Beef Salpicao with Roasted Garlic and Buttered Vegetables


Beef salpicao is one of those dishes that always hits home for me. Take some good quality meat, salt it with some soy sauce and then finish it off with strong garlic. It is a typical filipino dish, however it has so many variations, it’s hard to keep track of all of them. As i’ve said before, traditional cooking is not about having one mother recipe and then following that to the bone. I guess that can only be the case with recipes that are known to have been created by one cook only (like a Caesar’s Salad for example). However with recipes that just came to be (most Filipino dishes), the most important part is to get the flavours right and then the technique or intricacies are yours to play with. Look at what the Australian’s are doing; using fresh ingredients with certain techniques and flavours, which they coin as Australian cuisine. From that point on the possibilites are endless. I believe that Filipino food is an assembly and interaction of flavours, the rest is up to your interpretation. So here is my take on a simple Salpicao.

Beef Salpicao with Buttered Cabbage and Vegetables

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These instructions are clearer if you actually watch the video.

For 1 very hungry person or 3 female models

200 grams of Top Sirloin sliced into thick pieces
1 tbsp of soy sauce
1 tbsp of worcestershire sauce
1 tsp of paprika
1 tsp of cayenne pepper (optional)
cracked pepper

Marinade the beef for 2 hours or overnight. Fry at high heat until well browned on both sides (about 1min 1/2 per side depending on the thickness of the meat or until medium rare). reduce the heat completely, add in rest of marinade and 2 chopped baby leeks.

Two whole garlic bulbs, sliced tops, washed, drenched in olive oil, salted and roasted in a 200c oven for 15mins or until soft.

Stir fried vegetables in olive oil in batches: round slices of half a zucchini fried until browned, season, then fry a handful of japanese mushrooms until browned, season, then fry off 2/3 cup of sliced red cabbage with a tsp of butter until soft but with a little bit still, season.

Assemble everything together.




SONG: Baby, covered by Ariel Pink’s Haunted Graffiti



    1. ryan November 15, 2012 at 4:46 am

      hahaha 3 very petite models.

      1. Erwan November 20, 2012 at 3:22 am


    1. valerie November 17, 2012 at 6:52 pm

      love roasted garlic!

      1. Erwan November 20, 2012 at 3:14 am

        i could eat it out of a bowl

    1. Cgivens November 18, 2012 at 1:55 am

      That looks delicious! You make it look so easy!

      1. Erwan November 20, 2012 at 3:11 am

        it is easy!

  1. Pingback: Beef Salpicao | A Fangirl is Me

    1. Koch November 25, 2012 at 12:50 am

      I’m new to Philipino cuisine. I had the pleasure once eating in a Philipino restaurant and I enjoyed it.
      This looks good and seems worth a try. The recipe calls for soy sauce. I have two kinds in my pantry – dark and light. Which one do you think should I use?

      Danke schön!

      1. Erwan December 17, 2012 at 9:18 am

        Sorry for the late reply, light is fine! thanks for dropping by!

    1. V January 4, 2013 at 1:03 am

      And in real life I can finish six pieces of steak (like the ones you cooked) which makes my appetite equivalent to appetite of six female models. #thisiswhyimfat Definitely trying this recipe (and I sure hope that it’s easy to make).

    1. Catherine January 8, 2013 at 12:45 pm

      In the video you say 2 tablespoons of soy sauce but in the written recipe you say 1 tbsp. So which one?:)

    1. Charlymane Estrada January 10, 2013 at 4:26 am

      Is it okay if I’ll remove the paprika in the marinade? Is it spicy or will it add just a little kick? I’m not into spicy food that’s why i’m not familiar with using paprika. :) BTW. Happy Birthday!

      1. Dora Hawk July 12, 2013 at 10:12 am

        Paprika isn’t spicy. It adds colour and a smoky aroma to the dish.

  2. Pingback: Easy Beef Salpicao Recipe by Erwan Heussaff | Purple Pieces

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      Thanks for the recipe!

