If you’re searching for a bold, savory beef salpicao recipe that’s weeknight-easy yet special enough for guests, you’ve just found your new favorite. This Filipino classic sears tender beef cubes in garlicky oil, then bathes them in a glossy pan sauce of Worcestershire, oyster sauce (or mushroom sauce), and butter. The result is juicy bites with deep umami, a whisper of sweetness, and the unmistakable crunch and aroma of toasted garlic—perfect over hot rice.
Why You’ll Love This Beef Salpicao Recipe
- Quick but luxurious: You’ll get restaurant-style flavor with simple pantry ingredients in under an hour, start to finish.
- Garlic-forward goodness: Infusing oil with garlic, then adding crisped garlic on top, delivers layers of aroma without bitterness.
- Ultra-tender beef: A hot sear locks in juices, and a buttery finish keeps every bite succulent.
- Flexible and family-friendly: Adjust the heat with chilies (or skip them), swap oyster sauce for a mushroom-based option, and serve with rice, noodles, or mashed potatoes.
- Meal-prep friendly: Leftovers reheat beautifully, making tomorrow’s lunch a treat.
Ingredients for Beef Salpicao
Beef & Marinade
- 1 ½ pounds (680 g) beef tenderloin or sirloin, cut into 1-inch cubes
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 4–5 tablespoons Worcestershire sauce
- 2–3 tablespoons garlic-infused olive oil (see below)
Garlic Oil & Aromatics
- 1 head garlic, cloves smashed and roughly chopped
- ⅓ cup olive oil (for infusing and frying the garlic)
Sauce & Finish
- 2 tablespoons oyster sauce or mushroom stir-fry sauce (shellfish-free)
- 2–3 tablespoons unsalted butter, divided
- Optional: 1–2 fresh red chilies or ½ teaspoon red pepper flakes
- Optional: 1 cup sliced mushrooms (button or cremini)
Garnish & Serving
- 1–2 tablespoons chopped parsley or scallions
- Steamed white rice or garlic fried rice (sinangag), for serving
- Lemon wedges (optional, for brightness)
Yield: 4–6 servings
Active Time: 25–30 minutes
Total Time: about 45–55 minutes (including quick marinating)
Ingredient Notes (Substitutions, Healthy Swaps)
- Beef cuts: Tenderloin is classic and ultra-tender; sirloin is more affordable yet still juicy. Ribeye works if you prefer extra marbling. For leaner options, try top sirloin or even flap steak, sliced across the grain.
- Oyster sauce alternatives: For a shellfish-free version, use mushroom stir-fry sauce or a blend of low-sodium soy sauce (1 ½ tbsp) + a pinch of sugar + ¼ teaspoon mushroom powder to mimic the savory sweetness.
- Worcestershire: Many brands contain anchovies. If you need a vegetarian option, use a fish-free Worcestershire or mix soy sauce with a splash of apple cider vinegar and a pinch of brown sugar.
- Butter: Ghee or a dairy-free butter substitute both work; ghee adds a nutty note and higher smoke point.
- Oil: Olive oil is traditional here for the garlic; neutral oil (canola, grapeseed) also works.
- Heat level: Fresh chilies add a fruity kick; red pepper flakes are a quick pantry swap. Omit for a kid-friendly version.
- Lower sodium: Choose reduced-sodium soy/Worcestershire and taste as you go; the butter finish helps balance flavors without extra salt.
Step-by-Step Instructions
Step 1 – Make the Garlic Oil
Peel and roughly chop the garlic. Add olive oil to a small skillet over medium-low heat. When warm (not smoking), add the garlic and cook gently, stirring, until pale gold and fragrant—about 3–5 minutes. Keep the heat low to avoid burning. Strain, reserving both the crisp garlic and the infused oil separately. The garlic will continue to toast slightly off heat; set aside on a paper towel.
Tip: Golden is the goal; deep brown turns bitter. If a few bits go too dark, pick them out.
