Easy Filipino Beef Salpicao
Tender ribeye cubes seared hot and fast, then tossed in a glossy garlic butter sauce with soy sauce, oyster sauce, Worcestershire, and brown sugar. This Filipino beef salpicao is bold, garlicky, and ready in about 20 minutes.
Servings: 6 people
Calories: 465kcal
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
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.
Nutrition
Calories: 465kcal | Carbohydrates: 8g | Protein: 34g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 108mg | Sodium: 690mg | Fiber: 1g | Sugar: 5g
