Homestyle Filipino Beef Tapa

Ingredients

• 500g (1.1 lb) lean beef sirloin, thinly sliced 500g (1.1 lb) lean beef sirloin, thinly sliced
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons vinegar 2 tablespoons vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• Cooking oil, for frying Cooking oil, for frying

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 12g (Saturated Fat: 4g)
• Carbohydrates: 8g (Sugar: 5g)
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, vinegar, minced garlic, brown sugar, black pepper, and salt. Mix well until the sugar is dissolved.
2. 2.
   Add the thinly sliced beef to the marinade, ensuring that each slice is coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
3. 3.
   Heat a frying pan over medium heat and add a drizzle of cooking oil.
4. 4.
   Remove the marinated beef from the refrigerator and let it sit at room temperature for 10 minutes.
5. 5.
   Working in batches, fry the beef slices in the hot pan for 2-3 minutes per side, or until caramelized and cooked to your desired level of doneness.
6. 6.
   Transfer the cooked beef tapa to a plate lined with paper towels to absorb any excess oil.
7. 7.
   Serve hot with garlic fried rice, a sunny-side-up egg, and a side of vinegar for dipping.

Treat your ingredients with care...

• Beef sirloin — For the best results, choose lean beef sirloin and slice it thinly against the grain. This will ensure tender and juicy tapa.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to reduce the saltiness of the dish.
• Vinegar — Use white vinegar or cane vinegar for an authentic Filipino flavor.
• Garlic — Freshly minced garlic provides the best aroma and taste. Adjust the amount according to your preference.
• Brown sugar — You can substitute brown sugar with coconut sugar or honey for a healthier alternative.

Tips & Tricks

• For an extra burst of flavor, add a splash of calamansi juice to the marinade.
• If you prefer a spicier kick, add a pinch of chili flakes or a few slices of red chili pepper to the marinade.
• To achieve a more tender texture, you can tenderize the beef slices by lightly pounding them with a meat mallet before marinating.
• Leftover tapa can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave before serving.
• Experiment with different cuts of beef, such as flank steak or tenderloin, for variations in texture and taste.

Serving advice

Serve the Homestyle Filipino Beef Tapa hot with a generous portion of garlic fried rice and a sunny-side-up egg. Drizzle some vinegar over the tapa for an extra tangy flavor. Garnish with chopped spring onions or fried garlic for added freshness and aroma.

Presentation advice

Arrange the caramelized beef tapa slices neatly on a plate, placing them alongside a mound of garlic fried rice. Top the tapa with a sunny-side-up egg, allowing the yolk to run over the beef for a visually appealing presentation. Sprinkle some chopped spring onions or fried garlic on top for a pop of color and added texture.