Beef Salpicao is an easy and tasty dish made with tender beef and lots of garlic. It cooks quickly in one pan and uses simple ingredients you can find anywhere. This recipe is perfect when you want a quick meal that still tastes great.
Why You’ll Love This Beef Salpicao Recipe
This Beef Salpicao recipe stands out because it’s fast, straightforward, and packed with flavor. The marination of beef in Worcestershire sauce and pepper helps tenderize the meat and infuse it with savory notes. Cooking the beef in batches ensures each piece is perfectly seared with a slight char, locking in juices. The crispy garlic adds a wonderful texture contrast and aroma, while the oyster sauce and butter create a glossy, luscious coating. Whether served over rice or with your favorite side, this dish will quickly become a staple in your dinner rotation.
Ingredients for Beef Salpicao
Here is everything you need to prepare this delicious meal:
- 1 pound beef sirloin, tenderloin, or ribeye steak, cut into 1-inch cubes
- 2 to 3 tablespoons cooking oil
- 6 cloves garlic, thinly sliced
- 2 tablespoons butter
- ¼ cup oyster sauce
For the marinade:
- ¼ teaspoon ground black pepper
- 2 tablespoons Worcestershire sauce or soy sauce
- 1 tablespoon cornstarch
How to Make Beef Salpicao
Start by preparing the beef marinade. In a mixing bowl, combine the beef cubes with Worcestershire sauce, black pepper, and cornstarch. Stir the ingredients well so that each piece of meat is evenly coated. Allow the beef to sit in the marinade for a few minutes while you prepare your cooking setup.
Heat oil in a large pan or wok over medium-low heat. Add the sliced garlic and fry gently until golden and crispy. Be careful not to burn the garlic as it will turn bitter. Once done, remove the garlic from the oil and set aside. The garlic-infused oil left in the pan will add an extra depth of flavor to your dish.
Increase the heat to high. Add the marinated beef cubes to the hot pan in a single layer. To get a good sear, avoid stirring the meat immediately. Let it cook undisturbed for about one minute or until the bottom side develops a light brown crust. Then stir and cook the other sides for about another minute or two. Avoid overcooking the beef; it should be tender and juicy inside.
If your pan isn’t large enough, cook the beef in two batches to avoid overcrowding. Once all the beef is cooked, return any batches to the pan. Push the meat to the sides, creating space in the center of the pan, and add the butter. Stir the butter gently with the beef, allowing it to melt and coat the meat evenly.
Pour in the oyster sauce and stir well to ensure every piece of beef is covered with the rich sauce. Let the meat absorb the sauce for a few seconds. Finally, add the crispy fried garlic back into the pan and give everything a quick stir before turning off the heat.
Transfer the Beef Salpicao to a serving dish. For a finishing touch, garnish with chopped parsley or chives if you have them on hand.
How to Serve Beef Salpicao
Beef Salpicao pairs beautifully with steamed white rice, making for a classic and comforting meal. The rice helps balance the richness of the garlic butter sauce. You can also serve it alongside sautéed vegetables like green beans or broccoli for a nutritious boost. For a more casual setting, try it with buttered noodles or mashed potatoes to soak up all the flavors.
If you want to elevate your presentation, arrange the beef cubes neatly on the plate and sprinkle fresh herbs on top. A wedge of lemon or lime on the side adds a bright contrast if you prefer a touch of acidity with each bite. Whether you keep it simple or dress it up, this dish delivers satisfying flavors that everyone will enjoy.
Expert Tips for Perfect Beef Salpicao
- Use fresh garlic and slice it thinly for even frying and that perfect crispy texture. Avoid minced garlic as it won’t get as crispy and may burn faster.
- Marinate the beef just before cooking for the best flavor and tenderness. Avoid marinating for too long, especially with cornstarch, as it can change the texture.
- When searing the beef, make sure the pan is hot enough to create a good crust without steaming the meat. Overcrowding the pan will reduce the heat and lead to soggy beef.
