Filipino · dinner, lunch

Beef Salpicao (Filipino Garlic Butter Beef)

Name: Beef Salpicao (Filipino Garlic Butter Beef)
Total time: 45 min
Cuisine: Filipino
Ingredients: 1½ lb beef tenderloin, cut into cubes; 1 whole head garlic, crushed; ¼ cup olive oil; 1 tsp salt; ½ tsp ground black pepper; 5 tbsp Worcestershire sauce, divided; 2 tbsp oyster sauce; 3 tbsp butter, cut into 4 pieces; chopped parsley, about 2 tbsp (optional)

Beef Salpicao (Filipino Garlic Butter Beef) — from Panlasang Pinoy's cooking video

Watch how it’s made · 5:26

Video by Panlasang Pinoy on YouTube · Open on YouTube

45 minServes 6389 kcal a serve

Keto (5.8 g net carbs a serve)
Gluten-free with a swap: Worcestershire and oyster sauce usually contain wheat; use gluten-free versions
Nut-free

Contains: Gluten, Molluscs, Fish, Milk. Check labels on stock, sauces and spice mixes.

Tender beef seared in garlic oil and finished with butter: about 23 g protein and 6 g net carbs a serve, 69% of the energy from fat, and rich in vitamin B12, selenium and zinc.

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Ingredients 9

Method

Tap a time to watch that step in the video.

Crush the whole head of garlic in a mortar. Put it in a wok with the olive oil, then heat gently so the garlic cooks slowly, stirring, until golden brown. Lift out the garlic and pour the garlic oil into a separate bowl to cool. 0:38
Season the beef cubes with the salt and pepper, pour over the cooled garlic oil and add part of the Worcestershire sauce. Mix well and leave for 10 minutes. 2:20
Heat a clean wok until very hot and sear the beef with its marinade (no extra oil needed), tossing so all sides brown. Keep cooking about 10 minutes as the beef releases its juices. 3:08
Add the rest of the Worcestershire sauce, the oyster sauce and one piece of the butter, and cook until the liquid reduces by half. 3:42
Add the remaining butter and cook until it melts and the liquid has evaporated. Stir in the toasted garlic and the parsley and serve. 4:13

Tip. The cook serves it with warm rice; for keto, have it with a green salad or sautéed greens. Sirloin also works — tender cuts cook quickly; tougher cuts would need much longer.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 6

Energy389 kcal1,630 kJ

Protein23 g46% of a day

Fibre0.3 g1% of a day

Carbohydrate6.1 g5.8 g net · 1.5 g sugars2% of a day

Fat30 g11 g saturated39% of a day

Sodium740 mg32% of a day

Where the energy comes from one serve

Net carbs 6%
Protein 24%
Fat 70%

Fits keto: 5.8 g net carbs a serve, with 70% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin B12 High63%

1.5 µg a serve, mostly from beef tenderloin (97%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium High46%

25 µg a serve, mostly from beef tenderloin (94%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Zinc High38%

4.1 mg a serve, mostly from beef tenderloin (96%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin B6 High32%

0.5 mg a serve, mostly from beef tenderloin (83%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Vitamin K High25%

30 µg a serve, mostly from parsley (73%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Iron Source14%

2.6 mg a serve, mostly from beef tenderloin (59%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Omega-3 Source14%

0.2 g a serve, mostly from beef tenderloin (60%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin E Source13%

1.9 mg a serve, mostly from olive oil (69%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

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Potassium9%

430 mg a serve, mostly from beef tenderloin (63%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Vitamin C7%

6 mg a serve, mostly from garlic (39%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin A6%

54 µg a serve, mostly from butter (88%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Magnesium5%

23 mg a serve, mostly from beef tenderloin (78%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Calcium4%

50 mg a serve, mostly from worcestershire sauce (31%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Folate3%

11 µg a serve, mostly from beef tenderloin (60%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin D1%

0.1 µg a serve, mostly from butter (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Panlasang Pinoy; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.