Garlic Beef
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
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November 15, 2024
Beef Salpicao is a popular Filipino dish made with tender beef sautéed in garlic, soy sauce, and butter. Its name is believed to come from the Spanish word salpicón, a dish traditionally made with chopped meat, though the Filipino version is cooked and served hot.
The dish likely evolved from Spanish influences during the colonial period, with local adaptations using ingredients like soy sauce and vinegar. Filipino chefs began experimenting with beef in the mid-20th century, especially as beef became more accessible. Today, Beef Salpicao is often made with tender cuts like sirloin or tenderloin and has become a favorite at special occasions and in Filipino restaurants, known for its rich, garlicky flavor.
While this wasn't a dish I grew up with, I discovered it later in life. Now, it’s firmly in my comfort food rotation, and I hope it will become a favorite of yours too!
In a large bowl, toss the beef cubes (1 ½ lb) with cornstarch (1 Tbsp), salt (1 tsp), and pepper (1 tsp), ensuring each piece is evenly coated. Set aside for 15 minutes to allow the seasoning to adhere.
In a small bowl, combine the soy sauce (⅛ cup), oyster sauce (⅛ cup), Worcestershire sauce (⅛ cup), and brown sugar (1 Tbsp). Set aside.
Heat the oil (¼ cup)in a large skillet over medium heat. Add half of the minced garlic (reserve the other half for later). Cook, stirring frequently, until the garlic turns golden brown and crispy. Remove from the skillet and set aside.
In the same skillet with the garlic oil, add the seasoned beef cubes. Sear for 2-3 minutes, being careful not to overcook the beef. The steak should still be tender and juicy.
Add the sauce mixture and the remaining garlic to the skillet. Stir well to combine. Let the mixture cook for an additional 3-5 minutes, or until the sauce thickens and the beef reaches your desired level of doneness.
Once the sauce has thickened, turn off the heat and stir in the cold butter (2 Tbsp). Continue stirring until the butter has melted and incorporated into the sauce, creating a rich, glossy finish.
Top the dish with the crispy fried garlic and garnish with scallions or chives, if desired. Serve with steamed white rice or enjoy as a flavorful appetizer (pulutan).
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