Beef Tapa Recipe
Beef tapa is a popular Filipinodish that is made by marinating thinly sliced beef with salt and spices. It is aneasy to make breakfast meal which is frequently served with garlic fried riceand fried egg also known as ‘tapsilog’.
Equipment
- Mixing Bowl
- Measuring cup and measuring spoon
- cling/plastic wrap or container with lid
Ingredients
- 500 grams beef sirloin, sliced thinly
- 1 cup vinegar, for washing the beef --- optional
- ¼ teaspoon baking soda -- optional
- 2 tablespoons lemon juice or calamansi juice or vinegar
- 3 tablespoons soy sauce
- 6-8 cloves garlic, minced
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- cooking oil
- 1 teaspoon fried garlic, garnish -- optional
Instructions
Preparing the beef:
- Optional: Wash the beef properly with vinegar. You can also use water but make sure to wash and drain properly.
- In a mixing bowl, combine beef, baking soda and lemon juice. Mix well to fully combine.
- In a separate bowl, combine soy sauce, minced garlic, sugar, salt and pepper. Mix until well combine and sugar is completely dissolved.
- Pour marinade over the beef and mix until evenly incorporated and beef is well coated.
- Cover with cling/plastic wrap and refrigerate to marinate for minimum of 6 hours or preferably overnight.
Cooking the beef tapa:
- Drain beef from the marinade.
- In a pan, heat oil over medium heat. Add the marinated tapa in single layer.
- Cook for about 2-3 minutes on each side or until liquid is almost completely absorbed. Add oil, if necessary, until the meat is cook and evenly browned.
- Remove from the pan and slice into serving sizes, if needed.
Serving the beef tapa:
- Transfer to a plate and serve with garlic fried rice, fried egg and choice of side dish.
- Serve while hot and enjoy!.
Video
Notes
- Washing the beef with vinegar removes excess blood/dirt and prolongs its shelf life.
- Cooking time may vary depending on the thickness of the cut. The key is not to overcook the meat or it will become too tough.
