Filipino Beef Salpicao with rice
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.
Servings 3 people
Calories 893kcal
Cost $15
Ingredients
- 4 pounds beef sirloin tip (or beef tenderloin)
Marinade
- 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
Instructions
- 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.
Notes
Spanish variation:
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.
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.
Nutrition
Calories: 893kcal
