Quick Meals

Beef Salpicao (Garlic, Butter, and Beef Done Filipino-Style)

3 min

Get the pan smoking before the beef goes in, because salpicao is a fast dish and a lukewarm pan just steams the cubes gray. Sear the sirloin hard, one to two minutes a side, then pull it out and drop the heat before the butter and all that garlic hit the pan. Ten cloves sounds like a lot until you taste it. The sauce comes together in under a minute, so have the Worcestershire, soy, and oyster sauce measured and standing by.

By Nora Calloway

A little backstory

Salpicao shares its name with the Portuguese salpicão, a cured garlic sausage, and the dish reached Filipino kitchens by way of Iberian influence to become this garlicky beef saute. The Filipino version leans hard on Worcestershire and butter, which sets it apart from anything you'd find in Iberia. It's a staple on Filipino party tables and turo-turo counters, usually served sizzling over rice.

Beef salpicao is what happens when garlic meets butter meets beef meets a hot pan. It’s a Filipino classic—tender cubes of sirloin seared hard, then simmered in a dark, savory sauce of Worcestershire, soy, and oyster sauce. The garlic gets crispy. The sauce gets buttery. You will not stop eating.

This is a 15-minute meal. Perfect for busy weeknights when you want something that tastes like you tried really hard (but you didn’t).

Step-by-Step Instructions

1 1

Sear the Beef

Heat oil in a cast iron or heavy pan over high heat until smoking hot.

Add beef cubes in a single layer. Sear for 1-2 minutes per side until deeply browned. Work in batches if needed. Remove beef and set aside.

2 2

Cook the Garlic

Reduce heat to medium. Add butter and minced garlic. Cook for 30-60 seconds until fragrant and just starting to turn golden. Do not burn.

3 3

Make the Sauce

Add Worcestershire sauce, soy sauce, oyster sauce, and black pepper. Stir and let bubble for 30 seconds.

4 4

Finish the Dish

Return beef to the pan (including any juices). Toss to coat in the sauce. Cook for 1 minute until heated through.

Taste and add salt if needed (the sauces are already salty).

5 5

Serve

Transfer to a plate. Spoon extra garlic and sauce over the top. Garnish with parsley or green onions.

Serve immediately with hot steamed rice.

Summary

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Yield: 2-3 servings

Difficulty: Easy

Storage Notes

How to Store Leftovers:

Refrigerate in an airtight container for up to 3 days. Reheat gently in a pan over medium heat (microwave will toughen the beef). The sauce may thicken—splash in a little water or beef broth.

Pro Tip:

Don’t skip the high heat for searing. That browned crust is where the flavor lives. And yes, ten cloves of garlic is correct. Trust the process.

The Ingredients

Everything you need.

Prep

5 minutes

Cook

10 minutes

Total

15 minutes

Yield

2-3 servings

Ingredients

Serves 2-3.

1 lb (450g) beef sirloin or tenderloin, cubed (1-inch pieces)
10 cloves garlic, minced (yes, ten)
3 tablespoons butter
2 tablespoons olive oil
3 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon black pepper (coarse)
Salt to taste
Optional: chopped parsley or green onions for garnish

Instructions

1
Sear the Beef. Sear the Beef. Heat oil in a cast iron or heavy pan over high heat until smoking hot. Add beef cubes in a single layer. Sear for 1-2 minutes per side until deeply browned. Work in batches if needed. Remove beef and set aside. 2 2
2
Cook the Garlic. Cook the Garlic. Reduce heat to medium. Add butter and minced garlic. Cook for 30-60 seconds until fragrant and just starting to turn golden. Do not burn. 3 3
3
Make the Sauce. Make the Sauce. Add Worcestershire sauce, soy sauce, oyster sauce, and black pepper. Stir and let bubble for 30 seconds. 4 4
4
Finish the Dish. Finish the Dish. Return beef to the pan (including any juices). Toss to coat in the sauce. Cook for 1 minute until heated through. Taste and add salt if needed (the sauces are already salty). 5 5
5
Serve. Serve. Transfer to a plate. Spoon extra garlic and sauce over the top. Garnish with parsley or green onions. Serve immediately with hot steamed rice

Swaps & Substitutions

Beef sirloin or tenderloin → ribeye or flank work too; flank needs slicing thin against the grain and a shorter sear so it doesn't toughen
Butter → use a dairy-free block butter for the same browning; plain oil works but you lose the richness that carries the garlic
Oyster sauce → swap in a mushroom-based vegetarian oyster sauce, or use an extra teaspoon of soy plus a pinch of sugar
Worcestershire sauce → most contain anchovy; for fish-free or vegan, use a vegan Worcestershire or a mix of soy sauce and a splash of balsamic
Soy sauce → tamari keeps it gluten-free, but check your oyster and Worcestershire bottles too since both often carry wheat
Salted butter → fine to use, just hold back on the added salt at the end and taste first

Questions & Answers

How do I keep the beef from coming out tough?

Sear it fast over high heat and get it out of the pan. It only goes back in for a final minute to coat in sauce, so total cook time stays short. Overcooking past that point is what turns sirloin chewy.

My garlic burned and went bitter. What happened?

The pan was still too hot from searing. Drop to medium heat before the butter and garlic go in, and watch it closely; 30 to 60 seconds is all you need to get it golden and fragrant.

Can I marinate the beef ahead?

You can, but salpicao doesn't really need it since the flavor comes from the sear and the sauce. If you want, toss the cubes with a little Worcestershire and pepper for 30 minutes, then pat them dry before searing or they won't brown.

Can I make it ahead for a party?

It's best straight off the heat while the garlic is crisp and the beef juicy. If you must hold it, undercook the beef slightly and finish in the sauce just before serving. Reheated salpicao loses the fresh-sear texture.

How do I store and reheat leftovers?

Refrigerate up to 3 days in a sealed container. Reheat gently on the stovetop, just until warm, so the beef doesn't seize up and toughen. Add a splash of water if the sauce has thickened too much.

Beef Salpicao (Garlic, Butter, and Beef Done Filipino-Style)