Beef Tapa is like a street light where you can find it in every corner of the Philippines. Normally served with Garlic Fried Rice and a sunny side-up fried eggs, which we call TAPSILOG.
Originally the slice beef is cured in a sweet tangy marination and then dried up in the heat of the sun before frying.
Unfortunately, time is not on my side to do the long process of making Beef Tapa.
So here’s a quick, tried and tested way to enjoy an authentic Pinoy Beef Tapa.
Now on with the cooking…
Prep. time: 2 hours – overnight (includes marination period)
Cooking time: 10 minutes
Difficulty: Very Easy
Good for 6 crew
You will need;
1 head (12 cloves) of garlic, crushed and finely chopped
1/2 cup (125ml) Kikoman soya sauce
1/4 cup (4Tbsp.) vinegar 6% acidity
1/4 cup sugar
1 Tbsp. #Seasonin
1.5 kg. beef striploin or any tender part of beef. Cut into tapa slice.
4 Tbsp.(60grms.) unsalted butter
2 bunch of chopped spring onions for garnishing
Mix all the marinade ingredients in a mixing bowl, set aside.
Thinly slice the beef along the grain and cut into bite sizes.
Place the sliced beef and marinade in a large mixing bowl.
Marinate for atleast 2 hours or overnight.
On a large frying pan or cooking pot, melt the butter on very high heat.
Cook the beef tapa until nicely browned and the marinade had dried up.
Garnish with chopped spring onions.
Serve with fried rice and sunny side-up fried eggs.
Enjoy your meal !!! 😉
Here’s how I do it;
Thanks alot for spending your precious time on my blog and hope this recipe encourage you
to try cooking some Beef Tapa for your crew onboard or love ones at home.
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