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Beef Salpicao (Salpicado)
adapted from El Comedor Meals and Memories
Beef in Extra virgin olive oil and lots of garlic.
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Course
Beef, Main Course
Cuisine
Spanish
Servings
4
Equipment
Mixing Bowl
Tablespoon
Range Oven
Saute Pan
Wooden Spoon
Serving Plate
Ingredients
1x
2x
3x
8
oz
Beef Tenderloin Tips
240 grams
1
Garlic
large head / separate cloves, peel and crushed
Marinade
1/3
cup
Olive Oil
1
tablespoon
Lemon
juice or juice from 2 calamansi
2
tablespoon
Soy Sauce
1
tablespoon
Worcestershire Sauce
Salt
to taste
Black Pepper
to taste
Instructions
Combine all marinade ingredients in a bowl, add 2-3 cloves of garlic; mix well.
Season tenderloin tips with salt and pepper then add to the marinade, massage meat briefly then let stand for at least 2 hours before cooking.
Heat about 2 tablespoon of olive oil on medium heat and saute the remaing cloves of garlic, you can add more garlic if you want to.
When it gets fragrant and starts to brown, add the beef mixture (beef including the marinade).
Turn heat to high and continue cooking beef while stirring until browned and the liquid part of the marinade is gone.
Taste and adjust seasoning if needed.
Serve with rice and some sauteed veggies on the side. Enjoy! :)
Keyword
beef recipe, beef salpicado, beef salpicao, salpicado, salpicao
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