Beef Salpicao - Foxy Folksy Pinoy Recipes (2024)

BY :Bebs | Published: | Updated: | 9 Comments


4.89 from 9 votes

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Beef Salpicao is a quick and easy dish made of tender beef coated with a savory-buttery sauce that is full of rich, garlicky flavor. It is done in less than 15 minutes using easy-to-find ingredients—the perfect addition to your weeknight meal rotation!

Beef Salpicao - Foxy Folksy Pinoy Recipes (1)

Even though beef is considered pricey compared to other proteins, no one can deny that everyone enjoys a good beef dish. Especially when it's perfectly cooked, with juicy and tender meat that is bursting with flavors, plus if it is quick and incredibly easy to make. This Beef Salpicao recipe is all that and more! It is ready in about 20 minutes, so simple but so good!

  • What is Filipino Salpicao?
  • Ingredients You'll Need
  • Recipe Video
  • Other Flavorful Stir-Fry Beef Recipes
  • Foxy Cooking Tips for you!
  • Serving and Storing Beef Salpicao
  • Printable Recipe
  • Beef Salpicao Recipe

What is Filipino Salpicao?

Beef Salpicao - Foxy Folksy Pinoy Recipes (2)

Not to be confused with the Portuguese sausage, Salpicão, the Filipino Salpicao normally refers to a quick stir-fry dish, seasoned with soy sauce, Worcestershire, or oyster sauce, and peppered with lots of garlic. It is believed to be of Spanish influence because of its name which could have been from the Spanish word "salpicar" which means to splash or sprinkle.

Beef is the most popular choice of meat for this dish, but another variation to try is theSeafood Salpicaowhich is made of mixed seafood and veggies. Some also use pork tenderloin and chicken meat to make this delicious dish.

Ingredients You'll Need

Beef Salpicao - Foxy Folksy Pinoy Recipes (3)
  • Beef- You may use sirloin, tenderloin, or ribeye cut into small cubes. These parts are known for their delicate, butter-like texture, which makes them perfect for quick cooking recipes like this.
  • Worcestershire sauce- this popular condiment will give the sauce a strong umami flavor with sweet, tangy, and spicy undertones. You can use soy sauce instead if you are on a strict budget. Just add a pinch of sugar or a dollop of sweet ketchup.
  • Oyster sauce-this thick seasoning has an earthy flavor with a salty and slightly sweet taste.
  • Garlic- I used six large cloves sliced thinly to give the Salpicao a robust garlicky taste. You can add more or less, depending on your preference.
  • Butter- adds a hint of creaminess to the sauce.
  • Cornstarch- is added to the marinade. It coats the meat and prevents it from overcooking while trapping the juices inside, giving them a velvety texture and keeping them juicy.
  • Oil- try to use oil with a high smoke point. The most common ones are sunflower, peanut, and canola.

Recipe Video

Add-ons for Variation

  • If you’re looking to extend the portions of your Beef Salpicao, the best options are mushrooms and other veggies like broccoli, snow peas, and bell peppers.
  • To make a spicier version, add chili flakes or hot chili sauce to your Beef Salpicao. Alternatively, garnish with chili peppers or jalapeno rounds.
  • Garnish your Beef Salpicao with parsley, chives, or spring onions to add freshness and crunch.

Other Flavorful Stir-Fry Beef Recipes

Foxy Cooking Tips for you!

