Garlicky Beef Salpicao Paired With Steak Rice
Despite its Spanish-sounding name, beef salpicao is 100% Pinoy. Some sources speculate that salpicao derives from salpicar, the Spanish word for “splash out.” These recall images of tender, marinated beef cooking on a sizzling hot pan – the beginnings of any traditional beef salpicao recipe. Mouthwatering, right?
The dish is easy enough to throw together for mid-week lunches yet impressive enough to make for sophisticated dinner parties. The trick is using high-quality beef, doubling the garlic, and seasoning liberally for maximum umami. This recipe takes it further by pairing the meat cubes with fried rice cooked in beef fat. Beats anything you can get from a resto!
- For the salpicao:
- 500 g beef sirloin, fat trimmed and cubed
- 6 cloves garlic, chopped
- 4 tbsp Knorr Liquid Seasoning
- freshly ground black pepper
- 2 tbsp canola oil or butter
- 3 cloves garlic, sliced
- 1 pc green finger chili, sliced
- For the steak rice:
- beef fat trimmings
- 1 tbsp butter
- 3 cups cooked day-old rice
- 1-2 tbsp Knorr Liquid Seasoning
- ground black pepper, to taste
Beef salpicao is best kept simple, but you can experiment with the ingredients to elevate your version. Add mushrooms to vary the textures or fresh labuyo for heat. Use garlic-infused oil to amplify the flavor. Not a fan of beef? Use pork tenderloin! For a vegan alternative, replace the meat with firm tofu and mushrooms. If you get the seasoning right, it should still taste as good. And while Filipinos will swear that rice is the only partner for this dish, it also works with potatoes and bread!
- Egg Free
- Gluten Free
- Nut Free
- Suitable For Pregnancy
- Wheat Free