Velveted Beef Salpicao
Velveted Beef Salpicao
Ingredients
For Velveting the Beef
- 1 pound beef sirloin, cubed into 1-inch pieces
- 1 tablespoon vegetable oil
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons water
- 1 tablespoon soy sauce
- 1/2 teaspoon granulated sugar
- 1 tablespoon cornstarch
For the Garlic
- 10 garlic cloves, whole, peeled
- 7 garlic cloves, thinly sliced
- 1/2 cup vegetable oil, or as needed, for frying and confiting
For the Sauce
- 4 tablespoons Worcestershire sauce
- 4 tablespoons oyster sauce
- 2 tablespoons soy sauce
To Finish and Serve
- 2 tablespoons unsalted butter
- 1/2 teaspoon black pepper, freshly ground, to taste
- 2 scallions, chopped, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a large bowl, combine the cubed beef with 1 tablespoon of vegetable oil, 1/2 teaspoon of baking soda, 1 1/2 tablespoons of water, 1 tablespoon of soy sauce, 1/2 teaspoon of granulated sugar, and 1 tablespoon of cornstarch. Mix thoroughly until the beef is evenly coated. Let the beef rest at room temperature for 30 minutes to velvet.
⏱️ 2 min
- 2
While the beef is resting, prepare the garlic. In a small saucepan or skillet, heat 1/2 cup of vegetable oil (or enough to submerge the garlic) over medium-low heat. Add the thinly sliced garlic and fry until golden brown and crispy. This will take about 3-5 minutes. Using a slotted spoon, carefully remove the fried garlic chips and place them on a paper towel-lined plate to drain. Keep the oil in the pan.
⏱️ 7 min
- 3
In the same oil used for the chips, add the 10 whole garlic cloves. Confit the garlic over low heat until they are very soft and lightly golden, about 8-10 minutes. Remove the confited garlic from the oil and set aside. Reserve the garlic-infused oil for searing the beef.
⏱️ 10 min
- 4
In a small bowl, whisk together the Worcestershire sauce, oyster sauce, and 2 tablespoons of soy sauce. Set aside.
⏱️ 1 min
- 5
Heat a large skillet or wok over high heat until it is ripping hot. Add 1-2 tablespoons of the reserved garlic-infused oil to the pan. Add the velveted beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the beef hard for 1-2 minutes per side until deeply browned.
⏱️ 4 min
- 6
Once all the beef is seared, return it all to the pan. Pour the prepared sauce mixture over the beef. Add the confited whole garlic cloves and about half of the fried garlic chips to the pan. Add the 2 tablespoons of unsalted butter.
⏱️ 1 min
- 7
Stir everything together, allowing the sauce to thicken into a glaze that coats the beef, about 1-2 minutes. Season with freshly ground black pepper to taste.
⏱️ 2 min
- 8
Serve the Velveted Beef Salpicao immediately over a bed of hot cooked rice. Garnish with the remaining fried garlic chips and chopped scallions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Velveted Beef Salpicao
For Velveting the Beef
- 1 pound beef sirloin, cubed into 1-inch pieces
- 1 tablespoon vegetable oil
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons water
- 1 tablespoon soy sauce
- 1/2 teaspoon granulated sugar
- 1 tablespoon cornstarch
For the Garlic
- 10 garlic cloves, whole, peeled
- 7 garlic cloves, thinly sliced
- 1/2 cup vegetable oil, or as needed, for frying and confiting
For the Sauce
- 4 tablespoons Worcestershire sauce
- 4 tablespoons oyster sauce
- 2 tablespoons soy sauce
To Finish and Serve
- 2 tablespoons unsalted butter
- 1/2 teaspoon black pepper, freshly ground, to taste
- 2 scallions, chopped, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a large bowl, combine the cubed beef with 1 tablespoon of vegetable oil, 1/2 teaspoon of baking soda, 1 1/2 tablespoons of water, 1 tablespoon of soy sauce, 1/2 teaspoon of granulated sugar, and 1 tablespoon of cornstarch. Mix thoroughly until the beef is evenly coated. Let the beef rest at room temperature for 30 minutes to velvet.
⏱️ 2 min - 2
While the beef is resting, prepare the garlic. In a small saucepan or skillet, heat 1/2 cup of vegetable oil (or enough to submerge the garlic) over medium-low heat. Add the thinly sliced garlic and fry until golden brown and crispy. This will take about 3-5 minutes. Using a slotted spoon, carefully remove the fried garlic chips and place them on a paper towel-lined plate to drain. Keep the oil in the pan.
⏱️ 7 min - 3
In the same oil used for the chips, add the 10 whole garlic cloves. Confit the garlic over low heat until they are very soft and lightly golden, about 8-10 minutes. Remove the confited garlic from the oil and set aside. Reserve the garlic-infused oil for searing the beef.
⏱️ 10 min - 4
In a small bowl, whisk together the Worcestershire sauce, oyster sauce, and 2 tablespoons of soy sauce. Set aside.
⏱️ 1 min - 5
Heat a large skillet or wok over high heat until it is ripping hot. Add 1-2 tablespoons of the reserved garlic-infused oil to the pan. Add the velveted beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the beef hard for 1-2 minutes per side until deeply browned.
⏱️ 4 min - 6
Once all the beef is seared, return it all to the pan. Pour the prepared sauce mixture over the beef. Add the confited whole garlic cloves and about half of the fried garlic chips to the pan. Add the 2 tablespoons of unsalted butter.
⏱️ 1 min - 7
Stir everything together, allowing the sauce to thicken into a glaze that coats the beef, about 1-2 minutes. Season with freshly ground black pepper to taste.
⏱️ 2 min - 8
Serve the Velveted Beef Salpicao immediately over a bed of hot cooked rice. Garnish with the remaining fried garlic chips and chopped scallions.
⏱️ 1 min