Filipino Beef Tapa
Cured slices of beef and fried in a tablespoon of oil over medium heat. Cooking time varies depending on the heat and your preferred doneness. Best for steamed white rice or any fried rice. My bet? Garlic rice and chopped fresh tomatoes on the side! The most popular, however, is a dipping sauce made from rice vinegar, a pinch of salt, and minced garlic. Yummy!
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Filipino
Ingredients
Scale
- 1 kg beef sirloin thin slices
- ¼ cup soy sauce
- 2 tbsp oyster sauce (optional)
- ½ cup calamansi juice or lemon juice
- 1 tbsp regular white sugar (or brown sugar)
- salt and ground black pepper to taste
- 8 cloves garlic minced
- 4 tbsps cooking oil
Instructions
- Combine the ingredients for the marinade in a bowl and mix well. We add sugar for sweetness, so if you prefer less sugar, it is also acceptable.
- Add beef, cover and refrigerate overnight, or for about 6 hours.
- Heat cooking oil in a pan. Line beef slices on the pan, leaving the marinate liquid aside.
- Fry both sides till slightly brown.
- Beef tapa should be ready. At this point, however, you may add half the marinate liquid and continue to fry the beef till all liquid evaporates. This process will make the beef tapa a bit sticky but tastier and less dry.
Find it online: https://feastfulfork.com/beef-tapa/