Every Filipino family has their own version of Salpicao, but I had to share the one that I grew up with in the Philippines. It's quick to put together and so great to have as a steak bite appetizer or served with garlic rice (sinangag) as a main dish. Just like lumpia or kinilaw or chicken adobo, it is a Filipino dish crowd pleaser and personally a comforting dish that reminds me of home.
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Some Notes on the Ingredients
(mushrooms aren't pictured above. To see full list of ingredients, see the recipe card)
- Meat: What makes a good salpicao is how tender the beef is. I use ribeye for the marbling and it can still be tender when cooked on high heat. You can also use tenderloin, which is also a good option.
- Mushrooms: This is optional and it does take an extra step to prepare these but I promise it's worth it! I love adding that extra umami to the dish. I use baby bellas but button mushrooms would work well here too.
- Butter: Make sure you're using cold butter at the end to thicken and emulsify the sauce.
- Sauce: Worcestershire sauce lays the foundational savory flavor, while teriyaki adds a non-traditional sweetness. We also add Oyster sauce for umami.
*See full list of ingredients and quantities in the recipe card.
How to Prepare Beef Salpicao
1. Prep the Beef: Season the beef cubes generously with salt and fresh cracked black pepper.
2. Mix Sauces: Combine Worcestershire, teriyaki, oyster sauce, and chili flakes in a bowl.
3. Cook Garlic: In a hot pan with oil, sauté half of the thinly sliced garlic until golden and crispy, then set aside—this will be used for garnishing.
4. Sauté Mushrooms: In the same pan, sauté mushrooms until just tender, 5-7 minutes.
5. Cook the Beef: Increase the heat, add a tablespoon of olive oil. Once the pan is hot, add the beef cubes and sear on one side for about 2 minutes. Then stir in the remaining garlic and pre-mixed sauce. Continue to cook for an additional 2 minutes.
6. Finish with Butter: Lower the heat, add cold butter to the pan, and stir it in to coat the meat and emulsify the sauce.
7. Serve: Serve this immediately and garnish with the crispy garlic and freshly chopped scallions
Tips for Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat until just warmed through or in the microwave. Just make sure not to overheat it to avoid the meat from being too tough.
Beef Salpicao
Equipment
- 1 frying pan
Ingredients
- 2 rib eye steak 10-12 oz
- kosher salt
- black pepper
- 2 tablespoon olive oil
- 8 garlic cloves thinly sliced
- 8 oz mushrooms sliced
- 1 tablespoon Worcestershire sauce
- 2 tablespoon teriyaki sauce
- 1 teaspoon oyster sauce
- ½ teaspoon chili flakes
- 2 scallions chopped
- 2 tablespoon butter cold
Instructions
- Prep the Beef: Season the beef cubes generously with salt and fresh cracked black pepper.
- Mix Sauces: Combine Worcestershire, teriyaki, oyster sauce, and chili flakes in a bowl.
- Cook Garlic: In a hot pan with oil, sauté half of the thinly sliced garlic until golden and crispy, then set aside—this will be used for garnishing.
- Sauté Mushrooms: In the same pan, sauté mushrooms until just tender, 5-7 minutes.
- Sear the Beef: Increase the heat, add a tablespoon of olive oil. Once the pan is hot, add the beef cubes and sear on one side for about 2 minutes. Then stir in the remaining garlic and pre-mixed sauce. Continue to cook for an additional 2 minutes.
- Finish with Butter: Lower the heat, add cold butter to the pan, and stir it in to coat the meat and emulsify the sauce.
- Serve: Serve this immediately and garnish with the crispy garlic and freshly chopped scallions
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Isabelle says
[I am the author of this recipe]
Made this for friends and family and they loved it! They even made it themselves and said it was a good one to keep on rotation!
Otto says
Tried this salpicao and it's as a scrumptious as it gets, especially with rice! An immediate Filipino favorite! Can safely say this recipe is perfected
Otto says
And here are the deserved 5 stars!
Newel Tasting Table says
So glad you liked it! 🙂