Few restaurants in Subic have earned the notoriety that Meat Plus has as a food destination. One of the only establishments in the area that has resisted change, the restaurant’s doors have been open to the public since 1997. In fact, the Meat Plus group has become so popular, that they opened mall chain Tender Bob’s in Manila.
The magic of Meat Plus lies in both its concept and price: seeing the giant slabs of meat in huge cold treasure chests allow you to choose the cuts you prefer to have cooked, all at prices that might convince you to move from Manila to Subic.
Nothing in the restaurant is more iconic than their take on salpicao, which takes both familiar versions of the dish, and makes it truly Meat Plus’ own. There are some Filipino salpicaos that have a light brown gravy, and are dressed with bell peppers, while more Spanish dishes are simple, with garlic and oil making the sauce. Meat Plus has a rich sauce that is far from gravy, but is much thicker and more unctuous than just garlic and oil. It is alternately brown and red from a mixture of seasonings that make it distinct–you can easily taste Knorr in that beloved slurry of liquid and toasted garlic. The Knorr liquid seasoning is the ultimate savory complement to the worcestershire’s signature smoky-sweetness to the mix. It adds the right amount of saltiness so that the worcestershire’s distinct flavor does not overpower the salpicao. The addition of Knorr makes Meat Plus’ salpicao the ultimate cross between the Filipino and Spanish bowls we have come to love.
Meat Plus Salpicao
Yield: 1-2 servings
Total Time: 45 minutes
- 200 grams beef tenderloin or sirloin, cut into 1-inch cubes
- 1 tsp. pepper
- 6 cloves garlic, minced
- 2 ½ tbsp. Worcestershire sauce
- 2 tbsp. Knorr Liquid Seasoning
- ½ tbsp. soy sauce
- 2 tsp. sugar
- 2 tbsp. butter
- 1 tbsp. oil
- Season beef with pepper.
- Whisk together Worcestershire sauce, Knorr Liquid Seasoning, soy sauce, and sugar in a bowl. Set aside.
- Bring a pan to medium-high heat and add the butter and oil.
- Add in the minced garlic and fry until golden brown, about 5 minutes. Remove garlic from heat with slotted spoon.
- In the pan, sear the beef in the remaining oil/butter on all sides until a crust forms.
- Add the Knorr mixture and cook until beef is cooked through and the liquid is reduced, about 6-8 minutes.
- Add half the garlic and stir into the salpicao.
- Plate salpicao and top with reserved crispy garlic.