Filipino Beef Salpicao

Why You’ll Love This Recipe

This dish comes together quickly using simple pantry staples, yet it tastes like something you’d get at a high-end restaurant. The beef is juicy and tender, and the generous amount of garlic gives it that signature flavor. It’s also extremely versatile—serve it as a main course, pulutan (bar chow), or even as part of a festive spread. Plus, it’s easy to customize with mushrooms, chili flakes, or a splash of wine for extra flair.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef tenderloin or sirloin (cut into cubes)
• Garlic (minced or thinly sliced)
• Olive oil or butter
• Soy sauce
• Worcestershire sauce
• Ground black pepper
• Salt (to taste)
• Red chili flakes (optional)
• Mushrooms (optional)
• Green onions or fried garlic chips for garnish (optional)

Directions

1. Season the beef cubes with salt and black pepper.
2. Heat oil or butter in a skillet over medium-high heat. Add garlic and sauté until lightly golden and fragrant. Remove some for garnish if desired.
3. Add the beef cubes in a single layer. Sear without moving for 1–2 minutes per side for a good crust.
4. Pour in the soy sauce and Worcestershire sauce. Stir well to coat the beef evenly.
5. Cook for another 1–2 minutes, or until beef is just cooked through but still juicy.
6. Add red chili flakes or mushrooms at this stage if using. Cook briefly until heated through.
7. Turn off heat and let the dish rest for a minute.
8. Garnish with green onions or reserved garlic before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: Approximately 20 minutes

Variations

• Spicy Version: Add chopped red chilies or more chili flakes for extra heat.
• Wine Boost: Add a splash of red wine or brandy during cooking for a deeper flavor.
• Butter Finish: Stir in a pat of butter at the end for extra richness.
• Mushroom Mix: Add button or shiitake mushrooms for an earthy twist.
• Garlic Overload: Top with crispy fried garlic chips for extra crunch and flavor.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm gently in a skillet over medium heat until just heated through. Avoid overcooking the beef to maintain tenderness.
Freezing is not recommended, as it may affect the texture of the beef once reheated.

FAQs

What cut of beef is best for salpicao?

Tenderloin, sirloin, or ribeye are great choices since they cook quickly and stay tender. Avoid tougher cuts unless marinated longer.

Is Filipino salpicao the same as the Spanish version?

No, the Filipino version has evolved separately and often features soy sauce and Worcestershire, which aren’t traditional in Spanish cuisine.

Can I marinate the beef ahead of time?

Yes, you can marinate it in soy sauce, Worcestershire, and garlic for up to 2 hours. However, it’s not necessary for tender cuts like tenderloin.

What can I serve with beef salpicao?

Garlic fried rice, mashed potatoes, steamed vegetables, or even a fresh salad pair well.

Can I use chicken instead of beef?

Yes. Chicken thigh fillets are a good alternative—just adjust the cook time accordingly.

How do I avoid overcooking the beef?

Use high heat, sear quickly, and remove from heat as soon as the beef is browned but still slightly pink inside.

What’s the role of Worcestershire sauce in this dish?

It adds a complex umami flavor and slight tang that complements the soy sauce and garlic beautifully.

Is this dish gluten-free?

It can be made gluten-free by using tamari instead of soy sauce and checking that the Worcestershire sauce is gluten-free.

Can I make this dish spicy?

Absolutely—just add chili flakes, chopped fresh chilies, or a splash of chili oil to bring the heat.

Can I cook this in advance?

You can prep the ingredients ahead, but for best results, cook it just before serving to keep the beef tender and juicy.

Conclusion

Filipino Beef Salpicao is a fast, flavorful, and incredibly satisfying dish that’s perfect for both everyday meals and special occasions. With its bold garlic flavor, tender beef, and savory sauce, it’s a true comfort food classic that’s easy to make and hard to forget. Serve it with rice, potatoes, or a cold beer—and enjoy every garlicky bite.

Filipino Beef Salpicao

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Filipino Beef Salpicao is a quick and savory stir-fried beef dish loaded with garlic and umami flavors from soy sauce and Worcestershire sauce. Juicy beef cubes are seared to perfection and finished with a garlicky glaze—perfect with garlic rice or mashed potatoes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir Fry
• Cuisine: Filipino
• Diet: Halal

Ingredients

• 1 lb beef tenderloin or sirloin, cut into cubes
• 6 cloves garlic, minced or thinly sliced
• 2 tablespoons olive oil or butter
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground black pepper
• Salt, to taste
• 1/4 teaspoon red chili flakes (optional)
• 1/2 cup sliced mushrooms (optional)
• Chopped green onions or fried garlic chips for garnish (optional)

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Instructions

1. Season the beef cubes with salt and black pepper.
2. Heat oil or butter in a skillet over medium-high heat. Add garlic and sauté until lightly golden and fragrant. Remove some for garnish if desired.
3. Add the beef cubes in a single layer. Sear without moving for 1–2 minutes per side to develop a good crust.
4. Pour in soy sauce and Worcestershire sauce. Stir well to evenly coat the beef.
5. Cook for another 1–2 minutes, just until beef is cooked through but still tender.
6. Add chili flakes or mushrooms at this stage if using. Stir briefly until heated through.
7. Turn off the heat and let the dish rest for a minute before serving.
8. Garnish with green onions or reserved garlic, and serve hot with garlic rice or mashed potatoes.

Notes

• Use high heat to sear the beef quickly and avoid overcooking.
• Choose tender cuts like sirloin or tenderloin for best texture.
• Add mushrooms for an earthy flavor or chili flakes for heat.
• For extra richness, finish with a small pat of butter off heat.
• Serve immediately to keep the beef juicy and tender.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 360
• Sugar: 1g
• Sodium: 780mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 36g
• Cholesterol: 105mg