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Beef Salpicao or Salpicado de Solomillo

Beef Salpicao is a popular stir-fry dish among Filipinos. On my regular trips to the Philippines, I always find this beef entree on restaurant menus. The Spanish term "salpicar" means 'to sprinkle' and the beef pieces in this dish are sprinkled with the sauce and seasonings. When you don't have much time to cook or you don't want to slave by the stove all day, this is the perfect meal to whip up for the family. Tender beef slices or cubes are sprinkled with seasonings and pan-seared for a flavorful, savory dish.This recipe was adapted from The Alba Cookbook by Senor Anastacio de Alba and Miguel Alba (edited by Nancy Reyes Lumen, book design by Ige Ramos). This recipe serves 4 with rice on the side.  
Prep Time30 minutes
Cook Time23 minutes
Total Time53 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino, Spanish
Keyword: Filipino Beef Tenderloin Salpicao Salpicado
Servings: 4 people
Calories: 477kcal
Author: Asian in America

Equipment

  • Large skillet: Cast iron or non-stick (10 to 12 inches)

Ingredients

  • 1 pound beef sirloin sliced in strips of 2-inch length
  • 4 Tablespoons extra virgin olive oil
  • 1/4 cup red wine divided, use half for marinade, rest for sauce; white wine can also be used
  • 2 Tablespoons mustard
  • 2 Tablespoons Worcestershire sauce divided, use 1 Tablespoon for marinade, rest for sauce
  • 2 teaspoons salt divided, use 1 teaspoon for marinade, rest for sauce
  • 2 teaspoons ground black pepper divided, use 1 teaspoon for marinade, rest for sauce
  • 2 Tablespoons butter
  • 6 to 8 cloves garlic peeled, chopped
  • 1/2 cup beef gravy homemade or store-bought
  • 2 whole potatoes peeled, sliced in strips, 2-inch length
  • 1 teaspoon salt for potatoes
  • 1 teaspoon ground black pepper for potatoes
  • 1/4 cup vegetable oil for potatoes
  • for serving: boiled rice

Instructions

  • Marinate beef: In a medium sized bowl, marinate the beef strips in olive oil, wine, mustard, Worcestershire sauce, salt,  pepper. Cover with a plastic wrap and refrigerate for 30 minutes.
  • To cook the Salpicado: Over medium heat, add oil combined with butter to a large skillet. Pan fry the beef pieces and move them around to flavor the skillet – for about 1 to 2 minutes till the beef turns brown. Remove beef from the skillet and set aside.
  • Using the same pan, saute the garlic till brown for about 2 to 3 minutes (be careful not to burn garlic). Remove the garlic, set aside to add later. Add the Worcestershire sauce, gravy and wine to the skillet. Season with salt and freshly ground black pepper powder.
  • Add the steak strips back in and blend well with the sauce. Cook the beef strips for 2 to 3 minutes more to have a medium rare result; for 5 to 8 minutes if well done is desired.
  • Garnish with the crisp garlic. Serve with pan fried potato strips. Serve with jasmine white rice if desired.
  • To make potato strips: Peel and slice potatoes in 2-inch long strips. Soak in water with salt for at least 30 minutes. Drain water. Pat potato strips dry with paper towels.
    Over medium high heat, in a medium skillet add the cooking oil. Oil must be hot to about 350 F degrees (if measuring with a deep-fry thermometer).
    It will take about 3 to 5 minutes over medium high heat for the oil to get hot enough. Add the potato strips, a few at a time. Pan fry potatoes for about 8 to 10 minutes, turning them over to brown evenly. When cooked, place on parchment paper to remove excess oil. Sprinkle with salt and pepper.
  • Cook's comments: In the cookbook recipe, Senor Alba grilled the beef cubes "according to desired doneness" before adding to the pan where the sauce is cooking. If you prefer to grill the beef for this Salpicado de Solomillo dish, here's a suggested guide to the amount of time needed to cook the beef. Preheat the outdoor grill to a medium-high.  Grill beef slices on the middle racks of an outdoor grill over medium-high heat. For rare - 2 to 3 minutes per side; medium 3 to 4 minutes per side; well done 7 to 8 minutes per side. *Note: these instructions vary depending on the type of grill.
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Nutrition

Serving: 1g | Calories: 477kcal | Carbohydrates: 6g | Protein: 26g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 80mg | Sodium: 2165mg | Potassium: 511mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 2.5mg | Calcium: 49mg | Iron: 3mg