Beef salpicao is a 20-minute Filipino stir-fry of tender ribeye, loads of garlic, and a savory-sweet sauce that glazes the beef as it cooks. It's our Filipino way of enjoying steak - no knife needed, just chopsticks or a fork and a big scoop of rice. If you've ever ordered it at a Filipino restaurant and thought there must be some trick to making it at home, there isn't - but there are two things worth knowing before you start.
First, use ribeye. The fat keeps the beef tender under high heat. Second, cook in batches so the pan stays hot enough to sear. Do those two things and the rest is just putting the sauce together.
It's the same idea behind my Garlic Butter Steak Bites and Potatoes - bite-sized beef, high heat, butter, garlic. The Filipino version just hits differently with that Worcestershire-oyster sauce glaze and a pile of crispy garlic on top.
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Salpicao actually has Spanish roots - it originally referred to a type of marinated meat dish, and it made its way into Filipino cooking through the Spanish colonial period. But the Filipino version is its own thing: quick-cooked over very high heat, finished with butter and garlic, and built to be eaten with a big scoop of rice. It's been a staple at Filipino restaurants for years and it deserves to be in the regular weeknight rotation at home too.
I started making this because my kids will eat anything with garlic butter on it. Ribeye was the upgrade I made after a few test runs with sirloin - the difference in tenderness is noticeable, especially on a fast high-heat cook like this. If you like bold garlic-forward sauces, my chicken adobo with pineapple hits a similar sweet-savory note and is just as easy.
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Why You'll Love This Recipe
- Fast - Ready in 20 minutes, start to finish
- One pan - Sear the beef, build the sauce, done
- Big garlic flavor - Two full heads, some crispy, some in the sauce
- That sauce - Worcestershire, oyster sauce, soy sauce, and brown sugar cook down into a sticky glaze you'll want on everything
- Ribeye - The fat content keeps the beef tender even at high heat
What Is Filipino Beef Salpicao?
Beef salpicao is a Filipino stir-fry of bite-sized beef pieces cooked quickly over high heat and finished with a glossy garlic butter sauce. The name comes from Spanish - "salpicón" referred to minced or chopped meat - and the dish traveled into Filipino cuisine through centuries of Spanish influence. What we have now is distinctly Filipino: fast, punchy, heavy on garlic, and made to be eaten over white rice.
It shows up on the menu at almost every Filipino restaurant. It's one of the more ordered beef dishes, right alongside burger steak and bistek. And it's genuinely one of the easiest to make at home once you know what you're doing.
Ingredients
A few notes on what matters most here.
- Ribeye is the right cut for this. It has enough fat marbling to stay juicy and tender during a fast, high-heat sear. Sirloin and tenderloin work, but ribeye is the version that gets you closest to what you'd order at a Filipino restaurant. Cut it into roughly 1-inch cubes - big enough to get a good sear without overcooking in the center.
- Garlic is the star of this dish, not a background flavor. Two full heads. Part of it gets crisped up in oil first and saved for the topping. The rest goes into the sauce. Don't hold back here - this is a garlic-forward dish and that's the whole point.
- Worcestershire sauce adds a deep, slightly tangy umami note that soy sauce alone doesn't give you. It's one of the things that makes Filipino salpicao taste the way it does. Don't skip it.
- Brown sugar balances the saltiness and helps the sauce caramelize and cling to the beef. Just enough to pull everything together without making it sweet.
How to Make Beef Salpicao
- Make the Crispy Garlic - Heat 2 tablespoons of oil in your pan over medium heat. Add your sliced garlic from one head and cook slowly, stirring, until golden and crispy. Watch it closely - garlic goes from golden to burnt fast. Remove with a slotted spoon and set aside. Keep the garlic oil in the pan.
- Sear the Beef - This is the most important step. Pat the beef completely dry with paper towels. Wet beef steams instead of sears and you'll lose that deep brown crust. Season with salt and pepper. Crank the heat to high. Add the beef - but only in a single layer and in batches. Do not crowd the pan. Sear each batch for about 1 minute per side. You want dark color, not slow cooking. Remove each batch and set aside.
- Build the Sauce and Finish - In a small bowl, combine the soy sauce, oyster sauce, Worcestershire sauce, and brown sugar. Stir until the sugar dissolves. Pour in the sauce mixture and let it bubble for about a minute, scraping up any bits from the bottom of the pan. Add the butter. Toss to coat the beef. Don't overcook here - the beef is already done and you just want everything glossy and coated.
- Top with the crispy garlic. Serve immediately over steamed rice.
Rose's Top Tips
- Dry the beef before searing. This one step makes the biggest difference. Pat each piece with a paper towel before it goes in the pan. Any surface moisture turns to steam and prevents browning.
- Cook in batches. A hot pan with too much beef loses temperature fast. Two or three batches takes a few extra minutes but gives you properly seared pieces with real color and crust.
- Use high heat. Salpicao is meant to be a fast, high-heat cook. Medium heat takes too long and dries the beef out before it can develop a crust.
- Watch the garlic. Crispy garlic burns fast. Pull it from the oil while it still looks pale golden - it keeps cooking off the heat and you want it crisp, not bitter.
