This beef salpicao has garlic three ways: roasted garlic, garlic oil, and crispy garlic bits. Hardcore!
Salpicao has roots in Spanish cuisine, where the term “salpicao” can refer to a marinated meat dish of pork and beef, even chicken and seafood. In the Philippines, it’s short for beef salpicao. Adapted to suit Filipino tastes and pantries, the dish is made of beef cubes, often tenderloin or sirloin, sautéed in garlic, olive oil, and a glug of Worcestershire sauce.
It’s the garlic that makes salpicao so Filipino. This recipe adds it threefold with roasted garlic, garlic oil, and crispy garlic bits for the boldest, most hardcore garlic beef salpicao you’ll ever make.
Adding garlic three ways isn’t just a gimmick. Garlic has plenty of dimensions, and each method unlocks a different flavor profile:
Crispy garlic bits need your full attention. You want to fry them until perfectly golden brown; any darker than that will make them bitter and acrid. Easier said than done, but here’s our tips to pull it off:
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Once you have your crispy garlic bits, you can store them in an airtight container at room temperature for about 1 month.
