Filipino Beef Salpicao Recipe
Beef Salpicao’s origins are virtually unknown, but looking at the ingredients and the way it is cooked, one can guess that it has Chinese origins, but that is because of the dish being stir-fried.
Another lead will tell us that it has Latin American origins, specifically Portuguese, but their version of salpicao is entirely different from the Filipino one.
Another guess is that it is Spanish-influenced as the word “salpicao” sounds like the Spanish “salpicar.” With an unclear history, we can only speculate, then.
What is sure though is that this combination of Worcestershire sauce, soy sauce, juicy beef, and lots of garlic is sure to tickle one’s taste buds.
Imagining the combination of these ingredients in this beef salpicao recipe is already mouthwatering.
In this post we'll cover:
Beef Salpicao Recipe Tip and Preparation
Being a stir-fry recipe, one is not supposed to burn the beef and the other ingredients; you only have to make sure that the liquid that was used to marinate the beef is already evaporated.
In choosing which part of beef to cook, it is always best to choose the meatiest parts such as sirloin or tenderloin. Beef flank is also recommended.
Also, do not overcook the beef as you do not want to end up with a well-done beef stir fry (we all know how hard beef can be if it is well done).
This beef salpicao recipe will only lend its beef’s juiciness if the beef is done medium rare as the sauces will seep into the meat.
Filipino Beef Salpicao with rice
- 4 pounds beef sirloin tip (or beef tenderloin)
- ¼ cup olive oil
- ¼ cup Maggi or Knorr seasoning
- ¼ cup Worcestershire sauce
- 1 tbsp paprika powder
- garlic as much as you like
- butter as much or as little as you like
- Cut beef into cubes, about 1-inch in size. Marinate beef in all the ingredients for at least 2 hours.
- To cook, heat olive oil in a pan over medium-high heat. In batches, sear the cubes of beef until well-browned. Set aside. When all the cubes are browned, add them back to the pan and add butter. Cook until butter has melted and the beef is cooked.
- Meanwhile, fry garlic slices in olive oil until lightly browned. Be careful and do not let the garlic burn!
- Strew garlic chips over the beef and serve immediately. This is great with plain white rice.
Omit Knorr/Maggi seasoning in the marinade.
Use only 2 tablespoons of Worcestershire sauce in the marinade (instead of 1/4 cup).
Double the amount of paprika in the marinade, using a combination of Spanish smoked hot paprika and Spanish smoked sweet paprika. Proceed with the rest of the recipe.
Also, because of the presence of the olive oil in its marinade, it cannot be helped that this beef salpicao recipe is going to be on the oily side, this can be countered by either eating the dish with heaps of warm rice or having sauteed vegetables, preferably buttered cabbages and carrots as a side dish.
Have a nice day!
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.