My favorite meal in the Philippines is Salpicao. I recently came up with this interpretation of the recipe, which immediately became the family favorite. Don't let the garlic frighten you: the taste becomes milder as it cooks. Throughout the cooking process, drink Sangria to produce a mellow chef. Serve with steamed rice.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat. Fry garlic until just beginning to turn golden; remove with a slotted spoon and set aside. Add beef to the oil, and fry until browned on the outside. As the beef is browning, season generously with salt, pepper and hot pepper sauce. Return the garlic to the pan, and cook until meat has reached your desired degree of doneness. It is best at medium to medium-well. Remove the beef to a serving dish using a slotted spoon.

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  • Mix the flour with about a cup of water, and pour over the drippings in the pan. Stir until smooth using a fork. Simmer over medium heat until thickened. Pour over the beef in the serving dish.

Nutrition Facts

490.6 calories; 36.9 g protein; 8.6 g carbohydrates; 119.8 mg cholesterol; 88.8 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/22/2005
The recipe is wonderful! I wasn't brave enough to try 3 bulbs of garlic but 2 did it really nicely for my guests. (Thanks IMP70 - I guess I was expecting the liquid to be in the list of ingredients not in the body of instructions.) Read More
(8)

Most helpful critical review

Rating: 3 stars
08/07/2017
It's very easy and good but doesn't look like the picture! Unless you really brown the beef but because of the moisture in top round you will need to increase heat to med High or high Read More
11 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/22/2005
The recipe is wonderful! I wasn't brave enough to try 3 bulbs of garlic but 2 did it really nicely for my guests. (Thanks IMP70 - I guess I was expecting the liquid to be in the list of ingredients not in the body of instructions.) Read More
(8)
Rating: 4 stars
07/22/2005
The recipe is wonderful! I wasn't brave enough to try 3 bulbs of garlic but 2 did it really nicely for my guests. (Thanks IMP70 - I guess I was expecting the liquid to be in the list of ingredients not in the body of instructions.) Read More
(8)
Rating: 4 stars
12/25/2008
I only used one bulb instead of 3 and it was delicious. The garlic really makes the dish. Read More
(6)
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Rating: 5 stars
12/08/2006
My family and I found this recipe to be absolutely wonderful!!! Read More
(4)
Rating: 4 stars
01/17/2012
This was not nearly as spicy as I had hoped. Next time I would use much more hot pepper sauce and garlic Read More
(2)
Rating: 4 stars
09/04/2015
This is an easy recipe that "almost" can be made with what I usually have on hand. (I don't stock that much garlic) I only had a large elephant garlic so that had to do. I was pretty heavy with the hot sauce as we like spicy. We really liked this recipe I will make it part of my "easy go to weeknight recipes" guess it's time to stock up on lots of garlic:) Read More
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Rating: 3 stars
08/07/2017
It's very easy and good but doesn't look like the picture! Unless you really brown the beef but because of the moisture in top round you will need to increase heat to med High or high Read More