This beef salpicao is an easy stir-fry dish loaded with a garlicky umami flavored sauce that can be prepared in under 20 minutes.
When I want an quick and delicious dish during the week, a stir-fry is often at the top of the list - from salmon stir-fry to dragon chicken to chicken and broccoli stir-fry.
And this beef salpicao is the latest and greatest. With just nine ingredients, you'll be shocked at the burst of flavor in every bite.
Why This Recipe Works
- One skillet meal -I love one-pan meals - easy to make and fewer dishes to clean!
- Quick to prepare - When searching for quick weekday meals, the 30-minute mark is key, and this dish can be ready with time to spare.
- Flavorful - You get the umami from the Worcestershire sauce, saltiness from soy sauce, earthy flavors from the oyster sauce, sweetness from the sugar, spice from the red pepper flakes and who can forget the garlic!
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Recipe Notes
- Ribeye steak - I like to use ribeye as it has just the right amount of fat to remain tender when quickly cooked.
- Worcestershire sauce - adds the umami flavor that is prevalent in the dish.
- Soy sauce - where you get the saltiness as well as other flavors.
- Oyster sauce - adds depth and complex flavors to the sauce.
- Light brown sugar - gives some subtle sweetness.
- Crushed red pepper flakes - adds a hint of heat.
- Garlic - I use 6 cloves to get that garlicky flavor I love. You can use more or less if needed.
- Olive oil/butter - the fat to cook everything and mix with the sauce.
Ingredient Swaps
Like any recipe you can mix up the ingredients. Some variations include:
- While I use ribeye steak, you can beef sirloin or beef tenderloin.
- If you are gluten free, you can use tamari sauce instead of soy sauce.
- Oyster sauce is a key ingredient, but fish sauce can be used too.
- Light brown sugar is needed for the sweetness, but granulated sugar can be used as a substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the garlic in skillet until golden brown, removing when done.
Meanwhile make the sauce by whisking together the ingredients.
Sear the beef over medium-high heat before adding the sauce and butter.
Coat the beef and add the garlic before serving.
FAQs
Beef salpicao is a dish that originated in the Philippines and is typically made with tender cubes of beef, marinated in a flavorful sauce, and then quickly stir-fried with garlic until cooked to medium or medium-rare.
It is usually served with rice and topped with fried garlic for added flavor and texture.
While made with beef, you can use chicken or pork. Just keep in mind the cooking time will need to be adjusted.
You cook the beef to medium rare or medium or it will be too tough. This is why you cook for 1-2 minutes per side at high temperature.
Leftovers will store well in the fridge for 2-3 days in an air-tight container. Just keep in mind the texture might be compromised after reheating.
While you can microwave I like to reheat in a skillet over low heat with the sauce until warmed through.
Side Dish Options
This beef salpicao recipe is great on its own but works with some side dishes.
- White rice - a good white rice like jasmine or basmati complements the chicken.
- Fried rice - if you want to step up the game of regular white rice, fried rice works great.
- Veggies - I love sautéed sugar snap peas, green beans or broccoli.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Skillet/Wok - you want something large enough to cook the steak.
- Spoon - you want a good wooden spoon to stir everything together.
- Chef's knife - you want a good knife to cut the steak and mince the garlic.
Pro Tips/Recipes Notes
- Be consistent with the size you cut the beef so it cooks evenly.
- You can let the beef marinate with the salt and pepper and 2 tablespoon of the sauce for an hour as it helps tenderize the beef even more.
- Cook the beef in batches so you don't overload the skillet and cool it down. You want to cook the beef quickly and adding too much at a time will slow the cooking process.
- Do not overcook the beef or it will be tough. Max 2 minutes per side.
- If you want more heat, add crushed red peppers in ¼ teaspoon increments.
Similar Recipes
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Beef Salpicao
Ingredients
- 1 lb ribeye steak, cut into 1 inch cubes
- salt and pepper to taste
- 2 tablespoon Worcestershire sauce
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon light brown sugar
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoon olive oil
- 6 garlic cloves, minced
- 2 tablespoon unsalted butter
Instructions
- Add the beef to a bowl and season with salt and pepper. Set aside while making the sauce.
- In a small bowl, add the Worcestershire sauce, soy sauce, oyster sauce, sugar and crushed red pepper flakes. Whisk until the sugar is dissolved and everything is combined.
- Add oil to a large skillet over medium heat. Cook garlic until lightly golden and crispy. Remove from the skillet.
- Increase the heat to medium-high and add the beef. Sear for 1-2 minutes per side. Add the sauce and butter, tossing the beef to coat it and allowing the butter to melt. Top with the garlic and serve.
Notes
- Be consistent with the size you cut the beef so it cooks evenly.
- You can let the beef marinate with the salt and pepper and 2 tablespoon of the sauce for an hour as it helps tenderize the beef even more.
- Cook the beef in batches so you don't overload the skillet and cool it down. You want to cook the beef quickly and adding too much at a time will slow the cooking process.
- Do not overcook the beef or it will be tough. Max 2 minutes per side.
- If you want more heat, add crushed red peppers in ¼ teaspoon increments.
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