You know what’s funny? My brother Ian, who rarely spends time in the kitchen, surprised me one weekend by making this incredible Beef Salpicao that transported me straight back to our favorite Filipino restaurant in Balanga, Bataan.
When I asked where he learned it, he sheepishly admitted that after spending too much money on takeout beef salpicao, he decided to master it at home.
The way the butter-garlic sauce coats each piece of tender beef, paired with sinangag (garlic rice), it’s the kind of comfort food that makes any tough day better. Now that he’s taught me his secrets, I can’t believe how simple yet impressive the dish is.
This restaurant-style Filipino Beef Salpicao recipe will become your new kitchen superstar.
Why You’ll Love This Recipe
- Ready in just 25 minutes – perfect for busy weeknights
- Restaurant-quality dish at a fraction of the cost
- Simple ingredients but complex, rich flavors
- Versatile – works as both pulutan (appetizer) or main dish
- Customizable spice levels to suit your taste
- Impressive enough for special occasions
- One-pan cooking for easy cleanup
Filipino Beef Salpicao (Ginisang Beef sa Bawang)
Equipment
- Large heavy-bottomed skillet or wok (kawali) For proper searing and heat distribution
- Sharp knife (kutsilyo) For cutting beef into uniform pieces
- Cutting board (Tabla) Preferably wooden for meat preparation
- Garlic press (pandurog ng bawang) Optional, for mincing garlic
- Kitchen tongs (Sipit) For easy meat handling
- Small bowls (mangkok) For mise en place
- Measuring spoons and cups (panukat) For precise measurements
Ingredients
For the Beef
- 2 pounds ribeye steak baka, cut into 1-inch cubes (Tagalog: kinatay na baka)
- Salt asin and freshly ground black pepper (paminta) to taste
For the Sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce toyo
- 1 teaspoon brown sugar asukal na pula
- ¼ teaspoon red chili pepper flakes pulang siling durog
For Cooking
- 2 tablespoons butter mantikilya
- 1 tablespoon olive oil langis ng oliba
- 1 whole head garlic isang buong bawang, peeled and minced
Optional Garnish
- Green onions dahon ng sibuyas, chopped
- Crispy fried garlic bits toasted na bawang
Instructions
- Pat dry 2 pounds of ribeye steak cubes (kinatay na baka) with paper towels. Season generously with salt (asin) and freshly ground black pepper (paminta). Let the meat marinate at room temperature (25°C) for 10 minutes.
- While the meat marinates, prepare the sauce (sarsa). In a small bowl, whisk together 2 tablespoons each of Worcestershire sauce and soy sauce (toyo), 1 teaspoon brown sugar (asukal na pula), and ¼ teaspoon red chili pepper flakes (pulang siling durog). Stir until the sugar completely dissolves.
- Heat a large heavy-bottomed skillet or wok (kawali) over medium heat (180°C). Add 2 tablespoons butter (mantikilya) and 1 tablespoon olive oil (langis ng oliba). Once the butter melts but before it gets too hot, add one whole head of minced garlic (isang buong bawang). Cook until the garlic turns light golden brown, about 1-2 minutes.
- Increase heat to high (230°C). Add the seasoned beef in a single layer, being careful not to overcrowd the pan. Sear the meat for 1-2 minutes per side until nicely browned. If needed, cook in batches to ensure proper searing.
- Pour in the prepared sauce mixture and cook for 3-5 minutes for medium-rare, stirring occasionally to coat the meat evenly. The internal temperature should reach 63°C/145°F for medium-rare.
- Remove from heat and let rest for 2-3 minutes. Garnish with chopped green onions (dahon ng sibuyas) and crispy fried garlic bits (toasted na bawang) if desired. Serve immediately while hot, ideally with sinangag (garlic rice) or steamed white rice.
