Filipino Beef Salpicao (Ginisang Beef sa Bawang)
Beef Salpicao is a luxurious Filipino-Spanish fusion dish featuring cubed ribeye steak quickly seared with copious amounts of garlic in a butter-based sauce. Enhanced with Worcestershire and soy sauce, this one-pan dish strikes a perfect balance between tender meat and caramelized garlic, traditionally served as either an upscale beer match (pulutan) or a main course with garlic rice. Its name derives from the Spanish "salpicar" (to spatter), referencing the distinctive speckled appearance from the golden-brown garlic bits that generously dot the dish.
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
- 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 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. 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
Nutrition
Calories: 590kcalCarbohydrates: 8gProtein: 48gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 153mgSodium: 1150mgPotassium: 698mgFiber: 1gSugar: 2gVitamin A: 216IUVitamin C: 1mgCalcium: 29mgIron: 5mg
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