by Joost NusselderUpdated: August 26, 2022
I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more
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.
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
In this post we'll cover:
- 1 Beef Salpicao Recipe Tip and Preparation
- 2 Filipino Beef Salpicao with rice
- 2.1 Ingredients1x2x3x
- 2.2 Instructions
- 2.3 Notes
- 2.4 Nutrition
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.
Check out this great Filipino recipe for carna asada as well
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
Joost Nusselder
Beef Salpicao’s origins are virtually unknown, but looking at the ingredients and the way it is cooked, one can guess that it hasChinese origins, but that is because of the dish being stir-fried.
No ratings yet
Prep Time 40 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Filipino
Servings 3 people
Calories 893 kcal
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.
Nutrition
Calories: 893kcal
Keyword Beef
Tried this recipe?Let us know how it was!
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!
Also read: this is the way to make the tagalog meaning of bistek steak
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
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.