Tips from Lola’s Kitchen
- Choose beef with good marbling for the best flavor
- Cut meat against the grain (patihaba) for maximum tenderness
- Don’t overcrowd the pan – cook in batches if needed
- Let meat rest at room temperature before cooking
- Use fresh garlic, never pre-minced
- Keep the pan very hot while cooking the beef
Traditional Serving Suggestions
- As Pulutan: Serve with ice-cold beer and vinegar-garlic dipping sauce
- As Main Dish: Pair with:
- Sinangag (garlic fried rice)
- Steamed white rice
- Ensaladang talong (grilled eggplant salad)
- Atchara (pickled papaya)
Troubleshooting
- Tough Meat: Likely overcooked or cut with the grain. Solution: Cook less time, cut against grain
- Burnt Garlic: Started with too hot oil. Solution: Start with warm, not hot oil
- Watery Sauce: Overcrowded pan or wet meat. Solution: Pat meat dry, cook in batches
- Lack of Flavor: Not enough seasoning or poor searing. Solution: Season well, ensure high heat for searing
Ingredient Alternatives
- Ribeye → Tenderloin (petson) or sirloin (lomo)
- Olive oil → Canola oil or vegetable oil
- Fresh garlic → Garlic powder (last resort, use 1 tablespoon)
- Worcestershire → Oyster sauce + vinegar
- Brown sugar → White sugar or honey
Storage & Reheating
- Refrigeration: Store in airtight container for up to 3 days
- Freezing: Not recommended as it affects meat texture
- Reheating:
- Stovetop: Quick stir-fry over high heat
- Microwave: 30-second intervals at 70% power
- Avoid reheating more than once
Variations
- Mushroom Salpicao: Add button mushrooms
- Spicy Version: Double chili flakes, add sliced bird’s eye chilies
- Creamy Salpicao: Add 2 tablespoons heavy cream at the end
- Seafood Twist: Use large shrimp instead of beef
- Vegetarian Option: Use king oyster mushrooms
FAQs
Q: Why is my beef not browning well? A: Ensure meat is pat dry and pan is very hot. Don’t overcrowd the pan. Q: Can I make this ahead for a party? A: Best served fresh. If needed, prepare ingredients ahead but cook just before serving. Q: Is it okay to use pre-minced garlic? A: Fresh garlic provides the best flavor. Pre-minced lacks the same punch. Q: Can I use butter only instead of butter + oil? A: The oil helps prevent butter from burning at high heat. Best to use both. Q: How spicy is this dish? A: Mildly spicy. Adjust chili flakes to taste.
Filipino Beef Salpicao (Ginisang Beef sa Bawang)Nutrition
The Story Behind Beef Salpicao
Beef Salpicao stands as a delicious testament to the Philippines’ rich culinary heritage, where Spanish influence meets Filipino creativity. The dish’s name originates from the Spanish word “salpicar,” meaning to spatter or sprinkle, perfectly describing how the golden-brown garlic bits generously dot each piece of tender beef.
While its exact origins remain debated among Filipino food historians, Beef Salpicao emerged during the Spanish colonial period, likely inspired by the Spanish dish Solomillo al Ajillo (garlic-studded beef tenderloin). However, Filipino cooks transformed this European dish by incorporating distinctly Asian elements like soy sauce and creating a more intensely garlicky profile that appeals to the Filipino palate.
What began as a high-end restaurant dish in Manila’s prestigious dining establishments during the 1970s has evolved into a beloved staple in Filipino homes. Traditionally served in sizzling plates in restaurants, home cooks discovered that this seemingly fancy dish was surprisingly accessible to make. The combination of tender beef, aromatic garlic, and rich butter sauce quickly earned it a place in both casual pulutan (bar food) culture and special family gatherings.
Today, Beef Salpicao represents the perfect marriage of Filipino and Spanish cuisines, demonstrating how global influences shaped modern Filipino cooking. Whether served in upscale restaurants in Makati’s business district or prepared for family dinners in homes across the Philippines, this dish continues to capture the essence of Filipino fusion cuisine – unpretentious yet sophisticated, simple yet memorable.
Modern Filipino chefs continue to reinvent Beef Salpicao, creating variations with mushrooms, adding local chilies, or serving it with different starches, but the heart of the dish remains unchanged – perfectly seared beef swimming in a garlic-infused butter sauce that keeps Filipinos coming back for more.
