Beef Salpicao is a savory, garlicky Filipino dish of steak cubes coated in a rich soy garlic sauce. Ready in 30 minutes, it couldn’t be easier to make.
Think garlic steak bites, Filipino-style. The use of oyster sauce and liquid seasoning give it that bold, savory flavor that makes it so addictive.
I like to coat my beef in cornstarch, which isn’t traditional, but it tenderizes the meat even more and helps the sauce cling to every piece.
Then there’s the garlic. Lots of it. Every cube of beef gets coated in it.
And yes, it’s quick. Thirty minutes, tops. So if you’re still wondering what’s for dinner, now you know.
What Is Beef Salpicao?
Beef salpicao is a popular Filipino dish made with cubes of beef cooked in garlic, soy sauce, oyster sauce, and other savory seasonings. It’s bold, garlicky, and salty, and is often served over rice or with beer.
Despite the name, Filipino beef salpicao is not the same as Portuguese salpicão. In Portugal, salpicão refers to a cured pork sausage. Filipino salpicao is completely different, more similar to garlic steak bites than sausage.
Ingredients
Many of these ingredients are Asian condiments that you can find in the Asian aisle of larger grocery stores, at Asian supermarkets, or online through retailers like Weee.
- Beef. Use good-quality beef. This is a quick recipe; we’re not braising or simmering for hours, so the cut makes a big difference. I used ribeye, but sirloin or tenderloin work well too.
- Garlic. Use a LOT. Salpicao is meant to be garlicky. I think I used more cloves than there were cubes of meat.
Marinade
- Knorr or Maggi liquid seasoning is a savory, umami-rich condiment similar to soy sauce but slightly sweeter.
- Mirin adds a mild sweetness that balances the salty elements. You’ll also use this for the sauce. If you don’t have mirin, substitute with 1 tablespoon sugar mixed in 3-4 tablespoons of white wine.
- Black pepper adds gentle heat.
- Cornstarch helps tenderize the meat and creates a light coating that thickens the sauce later. It also gives the beef a smoother texture. You can also use flour.
Sauce
- Oyster sauce gives the dish a rich, savory flavor with a touch of sweetness. It’s thick and glossy, which helps the sauce cling to the beef.
- Dark soy sauce is thicker, darker, and slightly sweeter than regular soy sauce. It adds color and richness rather than pure saltiness. If you only have regular soy sauce, use that instead, but the final dish will be lighter in color.
- Worcestershire sauce adds a tangy, slightly sweet, and savory note with hints of vinegar and spice. It deepens the flavor without overpowering it.
How to Make Filipino Beef Salpicao
Once your ingredients are prepped, this dish comes together in minutes.
1. Marinate the beef. Place the ribeye cubes in a bowl. Add the marinade ingredients and massage until evenly coated. Cover and set aside while you prepare the rest.
2. Prepare the garlic and sauce. Finely chop the garlic. In a small bowl, whisk together all the sauce ingredients and set aside.
3. Fry the garlic. Heat oil in a pan over medium heat. Fry the garlic until golden brown and crisp. Remove and set aside.
4. Sear the beef. In the same pan, add a little more oil if needed. Cook the ribeye over high heat in a single layer. Let it sear undisturbed before turning. Cook to your preferred doneness.
5. Add the sauce. Pour in the prepared sauce and return the fried garlic to the pan. Cook until the sauce thickens and coats the beef.
Serve. Serve over steamed rice. Enjoy!
Tips and Variations
Here are a few tips to help you get the best salpicao.
- Use good-quality beef. Since this dish cooks quickly, the quality of the beef really matters. Choose tender cuts like ribeye, sirloin, or tenderloin for the best texture and flavor.
- Do not overcrowd the pan. Cook the beef in batches if needed. Overcrowding lowers the heat and keeps the meat from developing that flavorful crust.
- Cook over high heat. Salpicao is meant to cook fast. High heat gives you a good sear while keeping the inside tender.
- Do not overcook the beef. Because the cubes are small, they cook quickly. Pull them off the heat as soon as they reach your desired doneness to avoid tough meat.
- Add mushrooms. Toss in sliced mushrooms and sauté until tender for an extra earthy flavor.
- Make it spicy. Add chili flakes or a drizzle of chili oil for heat.
- Add butter. Some versions include butter for extra richness. Stir in a small amount at the end for a silkier finish.
- Try pork salpicao. Use pork tenderloin or pork shoulder cut into cubes and cook the same way.
What to Serve with Beef Salpicao
Rich, salty, and packed with umami, beef salpicao calls for sides that balance its bold garlic flavor.
- Steamed White Rice. The classic choice. It soaks up the rich soy-garlic sauce and turns it into a full meal.
- Garlic Rice. If you really love garlic, serve it with garlic fried rice. for even more flavor.
- Cold Beer. This dish is often enjoyed as pulutan, a Filipino term for food served alongside alcoholic drinks. Pulutan dishes are usually salty, garlicky, and packed with flavor, making them perfect with an ice-cold beer.
- Atchara (Pickled Papaya). A little acidity cuts through the richness beautifully.
How to Store and Reheat
To Store: Transfer beef salpicao to an airtight container and refrigerate for up to 3 to 4 days.
To Reheat: Reheat in a skillet over medium-low heat, or microwave in 30-second intervals, stirring in between.
Beef Salpicao
Ingredients
- 1 pound ribeye cut into bite-sized cubes
- 2 heads garlic minced
- Oil for frying
- Chopped fresh parsley for garnish (optional)
- 3 tablespoons Knorr liquid seasoning
- 3 tablespoons minced
- 1 teaspoon black pepper
- 3 tablespoons cornstarch
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons mirin
- 1 teaspoon Worcestershire sauce
- 5 tablespoons water
Instructions
- Place the ribeye cubes in a bowl. Add the marinade ingredients and massage until evenly coated. Cover and set aside while you prepare the rest.
- Mince the garlic. In a small bowl, whisk together all the sauce ingredients and set aside.
- Heat oil in a pan over medium heat. Fry the garlic until golden brown and crisp. Remove and set aside.
- In the same pan, add more oil if needed. Cook the ribeye over high heat in a single layer. Let it sear undisturbed before turning, and cook to your preferred doneness.
- Pour in the prepared sauce and return the fried garlic to the pan. Cook until the sauce thickens and coats the beef.
- Serve over steamed rice. Enjoy!
