Beef Salpicao Recipe

5 from 1 vote

Are you looking for a quick, easy beef recipe with umami flavors? So, you must try easy steps to make delicious beef salpicao, and you will be surprised to get perfect tender beef bites with a savory flavor.

Prep Time10

Cook Time28

Servings: people

Calories: 80kcal

Author: Shobee

Equipment

1 Instant Pot Duo Crisps Plus Air Fryer 8 oz

Ingredients

2 lb Rib Eye or Tenderloin cubed
1 tsp salt
1 tsp ground pepper
1 tbsp olive oil
1/4 cup Worcestershire sauce
2 tbsp Soy Sauce
1 1/2 tbsp Oyster Sauce
1/2 tsp red chili flakes
6 cloves garlic minced
2 tbsp unsalted butter diced
salt and pepper to taste

Cornstarch Slurry

2 tbsp water
1 tbsp cornstarch please see note 3

Instructions

Beef Salpicao Cooked in the Instant Pot

Slice the tenderloin or rib eye into thick cubes. Marinate with salt, pepper, and oil for thirty minutes. Please see note 1
Push the Saute button function of your Instant Pot and add one-fourth cup of olive oil. Wait for three minutes and brown the minced garlic. When done, remove the garlic from the pot and set aside for later use.
Brown the on meat all sides and add soy sauce, oyster sauce, Worcestershire sauce, and chili flakes.
Turn off the saute button and cover the pot with the pressure cooker lid. Push the pressure cooker button function and set the pressure to HI. Set the timer for twenty-eight minutes and quickly release when done.
Open the lid and turn the pressure setting off and push the saute button setting for thirty minutes.
Add in the cornstarch slurry and gently mix the beef until thick. Add the butter and let it melt. Serve garnished with the garlic and sprinkle with green onion.

How to Cook Beef Salpicao Stovetop

Marinate the beef with salt, pepper, and oil. Heat cooking oil in a medium-sized pan. Brown the beef on all sides.
Add oil to a wok and brown the garlic. Remove the garlic from the pan and set it aside.
Brown the beef on all sides and add the sauces and the chili flakes. Cover and let it cook on low heat for about an hour or until the meat is tender. Add water if needed.
When the meat is done, add the slurry and let the meat simmer for two more minutes. Add the butter and let it melt. Serve with the roasted garlic and green onions

Notes

Cooking in the IP. The thickness should be one inch by one inch so the meat will not be too tender when cooked in the instant pot.
Stovetop. Thinly slice the meat for quick cooking.
You only need this if the sauce is thin, so skip the slurry if the sauce is thick.

Nutrition