Beef Salpicao

The first time I tried this dish was back in 2008 when I went home to Manila for a short visit. I didn’t know what it was, but I heard it’s a very popular Filipino dish. In fact, I came to realize then I was missing out…a lot! The beef is tender, juicy…just perfectly delicious.

I’ve tried several recipes found online, but the one I loved the most was shared by a cyber friend. Yay to her!

beef salpicao

Beef Salpicao
Yield: 3-4 servings
Prep time: 40 minutes
Cook time: 30 minutes

1 pound beef sirloin, cubed into 1/2-inch chunks
8 garlic cloves, minced
salt & pepper, to taste
1/8 teaspoon smoked paprika
3 tablespoons olive oil, divided
2 tablespoons no-msg oyster sauce
2 tablespoons liquid seasoning*
1 tablespoon unsalted butter
1 medium onion, chopped
1 large russet potato, peeled and cut into 1/2-inch pieces

1. In a large bowl, combine beef, garlic, salt, pepper, paprika, and 2 tablespoons of olive oil. Mix until the beef is well coated. Cover with saran wrap and marinate for 30 minutes.
2. While the beef marinates, heat the remaining oil in a large Dutch oven or sauté pan over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the potatoes and cook until tender, about 10-12 minutes. Transfer to a large bowl and set aside.
3. Using the same pot/pan, crank the heat up to high. Cook the beef, reserving the marinade. Cook until browned on all sides.
4. Pour the reserved marinade, oyster sauce, and liquid seasoning. Boil for 5 minutes.
5. Reduce the heat to medium and add the onion-potato mixture. Simmer for additional 5 minutes. Finish with butter.
6. Serve hot with steamed white rice.


  • Liquid seasoning can be found in Oriental/Asian stores.

Recipe adapted from Clarice


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