Salpicao Jalisco

Name: Salpicao Jalisco
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 4 bulbs garlic, peeled and sliced; 3 pounds beef sirloin or top round, cut into 3/4 inch cubes; salt and pepper to taste; 1 dash hot pepper sauce (e.g. Tabasco™); 2 tablespoons all-purpose flour

11 Ratings
6 Reviews
1 Photo

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.

By COLVIN

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Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

10 servings

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

3 tablespoons extra-virgin olive oil
4 bulbs garlic, peeled and sliced
3 pounds beef sirloin or top round, cut into 3/4 inch cubes
salt and pepper to taste
1 dash hot pepper sauce (e.g. Tabasco™)
2 tablespoons all-purpose flour

Directions

Step 1
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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Step 2
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

Per Serving:

491 calories; protein 36.9g; carbohydrates 8.6g; fat 33.5g; cholesterol 119.8mg; sodium 88.8mg. Full Nutrition

SELEA

07/16/2005

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.)

ElkGroveChef

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

11 Ratings

5 star values: 3
4 star values: 5
3 star values: 2
2 star values: 0
1 star values: 1

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SELEA

07/16/2005

shelly_md

12/25/2008

I only used one bulb instead of 3 and it was delicious. The garlic really makes the dish.

Tanya

12/08/2006

My family and I found this recipe to be absolutely wonderful!!!

megameaghan1

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

Belinda Pattison

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 :)

ElkGroveChef

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

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Salpicao Jalisco

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

Most helpful positive review

Most helpful critical review

All Reviews for Salpicao Jalisco

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Salpicao Jalisco

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

Most helpful positive review

Most helpful critical review

All Reviews for Salpicao Jalisco