Beef Salpicao - Foxy Folksy Pinoy Recipes (8)
  • Buy fresh beef cuts! The best way to know if the beef is still fresh is by checking the color, texture, and smell. First, the meat should be bright red. The brighter the color, the fresher the meat! Next, gently poke the flesh; it should spring back to its original shape. Lastly, do not buy them if they emit a funky smell and are already slimy.
  • Always cut against the grain! When cutting your beef into cubes, go against the lines to break up the muscle fibers.
  • The wok or pan should be smoking hot when searing the meat. Use a large pan and cook your beef in batches. Putting too much meat at once might cause your beef to steam instead of sear.
  • Let the beef cook undisturbed for a minute or two to get that perfect sear before flipping them. To check if the meat is adequately cooked, shake the pan slightly. If the meat pieces move, then that side is cooked already.
  • Do not overcook the beef pieces, or they will become tough and chewy! 2 minutes on each side until the surfaces turn light brown is enough.
  • Instead of pairing it with plain or garlic fried rice, you can try frying your cooked rice in the pan where the Beef Salpicao was cooked and get all the leftover juices. Yum!
Beef Salpicao - Foxy Folksy Pinoy Recipes (9)

Serving and Storing Beef Salpicao

Serve Beef Salpicao as a main with steamed or garlic fried rice, or you may also enjoy it as an appetizer with your favorite beer.

Place leftover Beef Salpicao into an airtight container. You can store it in the refrigerator for up to 3 to 4 days.

Reheat in the microwave or on the stovetop. To avoid overcooking the meat, heat it only until it warms up.

Beef Salpicao - Foxy Folksy Pinoy Recipes (10)

Printable Recipe

Beef Salpicao - Foxy Folksy Pinoy Recipes (11)

Print Review

Beef Salpicao Recipe

4.89 from 9 votes

Beef Salpicao is a one-pan, quick, and easy dish made of tender beef chunks coated with a savory sauce that is full of rich, garlicky flavor. It is done in less than 15 minutes using easy-to-find ingredients—the perfect addition to your weeknight meal rotation

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Course :Dinner, Lunch, Main Course

Servings =4

Print Recipe Rate this Recipe


  • 1 pound beef sirloin or tenderloin or ribeye steak cut into 1-inch cubes
  • 2-3 tablespoons oil
  • 6 cloves garlic thinly sliced
  • 2 tablespoons butter
  • ¼ cup oyster sauce


  • ¼ teaspoon pepper
  • 2 tablespoons Worcestershire sauce or soy sauce
  • 1 tablespoons cornstarch


  • 1 pound beef sirloin or tenderloin or ribeye steak, ¼ teaspoon pepper, 2 tablespoons Worcestershire sauce, 1 tablespoons cornstarch

    In a bowl, combine beef, Worcestershire sauce, and pepper. Stir well. Add the cornstarch and mix until meat is well coated. Marinade for a few minutes or until ready to use.

  • 2-3 tablespoons oil, 6 cloves garlic

    Add oil and garlic to a wok or large pan and turn the heat to medium-low. Fry garlic until lightly golden and crispy. Remove the garlic from the oil.

  • In the same wok or pan with oil, turn the heat to high. Once hot, add the meat and spread it in the pan evenly. If needed, do this in 2 batches. Once added to the wok or pan, do not stir the meat for about a minute or until the bottom side is brown and lightly charred. Then stir to cook the other side. Remember not to overcook the meat. 2 minutes per batch tops.

  • 2 tablespoons butter

    Add the first batch back to the pan (if done in batches). Move the meat to the sides and add butter. Stir and cook for 30 seconds.

  • ¼ cup oyster sauce

    Add the oyster sauce and stir to coat the meat, then allow the meat to absorb the sauce. Add back the fried garlic, stir and turn off the heat.

  • Transfer to a serving dish. Garnish with parleys or chives if available.


Calories: 281kcalCarbohydrates: 7gProtein: 25gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 78mgSodium: 643mgPotassium: 481mgFiber: 0.2gSugar: 1gVitamin A: 185IUVitamin C: 3mgCalcium: 47mgIron: 3mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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Reader Interactions


    What do you think?

  1. Rae says

    Beef Salpicao - Foxy Folksy Pinoy Recipes (24)
    I tried this recipe and it was a hit with my family. I used tri tip beef and wasn’t sure if the meat will be tender enough for this recipe but it came out tender and the sauce was perfect to drizzle on top of rice. Definitely a keeper.