- Don't walk away from the sauce. Once the butter and sauce go in, it reduces quickly. Keep stirring so the sugar doesn't burn on the bottom of the pan.
- Slice against the grain. If you're cutting your own ribeye from a larger piece, slice against the grain before cubing. It shortens the muscle fibers and makes every bite more tender.
Variations
Extra spicy version - Add sliced bird's eye chili or dried chili flakes to the garlic butter step. The heat cuts through the richness of the sauce nicely.
Mushroom salpicao - Add cremini or button mushrooms after the garlic step, cook until golden, then proceed with the sauce. They soak up the garlic butter and add a nice earthy note.
Salpicao with rice wine - Deglaze the pan with a splash of rice wine or dry sherry before adding the sauce. Adds a little depth and works especially well with the Worcestershire.
Tenderloin version - Beef tenderloin is more tender but has less fat, so it's slightly more forgiving for people who prefer a leaner cut. Cook time stays the same - keep it fast.
For more ideas on weeknight Pinoy beef dishes, the beef section on the site has plenty to work with.
What to Serve With Beef Salpicao
Steamed white rice - Non-negotiable. The sauce is made to be eaten with rice. Spoon the beef and all that garlic butter sauce right over the top. Want to lighten up the meal? Serve it alongside a fresh pomelo salad, the bright citrus cuts right through the rich garlic butter sauce.
Garlic fried rice - My sinangag alongside salpicao is a full Filipino comfort meal. Garlic on garlic is not too much. It's exactly right.
Sauteed vegetables - Something simple on the side like ginisang sayote or stir-fried greens balances the richness of the beef without fuss.
Atchara - A small side of pickled papaya cuts through the richness and adds a bright, tangy contrast. Classic Filipino pairing.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water or beef broth until warmed through.
Freeze cooled beef salpicao for up to 2 months. Thaw overnight in the fridge before reheating.
Keep the crispy garlic separate so it stays crunchy. I like storing extra crispy garlic in a jar and using it as a topping for rice, lugaw or arroz caldo, or other dishes.
Recipe FAQs
Ribeye is the most commonly used and gives the best result. The fat marbling keeps it tender during the fast high-heat cook. Tenderloin works well too and is very tender but has less fat. Sirloin is fine in a pinch but can turn tough quickly at high heat.
es. Sirloin or even chuck can work if you slice it thin and keep the cook time very short. The texture won't be quite as tender as ribeye but the flavor of the sauce will still be there.
Two likely reasons. The cut had too little fat - lean beef dries out fast at high heat - or it was cooked too long. Salpicao is a quick cook, and even 30 extra seconds over high heat can push beef from tender to chewy.
es. Mix the soy sauce, oyster sauce, Worcestershire, and brown sugar up to 3 days in advance and keep it in the fridge. When you're ready to cook, the sauce is already done and the whole meal comes together even faster.
No. Both are Filipino beef dishes but they're different. Bistek uses a calamansi and soy sauce marinade with onion rings on top. Salpicao is a fast stir-fry with a garlic butter sauce. Different flavor profile, different technique.
You can, but it's worth using if you have it. Worcestershire adds depth and a slight tang that soy sauce doesn't replicate. If you don't have it, add a small splash of fish sauce and a tiny bit of vinegar to get close.
More Filipino Beef Recipes You'll Love
- Filipino Burger Steak with Mushroom Gravy
- Easy Filipino Beef Adobo
- Easy Beef Pares
- Beef Lengua with Creamy Butter Garlic Sauce
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Easy Filipino Beef Salpicao
Equipment
- 1 skillet
Ingredients
- 1200 grams beef ribeye steak (about 2 large ribeye steaks) cut into 1-inch cubes
- salt and pepper
- 3 tablespoons olive oil avocado oil, or any neutral oil, divided
- 2 heads garlic minced or sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons butter
- Steamed white rice for serving
Instructions
- Pat the beef cubes very dry with paper towels. This helps them sear instead of steam.
- Season the beef with salt and pepper.salt and pepper
- Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring often, until pale golden and crispy. Remove with a slotted spoon and set aside. Leave the garlic oil in the pan.3 tablespoons olive oil, 2 heads garlic
- In a small bowl, mix the soy sauce, oyster sauce, Worcestershire sauce, and brown sugar until combined.2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar
- Increase the heat to high. Sear the beef in batches, about 1 minute per side, until browned. Do not crowd the pan.1200 grams beef ribeye steak (about 2 large ribeye steaks)
- Pour in the sauce mixture and let it bubble for about 1 minute, scraping up the browned bits from the pan.
- Add butter and minced garlic to the same pan. Toss and cook for about 30 seconds, just until fragrant.2 tablespoons butter
- Top with crispy garlic and serve immediately over steamed rice.Steamed white rice
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Notes
- Ribeye gives the best tender, juicy texture because of the marbling.
- Cook the beef in 2 to 3 batches so the pan stays hot.
- Pull the crispy garlic when it is pale golden. It keeps cooking after you remove it.
- For heat, add chili flakes or sliced bird’s eye chili with the minced garlic.
- Store leftovers in the fridge for up to 3 days.
