Beef Salpicao Recipe: Bring out the Rice!

Beef SalpicaoMy way to cooking a good salpicao has been long and chewy.  I always end up with a tough salpicao, that I can chew from dinner till midnight snack.   But with the magic words of my friend Hazel, "You can't go wrong with Santi's," steak and salpicao has become a favorite in our household since.  Like steak,  the quality of tenderloin you use will make or break the salpicao.   The Santi's delicatessen tag is hefty, at P1,100 - 1,200 per kilo for local tenderloin, but you are sure to have good tasting, tender beef at every purchase.  Another place I recently discovered is Primebeef Company in Kamias.  They have very good quality meats and they have a wider selection of meats.  And now that we have good meat,  here is the recipe to finish it off with ...

Yield:  5-6 servings


650 grams of Tenderloin, cubed

1 bulb garlic, minced

1 1/2 tbsp Kikkoman Soy Sauce

1/2 tbsp Liquid Seasoning (Knorr)

1 tbsp Worcestershire

3 tbsp Olive Oil

1 tsp ground pepper

2 tbsp of butter

1 tbsp Oyster Sauce

Cooking Procedure:

1.   Mix Kikkoman Soy Sauce, Knorr, Worcestershire & 1 tbsp Olive Oil.

2.   Marinate the cubed beef tenderloin in #1, add the 1 bulb of minced garlic and ground pepper for maximum of 1 hour.

3.   Heat 2 tbsp olive oil in high heat.

4.   Drain the beef and put the marinade aside.

5.   Add half of the marinated/drained cubed beef  and sear till a bit browned for 30 seconds before turning over  to cook other side for another 30 seconds.  Remove from pan.  And cook next batch.  Remove beef.

5.   Add oyster sauce and remaining marinade sauce to the sauce left in the pan and wait for it to dry up a bit before adding the butter.

6.   Return back all beef and swiftly mix with the sauce.

7.   Turn off fire and immediately remove from pan since the heat will still cook beef.  Over cooked beef will make it tough.

8.    Serve and top with fried garlic.

No to carbo diet, for this wonderful garlicky beef salpicao!

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