Beef Salpicao Recipe

Beef Salpicao with toasted garlic bits on a serving plate with garlic rice.

4.89 from 9 votes

Beef Salpicao is a one-pan, quick, and easy dish made of tender beef chunks coated with a savory sauce that is full of rich, garlicky flavor. It is done in less than 15 minutes using easy-to-find ingredients—the perfect addition to your weeknight meal rotation

Prep Time10

Cook Time20

Course: Dinner, Lunch, Main Course

Cuisine: Filipino

Keyword: beef sirloin, garlic, oyster sauce, ribeye, Worcestershire sauce

Servings:

Calories: 281kcal

Author: Bebs

Ingredients

1 pound beef sirloin or tenderloin or ribeye steak cut into 1-inch cubes
2-3 tablespoons oil
6 cloves garlic thinly sliced
2 tablespoons butter
¼ cup oyster sauce

FOR MARINADE:

¼ teaspoon pepper
2 tablespoons Worcestershire sauce or soy sauce
1 tablespoons cornstarch

US Customary - Metric

Instructions

In a bowl, combine beef, Worcestershire sauce, and pepper. Stir well. Add the cornstarch and mix until meat is well coated. Marinade for a few minutes or until ready to use.
1 pound beef sirloin or tenderloin or ribeye steak, ¼ teaspoon pepper, 2 tablespoons Worcestershire sauce, 1 tablespoons cornstarch
Add oil and garlic to a wok or large pan and turn the heat to medium-low. Fry garlic until lightly golden and crispy. Remove the garlic from the oil.
2-3 tablespoons oil, 6 cloves garlic
In the same wok or pan with oil, turn the heat to high. Once hot, add the meat and spread it in the pan evenly. If needed, do this in 2 batches. Once added to the wok or pan, do not stir the meat for about a minute or until the bottom side is brown and lightly charred. Then stir to cook the other side. Remember not to overcook the meat. 2 minutes per batch tops.
Add the first batch back to the pan (if done in batches). Move the meat to the sides and add butter. Stir and cook for 30 seconds.
2 tablespoons butter
Add the oyster sauce and stir to coat the meat, then allow the meat to absorb the sauce. Add back the fried garlic, stir and turn off the heat.
¼ cup oyster sauce
Transfer to a serving dish. Garnish with parleys or chives if available.

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