At Meat Plus Cafe, a Subic institution best known for their steaks, the salpicao gets its flavor from Worcestershire sauce, Knorr liquid seasoning, and loads of garlic. Double down on the garlicky flavor by using garlic oil to fry the meat. Serve as an appetizer for wine night, or with hot rice for a satisfying meal.
- 200g beef tenderloin or sirloin, cut into 1-inch cubes
- 1 tsp freshly ground black pepper
- 2 ½ tbsp Worcestershire sauce
- 2 tbsp Knorr Liquid Seasoning
- ½ tbsp soy sauce
- 2 tsp sugar
- 1 tbsp oil
- 6 cloves garlic, minced
- 2 tbsp butter
Season beef: Add beef to a bowl and season with pepper. Set aside.
Make the sauce: In another bowl, whisk together Worcestershire sauce, Knorr Liquid Seasoning, soy sauce, and sugar.
Cook garlic: Heat oil in a pan over medium-high heat until it begins to shimmer. Meanwhile, line a plate with paper towels and set aside. Add minced garlic and cook until pale golden brown, stirring continuously to prevent uneven browning and garlic from sticking, about 4–5 minutes. Transfer garlic to the paper towel-lined plate. The garlic will continue to brown and cook while cooling.
Cook beef: In the same pan, add the beef to the garlic oil. Sear the beef on all sides until well browned, about 2 minutes per side. Add sauce mixture and butter. Cook, stirring continuously, until liquid is reduced and beef is cooked through, about 5–8 minutes. Add half of the crispy garlic into the salpicao and stir.
Serve: Transfer salpicao to a serving platter and garnish with remaining fried garlic.