20-Minute Super Garlicky Beef Salpicao With Buttery Steak Rice

Name: 20-Minute Super Garlicky Beef Salpicao With Buttery Steak Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 500 grams beef sirloin (fat trimmed and cubed); 6 cloves garlic (chopped); 4 tablespoons Knorr Liquid Seasoning; freshly ground black pepper; 2 tablespoons canola oil or butter; 3 cloves garlic (sliced); 1 piece green finger chili (sliced); beef fat trimmings; 1 tablespoon butter; 3 cups cooked day-old rice; 1-2 tablespoons Knorr Liquid Seasoning; ground black pepper, to taste

Beef salpicao is a familiar sight on the hot tapas menus of many Spanish restaurants, often with a price to match. Fortunately, this beef salpicao recipe lets you bring those bold, garlicky flavors home in just 20 minutes. Paired with buttery steak rice cooked in beef fat, it transforms into a full meal that feels indulgent yet surprisingly easy to pull off.

20 min.
4 People
Easy
Average

Ingredients

For the salpicao:

500 grams beef sirloin (fat trimmed and cubed)
6 cloves garlic (chopped)
4 tablespoons Knorr Liquid Seasoning
freshly ground black pepper
2 tablespoons canola oil or butter
3 cloves garlic (sliced)
1 piece green finger chili (sliced)

For the steak rice:

beef fat trimmings
1 tablespoon butter
3 cups cooked day-old rice
1-2 tablespoons Knorr Liquid Seasoning
ground black pepper, to taste

Cooking Method

Prepare the Salpicao Combine beef sirloin, chopped garlic, Knorr Liquid Seasoning, and black pepper in a bowl. Marinate for 10 to 15 minutes to allow the flavors to penetrate the beef.
Toast the Garlic Heat a pan over medium heat. Add oil or butter, then sauté the sliced garlic until lightly toasted and fragrant.
Sear the Beef Separate the beef from the marinade and add the meat to the pan. Reserve the marinade and set it aside. Cook the beef for 2 to 3 minutes, turning occasionally so all sides brown evenly.
Finish the Salpicao Pour the reserved marinade into the pan and add chilies. Toss everything together until the sauce slightly thickens and coats the beef. Transfer the salpicao to a serving plate. Tip: For tender beef, cook just until the cubes are browned outside but still juicy inside. Overcooking can make sirloin tough.
Make the Steak Rice In the same pan, toast the beef fat trimmings until brown and crisp, allowing the rendered fat to coat the pan.
Toss the Steak Rice Add butter and day-old rice to the pan. Toss to coat the grains in the beef fat and butter. Season with Knorr Liquid Seasoning and black pepper to taste. Serve the salpicao with the steak rice immediately.

What Is Beef Salpicao?

Beef salpicao is a Filipino dish made with tender beef chunks quickly cooked with plenty of garlic, savory seasoning, and black pepper. It has become a well-loved dish for its garlic flavor and quick cooking style.

Why You’ll Love This Beef Salpicao Recipe

This beef salpicao turns a classic favorite into a complete meal by serving the garlicky beef with buttery steak rice cooked in rendered beef fat. It also makes smart use of every bit of flavor, from the marinade to the beef trimmings, while still coming together in just 20 minutes. Instead of oyster sauce or Worcestershire sauce, it uses liquid seasoning, giving the dish a savory flavor that many Filipino palates love.

Best Cut of Beef to Use for Salpicao

Sirloin is one of the best cuts for beef salpicao because it is tender and cooks quickly over high heat. Other good options include ribeye, tenderloin, or striploin for richer flavor. More budget-friendly cuts like top round or rump can also work when sliced into small cubes.

How to Keep Beef Tender

Cut the beef into evenly sized cubes so they cook at the same pace and marinate briefly to help build flavor. When cooking, keep the heat high and avoid overcrowding the pan so the beef sears quickly instead of steaming.

How to Serve Beef Salpicao

Salpicao is often served with warm rice that absorbs the rich, garlicky sauce, though crusty bread works just as well for mopping up the juices. For a full Spanish-inspired spread, pair it with dishes like chorizo croquetas, seafood paella, callos, or creamy lengua estofado.