Beef Salpicao (Garlic Beef Bites)

Beef Salpicao is a garlicky Filipino favorite and one of my go-to fast dinners. Tender cubes of beef are seared hot in butter and oil, tossed with a savory soy, oyster and Worcestershire sauce, and finished with a pile of golden fried garlic. It takes 20 minutes and tastes like something from a steakhouse.

Why You Will Love This Recipe

• Ready in 20 minutes
• Tons of golden garlic flavor
• Tender, juicy beef bites
• Perfect with steamed rice
• Restaurant flavor at home

Recipe at a Glance

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4 servings

Ingredients

• 1 1/2 lb sirloin or ribeye, cut into cubes
• 1 whole head garlic, minced
• 3 tbsp butter
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Worcestershire sauce
• 1 tsp black pepper
• Chopped parsley for garnish

Ingredient Notes

• Beef: sirloin or ribeye stay tender with quick cooking.
• Garlic: yes, a whole head. It is the star of the dish.
• Oyster sauce: adds savory depth; skip it and add a little more soy if needed.

How to Make Beef Salpicao (Garlic Beef Bites)

1. Marinate briefly. Toss the beef with soy sauce, Worcestershire, oyster sauce and pepper and let it sit 10 minutes.
2. Fry the garlic. Cook the garlic in oil over medium heat until golden. Remove half and set aside for topping.
3. Sear the beef. Turn the heat to high, add the butter and sear the beef in a single layer 1 to 2 minutes per side.
4. Add the sauce. Pour in any leftover marinade and toss for 1 minute until glossy.
5. Finish. Top with the reserved fried garlic and parsley.

Tips for Success

• Let excess marinade drip off before searing so the beef browns.
• Cook in batches if your pan is crowded.
• Watch the garlic closely, it goes from golden to burnt fast.

Variations

• Add sliced bell peppers or mushrooms.
• Add a pinch of chili flakes for heat.
• Finish with a squeeze of lemon.

What to Serve and Storage

Serve over hot steamed rice or garlic fried rice with a simple salad. Store in the fridge up to 3 days.

FAQs

What cut is best for salpicao?

Sirloin, ribeye or tenderloin, anything tender that cooks quickly.

Can I make it less salty?

Use low-sodium soy sauce and skip the extra salt.

Can I use chicken?

Yes, chicken thigh cubes work great with the same sauce.

Final Thoughts

Beef Salpicao is fast, bold and full of garlic. Keep this one in your weeknight rotation, it never disappoints.