  2. Lily Madrilejo says

    Beef Salpicao - Foxy Folksy Pinoy Recipes (25)
    This recipe is a keeper! So delicious!


    • Bebs says

      Glad you like it, Lily! 😊


  3. Keiran says

    Beef Salpicao - Foxy Folksy Pinoy Recipes (26)
    I marinated the the beef (Rump Steak) in Worcestershire sauce and pepper this time, in the fridge for 24 hrs. I would probably use 1/2 the oil next time (messy stove), but the results were amazing. Even better taste after 2days left overs in the fridge. I'll definitely cook this again! YUM! Thanks Bebs


    • Bebs says

      You are most welcome, Keiran...and yes they do taste better the next days 😊


  4. P.A. Alegre says

    Beef Salpicao - Foxy Folksy Pinoy Recipes (27)
    Super delicious. Thank you!


    • Bebs says

      It is our pleasure and we're glad you like it!


  5. Ann says

    Beef Salpicao - Foxy Folksy Pinoy Recipes (28)
    My boyfriend can not eat anything shellfish so I sub'd out the Oyster Sauce for Hoisen Sauce and a bit of fish sauce. It was excellent!


  6. Carolyn Goodman says

    Beef Salpicao - Foxy Folksy Pinoy Recipes (29)
    I was looking at a Filipino mukbang and it looked delicious and decided I wanted to make it.


Beef Salpicao - Foxy Folksy Pinoy Recipes (2024)


What is beef Salpicao made of? ›

Pinoy beef salpicao, step by step. What we can all agree on is the Pinoy concept of salpicao: tender cubes of beef—sirloin or tenderloin, usually—cooked quickly in tons of garlic and a savory brown sauce. Add chili flakes if you like it spicy!

How many calories are in Salpicao? ›

Each serving comes out to be 540.38 Calories, 41.9g Fats, 3.67g Net Carbs, and 37.95g Protein. This makes 6 servings of Beef Salpicao. Each serving comes out to be 540.38 Calories, 41.9g Fats, 3.67g Net Carbs, and 37.95g Protein.

How to make super tender beef? ›

  1. Place the beef in a bowl and sprinkle over the bicarbonate of soda. ...
  2. Rub the bicarbonate of soda into the beef so it's thoroughly coated.
  3. Cover and place in the refrigerator for 30 minutes.
  4. Thoroughly rinse the beef in cold water, drain, then pat dry with kitchen towels.
  5. Use as per your recipe.
Jul 11, 2023

What is Portuguese Salpicao? ›

Salpicão. If you order a Portuguese sausage board, it will probably include a bit of salpicão. Hailing from the northern region of Trás-os-Montes, this Portuguese sausage combines pork loin with wine, garlic, bay leaves, and sweet or hot paprika. It's usually sliced into thin pieces and eaten raw with a piece of bread.

What are the macros of beef Salpicao? ›

Nutrition Facts
Calories per serving (kcal)185.8
Carbohydrates (g)2.7
Proteins (g)21.1
Fat (g)10.1
4 more rows
Dec 28, 2020

How many calories are in Ponmo? ›

“A 100g of boiled, thick cow skin contains about 224.65kcal of energy, 6.80g of carbohydrate, about 43.9g of water, 46.9g of protein, 1.09g of fat, and 0.02g of fibre.

What part of beef for beef curry? ›

Chuck Steak

Chuck is juicy, flavourful, and versatile with the fatty juices providing a rich, delicious curry. Plus, the chuck steak is easy to cut into small pieces, so it cooks quickly and evenly.

What part of beef is Caldereta cut? ›

The best beef parts for caldereta include chuck, sirloin, and short ribs. They're tough, lean cuts with a bit of fat and lots of connective tissues. These work well for stewing because the proteins in their tissues turn into gelatin that makes the beef tender.

What makes Chinese beef tender? ›

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.


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