Go Back

Wagyu Beef Salpicao

Recipe by Connie Veneracion
This is an 11-year-old recipe. I haven't changed anything except that Wagyu beef is used here. We've been cooking beef salpicao with nothing but Wagyu over the past year, and the difference is just amazing.
Wagyu too pricey? No worries. Just use a good steak cut (definitely not any cut meant for stewing), cut into cubes, and your salpicao will still be delicious.
The actual cooking should take no more than five minutes. If you overcook the beef, the meat will turn tough and dry.
Prep Time 10 minutes
Cook Time 5 minutes
Marinating time 2 hours
Total Time 2 hours 15 minutes
Course Appetizer, Main Course
Cuisine Filipino
Servings 3 people
Beef salpicao on a bed of shredded cabbage
Print Recipe

Ingredients
  

Beef

  • 500 grams Wagyu beef cut into one-inch cubes
  • 2 tablespoons finely grated garlic
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil

To cook the salpicao

  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons liquid seasoning (I used Knorr — I do not recommend substituting soy sauce)
  • 200 grams button mushrooms
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Instructions
 

  • Place the beef cubes between stacks of paper towels and press down to remove excess water.
    Drying beef cubes between stacks of paper towels
  • Place the beef in a bowl, add the grated garlic, pepper and olive oil. Mix well.
    Adding garlic, pepper and olive oil to beef cubes
  • Cover and keep in the fridge for two hours.
  • Stir together the Worcestershire sauce and liquid seasoning.
    Sauce and quartered mushrooms
  • Cut the mushrooms into quarters (or into halves, if they are rather small).
  • Place the marinated beef cubes in a bowl, add the flour, cover and shake to coat the cubes evenly.
    Flour-coated marinated beef cubes
  • Heat the butter and olive oil in a wide shallow pan — wide enough to contain the beef cubes in a single layer. The heat should be very high.
    Browning floured beef cubes in butter and olive oil
  • When the olive oil and butter are hot, add the floured beef, spreading the pieces so that every piece touches the oil. Do not stir for a minute or so to allow the underside to brown. Keep the heat very high.
  • Turn the beef cubes every half minute to brown all sides.
  • Pour in the Worcestershire sauce and liquid seasoning.
  • Stir briskly; the sauce should thicken quite fast.
  • Add the mushrooms and stir.
    Adding button mushrooms to beef and sauce in pan
  • Cook for a minute or so until the mushrooms are just done and have soaked up some of the thick sauce.
  • Serve your wagyu beef salpicao as a main course or as an appetizer.

Notes

Updated from a recipe originally published in October 8, 2010
Keyword Beef