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    1. Durrz May 29, 2013 at 4:26 pm

      Hey Erwan. I don’t have an oven to roast the garlic. Can you offer other alternatives?

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      1. Erwan June 28, 2013 at 11:13 pm

        Thanks man

    1. lira August 4, 2013 at 6:33 am

      Whats the alternative for oven?

    1. Livia Olmeda September 30, 2013 at 12:25 am


      1. Erwan October 1, 2013 at 4:57 am


    1. christine avenido October 21, 2013 at 1:52 pm

      wow…great taste…well done kuya erwan :))

    1. laurence October 29, 2013 at 4:13 pm

      this can be done for my over sized brother.
      three slow heavy claps :)

    1. Frances January 12, 2014 at 7:55 am

      Success! My husband and kids loved it. Thanks for the recipe that anyone can easily whip up on a busy weekend :)

    1. jenny January 27, 2014 at 1:12 am

      looks so easy! cant wait to try it out. thanks!

    1. Tintin May 24, 2014 at 2:53 pm

      I tried this one awhile ago but it’s really really delicious! :) tomorrow i’m gonna try the yoghurt recipe with different nuts and caramelized banana… :)

      1. Erwan July 10, 2014 at 5:58 am

        thanks! let me know how the yogurt recipe turns out!

    1. JIMBOY June 30, 2014 at 11:27 am

      Olive oil is not available in my kitchen.What can I use as substitute? :)

      1. Erwan July 10, 2014 at 5:35 am

        Whatever is available in your kitchen but the flavor will be slightly different and hey, olive oil is healthier!

    1. Amelie August 19, 2014 at 9:42 pm

      I am going to make this tonight! Meat is marinating, and garlic has been roasted yesterday. :)

      Hope the dish I make looks as good as yours! :)

      1. Erwan August 21, 2014 at 9:32 am

        let us know how it turns out!

    1. Mae August 25, 2014 at 11:48 am

      Hi! Is it a tablespoon of soy sauce and worcestershire or 2 tbsp of each sauce? Because in the video you mentioned 2 tbsp. Thanks!

    1. Mae August 25, 2014 at 11:48 am

      Hi! Is it a tablespoon of soy sauce and worcestershire or 2 tbsp of each sauce? Because in the video you mentioned 2 tbsp. Thanks!

    1. imee degillo August 25, 2014 at 1:21 pm

      finally got the chance to sit down & watch several of ur recipe. This is what im cooking tonight wd few variations maybe oyster sauce & pakchoi.Im a fan from far away England.xx

    1. Michelle_Mascar September 5, 2014 at 5:34 am

      Will it be better to cook the beef sliced so it’s evenly cooked on all sides? Or is there a reason why you chose to cook it whole?

    1. Lonna September 18, 2014 at 2:09 pm

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    1. Avee September 26, 2014 at 9:01 am

      I watched this last night, hoping to cast away my fear of cooking beef (for I’m 70% unsuccessful when it comes to beef). It looked easy this time. You’re right, it is easy. Thank you.

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    1. jollie October 26, 2014 at 9:02 pm

      i will make it tonight!!! yummy lovin also the background music

    1. pam andrada October 27, 2014 at 8:54 am

      this is pure genius!!!

    1. Jay Cruz October 27, 2014 at 10:48 pm

      This dish looks really delicious! From the way you describe it, it also seems quite easy to make. Thanks for the dish, I hope to try making it at home soon.

    1. Jay Cruz October 27, 2014 at 10:49 pm

      From the way you presented, it also seems quite easy to make for such a delicious recipe. Thanks for sharing the recipe, I hope to try cooking this dish at home soon.

    1. Roxy December 30, 2014 at 6:04 pm

      The beef is well done? Looks delish :)

      1. Erwan January 8, 2015 at 9:19 am

        Thanks, try it!

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      1. Erwan January 17, 2015 at 12:00 pm

        Thanks for dropping by too!

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I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.






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