Step 2 – Season and Marinate the Beef (Briefly)
Pat the beef dry. In a bowl, toss the cubes with salt, pepper, Worcestershire, and 2–3 tablespoons of the garlic-infused oil. Marinate for 10–15 minutes at room temperature while you prepare the pan and any optional add-ins.
Why this works: A brief soak seasons the surface and adds savory depth without breaking down the meat (long marinades can make tender cuts mushy).
Step 3 – Sear the Beef Hot and Fast
Heat a large, heavy skillet (cast iron is ideal) over high heat until very hot. Film it with a little more garlic oil if needed. Add the beef in a single layer without crowding; sear 1–2 minutes per side for medium-rare to medium, working in batches if necessary. Transfer seared beef to a plate and tent loosely with foil.
Searing science: Dry meat + ripping-hot pan = browning (Maillard reaction) that builds complex flavor without steaming.
Step 4 – Build the Sauce
Lower heat to medium-high. If using mushrooms, add them to the same skillet with a dab of butter and sauté until browned, about 2–3 minutes. Stir in oyster (or mushroom) sauce and any chilies; add half the butter and swirl to emulsify, scraping up browned bits. Return the beef (and accumulated juices) to the pan and toss 1–2 minutes to coat.
Step 5 – Finish with Butter and Garlic
Cut the heat to low. Add the remaining butter for a glossy finish. Sprinkle in half of the crispy garlic and toss quickly. Taste and adjust: a pinch of salt, a crack of pepper, or a squeeze of lemon can brighten the dish.
Step 6 – Garnish and Serve
Transfer to a platter or straight onto bowls of steamed rice. Top with the remaining crisp garlic and parsley or scallions. Serve immediately with extra lemon wedges if you like a pop of acidity.
Pro Tips for Success
- Control the garlic: Toast gently and keep half for garnish—this doubles the garlic impact without harshness.
- Don’t crowd the pan: Sear in batches. Crowding traps steam and prevents browning.
- Season at the right times: Lightly salt upfront; finish seasoning after the sauce reduces so you don’t oversalt.
- Butter last for gloss: Adding butter at the end creates a silky coating and rounds out the umami.
- Cut even cubes: Uniform 1-inch pieces cook at the same pace and stay juicy.
- Rest briefly: A minute on the plate before saucing helps juices redistribute, especially if you prefer medium.
Flavor Variations
- Black Pepper Salpicao: Add ½–1 teaspoon coarsely cracked black pepper to the sauce for a bold, pepper-steak vibe.
- Garlic-Lemon Salpicao: Finish with 1–2 teaspoons lemon juice and zest for brightness—especially good with rich cuts.
- Mushroom Umami Boost: Sauté 1 cup mushrooms with a sprinkle of mushroom powder; finish with chives instead of parsley.
- Spicy Chili Salpicao: Use bird’s eye chilies or a spoon of chili crisp to add heat and a hint of smokiness.
- Honey-Soy Glaze: Swap oyster sauce for 1 ½ tbsp soy sauce + 1 tsp honey; reduce until syrupy for a sweet-savory finish.
Serving Suggestions
- Classic pairing: Hot steamed rice or garlicky sinangag to soak up the savory sauce and crunchy garlic bits.
- Vegetable sides: Quick-blistered green beans, garlicky bok choy, or a tangy cucumber salad to refresh the palate.
- Noodle night: Toss with buttered egg noodles or garlic spaghetti for a steak-pasta fusion that’s weeknight-friendly.
- Party bites: Skewer the beef cubes and serve as pintxos with toothpicks, a bowl of lemon wedges, and extra crisp garlic.
- Surf-n-turf: Add sautéed shrimp (or tofu) in the last minute for a hearty, mixed-protein platter.
Storage and Freezing Instructions
- Refrigerate: Cool leftovers and store in an airtight container for up to 3–4 days.
- Reheat: Warm gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving too long—it can overcook the beef.
- Freeze: For best texture, freeze just-seared beef (without sauce) up to 2 months. Thaw overnight in the fridge, then make the sauce fresh and finish as directed. If freezing finished salpicao, expect slightly firmer texture after reheating.
