I don’t remember when I had my first Beef Salpicao, but I’m sure the first time I ate it I fell in love with it instantly. One of my favorite beef salpicao dish can be eaten at Meat Plus located in Subic Bay, while the other one is at a drunk man’s favorite food joint, Smoke, located in Boracay.
I also tried to copy Smoke’s version of Beef Salpicao and at some of my life I have managed to copy it! The secret? Just cook it with a lot of butter, and pour the butter oil on the hot sticky rice!
So you want to try our Philippine Beef Salpicao? Learn how to do it in these easy steps!
Preparation of ingredients
Making this dish is an easy one, and so are the ingredients. You would probably have most of the ingredients kept in your kitchen’s pantry.
- 3 pounds of Beef Sirloin / Tenderloin (Cut into cubes)
- 1/4 cup of Olive Oil
- 1/4 cup of Knorr Seasoning
- 1/4 cup of Worcesteshire Sauce
- 1 tablespoon of Paptrika (I used Spanish Paprika)
- Garlic (the more garlic the better, my fiancé begs to differ)
- Butter for cooking (Use as much as you like, I also prefer to use unsalted Danish butter)
In a mixing bowl put in the beef and all the ingredients: olive oil, knorr seasoning, worcesteshire sauce, paprika and garlic. Mix and massage the ingredients onto the meat. Yeah, I like to massage the meat. Then, put a plastic wrap over the bowl and leave it inside the fridge for at least 2 hours. I marinated mine for a little bit more than 9 hours.
- Heat the pan, once heated put in the marinated beef and cook until everything is brown
- Make sure all sides are evenly cooked
- Put in the butter and mix it with the beef (I used a lot of butter, the more butter the better for my taste)
- Don’t over cook it! Or else it will be hard to chew (I made sure it was super cooked but still kept it soft, as I cannot eat medium rare because I’m pregnant
- You may do a few more drops of worcesteshire sauce over the beef while mixing
I served it the Beef Salpicao with mashed potatoes sprinkled with rosemary herbs and a few more drops of Worcesteshire sauce. The fiancé loved it so much he told me, “You don’t need to study culinary, you can just practice cooking for me. Forever.”
This Pinterest Recipe is from EatingClubVancouver.com