Beef Salpicao

A dish composed of cubed tenderloin, (ribeye, or sirloin) of beef, lots of minced garlic, Worcestershire sauce, olive oil, and liquid seasoning. A comfort food for Filipinos, it is commonly served in most homes and local bars (called “pulutan” – an appetizer; better described as food or snack provided as an accompaniment to alcoholic beverages). I’m really not sure where this dish came from. I don’t see it following the Portugues “salpicao“, which is their traditional smoked sausage (made from beef or pork, flavored with salt, red wine, garlic, and paprika). In Brazil, “salpicao” is used with an entirely different meaning too. It is a salad with beef, chicken, or turkey with a variety of vegetables. The Filipino “salpicao” perhaps came from “salpicado” or “solomillo” or even from a dish during the Spanish colonization  that somehow evolved to this. Just like the Filipino “adobo“, there a good number of variations in method and/or ingredients when preparing salpicao. Here’s one version that is really worth trying:


Yield: Serves 4 or 1 hungry Miguel and Mom (see About).



  • 500 grams (1-1.5 pounds) tenderloin (or sirloin), cubed
  • 3 Tbsp (or more) Minced Garlic
  • 1 tsp Salt
  • 2 Tbsp. Butter
  • 3 Tbsp Olive Oil
  • 1/2 tsp Ground Black Pepper
  • 5 Tbsp Worcesterchire Sauce
  • 2 Tbsp Oyster Sauce



Combine cubed beef, salt, pepper, and garlic in a bowl. Massage well to infuse the marinade in the meat. Let stand for about 10 minutes. Add in olive oil and leave for about half an hour, covered in plastic wrap in the chiller. Heat pan on high. Soon as the desired temperature is reached, place the marinated meat. Add in the Worcestershire and oyster sauce and toss until absorbed. Swirl in the butter and stir for a minute or two. Transfer immediately to a serving plate and  enjoy as an appetizer with toasted bread or serve with steamed (or garlic) rice. Enjoy!