Nutrition Facts (Per Serving)
Approximate values for 6 servings.
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 320 | 25 g | 5 g | 21 g | 0–1 g | 700–850 mg |
Notes: Values vary by cut of beef, sauce brand, and butter amount. To lower sodium, use reduced-sodium soy/Worcestershire and add salt only at the end to taste.
FAQ About Beef Salpicao Recipe
What cut of beef works best for salpicao?
Tenderloin is a classic for its buttery tenderness, but sirloin is a great value with plenty of flavor. Ribeye yields a richer, more marbled bite, while flank or flap steak can work if you slice against the grain and avoid overcooking. The key is quick, high-heat searing and not overcooking past medium to maintain juiciness.
Can I make beef salpicao without oyster sauce?
Absolutely. If you avoid shellfish, use mushroom stir-fry sauce for similar savory depth. Another option is a mix of low-sodium soy sauce with a pinch of sugar and a dash of mushroom powder. Taste and adjust the sweetness and saltiness so the sauce stays balanced and glossy.
How do I keep the garlic from burning?
Use medium-low heat and stir constantly as it turns pale gold. Remove from heat just before your target color because it keeps cooking off-heat. Strain and reserve the oil and garlic separately. If some pieces turn deep brown, discard them to avoid bitterness. Finish the dish with the crisp garlic so it stays crunchy.
Can I make this dairy-free or lighter?
Yes. Replace butter with a dairy-free alternative or a drizzle of good olive oil for sheen. To lighten the dish, use a leaner cut of beef and reduce the butter to one tablespoon at the end. Pair with steamed vegetables and brown rice for a balanced plate without losing that signature garlicky flavor.
What should I serve with beef salpicao?
Steamed jasmine rice is classic. For more texture, serve with garlic fried rice, buttered egg noodles, or creamy mashed potatoes. Add a bright side—like a cucumber salad, quick-pickled radishes, or sautéed greens—to cut through the richness and refresh your palate between bites.
Can I meal-prep beef salpicao?
Definitely. Sear the beef slightly under your preferred doneness, cool, and refrigerate separately from the sauce components. When ready to eat, warm the sauce, toss in the beef to finish cooking, and top with fresh crisp garlic. This approach keeps the meat juicy and the garlic crunchy, even after a day or two.
Final Thoughts
Beef salpicao is proof that a handful of everyday ingredients—garlic, Worcestershire, oyster or mushroom sauce, and butter—can create a big, satisfying flavor. The technique is simple: toast the garlic gently, sear the beef hot and fast, then finish with a velvety, savory glaze. Whether you keep it classic or riff with mushrooms, chilies, or lemon, this beef salpicao recipe brings weeknight ease and celebration-worthy taste to your table. Serve it over rice, shower it with crisp garlic, and watch everyone ask for seconds.
Easy Beef Salpicao
Ingredients
Beef & Marinade
- 1.5 pounds beef tenderloin or sirloin, cut into 1‑inch cubes
- 1 teaspoon kosher salt (or to taste)
- 0.5 teaspoon freshly ground black pepper
- 4 tablespoons Worcestershire sauce
- 2.5 tablespoons garlic‑infused olive oil (see below)
Garlic Oil & Aromatics
- 1 head garlic, cloves smashed and roughly chopped
- 0.333 cup olive oil (for infusing and frying the garlic)
Sauce & Finish
- 2 tablespoons oyster sauce or mushroom stir‑fry sauce (shellfish‑free)
- 2.5 tablespoons unsalted butter, divided
- 1 fresh red chilies optional: 1–2 fresh red chilies or ½ teaspoon red pepper flakes
- 1 cup sliced mushrooms (button or cremini) optional
Garnish & Serving
- 1.5 tablespoons chopped parsley or scallions
- 2 tablespoons lemon wedges optional, for brightness
- 4 servings steamed white rice or garlic fried rice (sinangag), for serving
