Filipino Beef Salpicao

5 from 1 vote

Ribeye cubes sear fast over high heat, then get tossed in a garlic butter sauce built on Worcestershire, oyster sauce, and soy sauce. Topped with crispy garlic and served over rice, this is the Filipino way of eating steak, no knife required. Ready in 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: dinner, Main Course

Cuisine: Asian, Asian-Inspired, filipino

Servings: people

Calories: 465kcal

Author: Rose Sioson

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