Monday 19 October 2015


The saying tomato/tomato, potato/potato does not apply to this dish. It is not a mere difference in pronunciation but a totally different recipe in each case. The dish called Salpicao is not the same banana in different parts of the globe. 

While the Portuguese salpicao is a sausage, the Brazilian Salpicao is a salad made with meat (chicken, turkey and vegetables). And on a totally different tangent, the Filipino Salpicao is stir fried beef cubes with a garlicky sauce.

A few minutes is all it takes to make this dish. It is a quick and easy dish to make and you can't go wrong, unless you overcook it. The steak cubes has to be, as all good steaks go, juicy and tender. It is the sauce that makes it different from other steaks. It is the savoury, garlicky sauce that makes it better to eat with rice than potatoes. Simple stir fried vegetables makes a complete weekday meal in a snap. Delicious enough for a special weekend dinner, too.

Adapted from's Beef Salpicao recipe.

Yield: 2-3 servings


600 gms. ribeye or sirloin steak cut into 1" cubes
2 tbsps. of light soy sauce
1 tsp. of crushed garlic
3 tbsps. of light soy sauce
3 tbsps. olive oil
2 tbsps. of Worcestershire sauce
1 tbsp. of oyster sauce
2 tsp. brown sugar
1/4 tsp. ground black pepper
2 tbsps. room temperature butter
1 tbsp. sliced garlic
chopped parsley for garnish


Season the beef with 1 tbsp. of light soy sauce, , 1 tbsp. worcestershire sauce, 1 tsp. of the crushed garlic, 1 tbsp. of olive oil. Set aside for about 20 minutes.

Mix the rest of the soy sauce, Worcestershire sauce, oyster sauce, sugar and black pepper in a bowl.

Put the rest of the olive oil and garlic in a frying pan. Heat up the pan while stirring. Fry the garlic slices on medium heat until light brown. Skim off the garlic and set aside.

Reheat the oil. When very hot, add the beef cubes and fry on high heat until browned but still rare in the middle (the cubes should still be soft when pressed).

Pour in the sauce mixture and stir fry until very hot, for about 2 minutes. Take off the heat.

Add in the butter a little at a time while stirring vigorously to enrich the sauce.

Sprinkle with the fried garlic and chopped parsley.

Serve hot with rice or potatoes.

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