0 from 60 votes
Beef Salpicao
Beef Salpicao is quick beef stir-fry with garlic. Easy to make and full of flavor. it's delicious as an appetizer but easily doubles as a main dish.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 Servings
Calories: 590 kcal
Course:
Main Course , Appetizer
Cuisine:
Filipino
Ingredients
- 2 pounds ribeye steak, cut into 1-inch cubes
- salt and pepper to taste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- ¼ teaspoon red chili pepper flakes
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 head garlic, peeled and minced
Instructions
- In a bowl, season beef with salt and pepper to taste. Marinate for about 10 minutes.
- In a small bowl, combine Worcestershire sauce, soy sauce, brown sugar, and red chili pepper flakes. Whisk together until sugar is dissolved and set aside.
- In a wide, thick-bottomed pan over medium heat, add butter and oil.
- When butter is warm and begins to melt, but NOT hot, add garlic. Cook, stirring regularly, for about 1 minute or until garlic lightly browns.
- Increase heat to high, stirring garlic continuously to prevent it from burning. Make sure the pan is hot.
- Add beef and spread across the pan. Allow to sear for about 1 to 2 minutes and then turn to sear on the other side.
- Add sauce mixture and continue to cook, stirring regularly, for about 3 to 5 minutes.
- Remove from pan and garnish with chopped green onions and fried garlic bits, if desired.
Cup of Yum
Notes
- The center of flavor in this dish is the garlic. To draw out the maximum wonderful flavor and aroma, brown the garlic in warm and NOT hot oil. This way, it can cook longer and infuse the butter and oil mixture with more flavor without burning.
- Once the oil is thick with the necessary garlic flavors, crank up the heat to high so that the beef can brown nicely. Use a wide, heavy-bottomed pan and do not overcrowd it lest the meat will steam rather than sear.
- Cut the beef in uniform size for even cooking. Pat dry with paper towels to remove excess moisture.
- Don't overcook the meat lest it toughens. I prefer medium-rare for succulent, yummy bites!
Nutrition Information
Calories
590kcal
(30%)
Carbohydrates
8g
(3%)
Protein
48g
(96%)
Fat
41g
(63%)
Saturated Fat
18g
(90%)
Cholesterol
153mg
(51%)
Sodium
1150mg
(48%)
Potassium
804mg
(23%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
260IU
(5%)
Vitamin C
4mg
(4%)
Calcium
50mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 590
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 8g | 3% |
| Protein | 48g | 96% |
| Fat | 41g | 63% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 153mg | 51% |
| Sodium | 1150mg | 48% |
| Potassium | 804mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.