- Use a high-quality oyster sauce to get the richest taste. You can substitute with soy sauce if needed but expect a slightly different flavor profile.
- Butter is key to adding richness and a glossy finish—don’t skip it! If you want a dairy-free option, try using margarine or a neutral oil, but the taste will be less creamy.
- Serve immediately after cooking for the best texture and flavor. The beef is at its juiciest and the garlic the crispiest right away.
How to Store Beef Salpicao
If you have leftovers, let the Beef Salpicao cool completely before storing it. Place it in an airtight container and keep it in the refrigerator for up to 3 days. When reheating, warm it gently in a pan over low heat to avoid overcooking the beef. Adding a small splash of water or broth can help loosen the sauce.
For longer storage, you can freeze the cooked beef. Use a freezer-safe container or heavy-duty freezer bags. Beef Salpicao will keep well frozen for up to 2 months. Thaw overnight in the fridge before reheating. Note that the texture of the garlic may soften after freezing, but the flavor will still be delicious.
Variations of Beef Salpicao
There are many ways to put your own spin on this classic dish. You can experiment with different cuts of beef like flank steak or even boneless short ribs for varied texture and flavor. If you prefer a bit of heat, add sliced chili peppers or a pinch of cayenne to the marinade or while cooking.
For a lighter version, swap out the butter for olive oil and reduce the oyster sauce quantity. Adding vegetables such as mushrooms, bell peppers, or green beans to the pan can turn this into a hearty stir-fry.
If you want to try a different protein, chicken breast or firm tofu can be marinated and cooked using the same method for a similar taste experience. Just adjust cooking times accordingly.
Frequently Asked Questions About Beef Salpicao
What cut of beef is best for Beef Salpicao?
Tender cuts like sirloin, tenderloin, or ribeye are ideal because they cook quickly and stay juicy. Avoid tougher cuts unless you plan to marinate longer or cook differently.
Can I use soy sauce instead of Worcestershire sauce?
Yes, soy sauce is a common substitute and will still provide the savory flavor you want. The taste will differ slightly but remains delicious.
How long should I marinate the beef?
Marinate for at least 5 minutes up to 30 minutes. Avoid marinating too long with cornstarch as it can affect the texture.
Can I make this dish ahead of time?
You can prepare the beef and marinade in advance, but cook just before serving to ensure the best flavor and texture.
Is Beef Salpicao spicy?
The traditional recipe is not spicy, but you can add chili or pepper flakes if you like some heat.
How do I keep the garlic crispy?
Fry garlic on medium-low heat until golden and remove immediately. Avoid overcrowding and overcooking.
Beef Salpicao
Ingredients
- 1 pound beef sirloin, tenderloin, or ribeye steak (cut into 1-inch cubes)
- 2 to 3 tablespoons cooking oil
- 6 cloves garlic (thinly sliced)
- 2 tablespoons butter
- ¼ cup oyster sauce
- ¼ teaspoon ground black pepper
- 2 tablespoons Worcestershire sauce or soy sauce
- 1 tablespoon cornstarch
Instructions
- In a mixing bowl, combine beef cubes with Worcestershire sauce, black pepper, and cornstarch. Stir well to coat the beef evenly and let it sit for a few minutes.
- Heat oil in a large pan over medium-low heat. Add sliced garlic and fry until golden and crispy, then remove from the pan and set aside.
- Increase heat to high. Add marinated beef cubes in a single layer. Let cook undisturbed for about one minute until the bottom is browned, then stir and cook for another minute or two.
- If necessary, cook beef in batches to avoid overcrowding. Once cooked, return all beef to the pan, push to the sides, and add butter.
- Stir the butter into the beef until melted, then pour in the oyster sauce and stir to coat evenly. Add crispy garlic back into the pan and stir before serving.
- Transfer to a serving dish and garnish with chopped parsley or chives if desired.
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