find a definitive history, from what I read, it appears salpicao is a derivative of the Spanish word salpicar, which means to spatter, sprinkle, or pepper. An appropriate description for the dish as it is 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.
Ingredient notes
- Beef– 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.
- Salt and pepper– salt enhances the flavor, while the pepper adds a touch of zing. Use freshly ground pepper for the best taste.
- Butter and oil– using them together increases the smoke point and adds depth of flavor.
- Garlic- use fresh for optimum results. This flavor powerhouse takes the dish up a notch in aroma and taste!
- Soy sauce and Worcestershire sauce– for a salty and umami taste
- Brown sugar– balances the flavors by counteracting the saltiness.
- Red pepper flakes– for a touch of spice
Ingredient suggestions
- Add meaty button mushrooms to deliciously extend servings without breaking the bank.
- For a pop of color and freshness, toss chopped green onions in the pan during the last minute of cooking or sprinkle over the beef just before serving.
- Beef Salpicao is a simple dish 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. You can use other proteins, such as boneless chicken meat or pork tenderloin (lomo).
Beef Salpicao cooking steps
This is a quick overview. See the recipe card below for more detailed instructions.
- Cook garlic in butter and oil until lightly browned and aromatic.
- Add seasoned ribeye and cook on high heat until nicely seared.
- Add the sauce mixture and stir regularly to coat the meat evenly.
- Continue to cook the beef to the desired doneness, stirring regularly. Remove from heat and serve with chopped green onions and fried garlic bits.
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 them to an airtight container and keep them in the freezer for up to 3 days.
- Heat in a wide, heavy-bottomed pan or wok over high heat, stirring occasionally.