Filipino Beef Salpicao
Filipino Beef Salpicao
Ingredients
For the Beef
- 1 1/2 pounds rib eye steak, cut into 1-inch cubes
- 1/4 cup garlic, minced
- 1 tablespoon vegetable oil
- 1/2 cup unsalted butter, cut into 4-5 pats
For the Salpicao Sauce
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon red pepper flakes
For Garnish
- 2 tablespoons green onion, chopped
Instructions
- 1
In a small bowl, combine the soy sauce, Worcestershire sauce, packed brown sugar, and red pepper flakes. Whisk well until the brown sugar is completely dissolved. Set aside.
⏱️ 3 min
- 2
Heat a wok or a large, heavy-bottomed skillet over high heat until it is piping hot, about 2-3 minutes. Add the vegetable oil and swirl to coat the pan.
⏱️ 3 min
- 3
Add the pats of unsalted butter to the hot wok. Once the butter is melted and sizzling, add the minced garlic. Reduce the heat to medium-low and stir the garlic constantly, allowing it to slowly brown without burning, about 2-3 minutes.
⏱️ 3 min
- 4
Increase the heat to high. Add the cubed rib eye steak to the wok in a single layer if possible to ensure even browning. Stir-fry the beef, tossing frequently, until it is nicely browned on all sides, about 3-4 minutes. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 4 min
- 5
Lower the heat to medium-low. Pour the prepared salpicao sauce over the beef in the wok. Mix thoroughly, stirring constantly, allowing the sauce to coat the beef and thicken slightly as the sugars caramelize, about 2 minutes.
⏱️ 2 min
- 6
Remove the wok from the heat immediately to prevent overcooking the beef. If using a sizzling plate, preheat it on the stovetop or in the oven according to its instructions. Transfer the cooked beef and sauce from the wok onto the preheated sizzling plate or directly to serving plates.
⏱️ 2 min
- 7
Garnish with the chopped green onion on top. Serve immediately with steamed white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Filipino Beef Salpicao
For the Beef
- 1 1/2 pounds rib eye steak, cut into 1-inch cubes
- 1/4 cup garlic, minced
- 1 tablespoon vegetable oil
- 1/2 cup unsalted butter, cut into 4-5 pats
For the Salpicao Sauce
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon red pepper flakes
For Garnish
- 2 tablespoons green onion, chopped
Instructions
- 1
In a small bowl, combine the soy sauce, Worcestershire sauce, packed brown sugar, and red pepper flakes. Whisk well until the brown sugar is completely dissolved. Set aside.
⏱️ 3 min - 2
Heat a wok or a large, heavy-bottomed skillet over high heat until it is piping hot, about 2-3 minutes. Add the vegetable oil and swirl to coat the pan.
⏱️ 3 min - 3
Add the pats of unsalted butter to the hot wok. Once the butter is melted and sizzling, add the minced garlic. Reduce the heat to medium-low and stir the garlic constantly, allowing it to slowly brown without burning, about 2-3 minutes.
⏱️ 3 min - 4
Increase the heat to high. Add the cubed rib eye steak to the wok in a single layer if possible to ensure even browning. Stir-fry the beef, tossing frequently, until it is nicely browned on all sides, about 3-4 minutes. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 4 min - 5
Lower the heat to medium-low. Pour the prepared salpicao sauce over the beef in the wok. Mix thoroughly, stirring constantly, allowing the sauce to coat the beef and thicken slightly as the sugars caramelize, about 2 minutes.
⏱️ 2 min - 6
Remove the wok from the heat immediately to prevent overcooking the beef. If using a sizzling plate, preheat it on the stovetop or in the oven according to its instructions. Transfer the cooked beef and sauce from the wok onto the preheated sizzling plate or directly to serving plates.
⏱️ 2 min - 7
Garnish with the chopped green onion on top. Serve immediately with steamed white rice.
⏱️ 1 min