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This Beef Salpicao recipe is a quick stir-fry dish that can also double as pulutan aside from being the main dish.
Beef salpicao is a dish that traces itself from Europe; in Portugal, they call it salpicão while Spain has a very similar dish called salpicar. This is a perfect dish for barkadas who are into all meat recipes and the veggie side dish is just the perfect pair for this dish!
- 500g Premium beef – rib eye, sirloin, tenderloin, chopped into ½-1 inch chunks
- 1 green bell pepper
- 1 garlic bulb
- 1 onion
- 4 pcs long green chilli (sili pangsigang)
- 200g mushrooms (fresh / canned)
- ½ medium cabbage, sliced thinly
- Oyster sauce
- Worcestershire sauce
- Salt / pepper
- Olive Oil
- Butter
- Shallots / onion leeks for garnish
- Sautee garlic and onion in olive oil on med-high
- Add bell pepper / sili pangsigang for 2 mins, followed by mushroom for another 1 minute
- Bring pan to highest temperature and sear beef on all sides for 2-3 minutesminutes depending on the size –
- Once meat is seared, finish add oyster sauce and Worcestershire sauce in equal portions, and butter and cook for another 2-3 minutes. target is for medium, (just cooked but still moist and juicy inside)
- Flash-fry some cabbage with a little more olive oil in the same pan
- Serve hot over the cabbage and garnish with fresh spring onion / sili
You can also watch the episode here : https://glebehousemanila.com/maputingcooking/episodes/beef-salpicao-recipe/
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Chris Urbano / Maputing Cooking is a Tagalog Speaking Australian Chef on a mission to bring Filipino Food Global. Filipinos and food conisseurs can find Filipino food recipes, filipino cooking tips and the latest Filipino food news and trends from around the world here at Maputing Cooking.
