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The word Salpicao is probably portuguese in origin, the original translation is  a “pork sausage”. Then there is  also the variation calling it Salpicado. And more recently, Solomillo or Beef or Steak a la Pobre, a filet mignon served with garlic potatoes. Essentially, the version we know and like in the Philippines is a soft  beef tenderloin tips in bite sized pieces, sauteed in olive oil with lots of garlic and some flavorings. Try this recipe of famous Filipina actress her own version of Salpicao.

Claudine’s Beef Salpicao

1 kg tenderloin or sirloin, cut into cubes
2 tsp garlic, crushed
½ c Knorr Liquid Seasoning
1 pc green sili
½ c canola oil

Marinade:

2 tsp garlic, crushed
½ tsp ground black peper
½ c soy sauce
¼ c Knorr Liquid Seasoning
1 sachet Knorr Real Sarap

Procedure:

In a bowl, put the cubed tenderloin, Knorr Real Sarap, ½ c soy sauce, ¼ c Knorr Liquid Seasoning and chopped garlic. Sprinkle ½ tsp ground pepper.

Mix then leave for 15-20 minutes or until the sauce seeps in the beef.

Heat the pan in low fire. Put the oil in the pan.

When the oil is hot, put the garlic in the pan and then add the marinated beef (make sure sauce is squeezed out from beef). Cook beef until light brown then remove from pan.

Using the same pan, put the marinated sauce and green sili and let it simmer for 3-5 minutes.

Put the beef back in the pan and let it simmer for another 3-5 minutes.