Description
Beef tapa from the Philippines delivers a bold, savory experience with marinated meat that sings of cultural heritage. Garlic-infused, tender beef strips promise a delightful journey through Filipino culinary traditions you can savor in every satisfying bite.
Ingredients
Scale
Meat:
- 1 pound (454 grams) beef sirloin, thinly sliced
Marinade Ingredients:
- ¼ cup (60 milliliters) soy sauce
- 3 tablespoons (45 milliliters) lemon juice
- 1 tablespoon (15 grams) brown sugar or granulated sugar
- 2 teaspoons (10 grams) minced garlic
- ½ teaspoon (2.5 grams) ground black pepper
Cooking Ingredient:
- 2 tablespoons (30 milliliters) cooking oil, for frying
Instructions
- Precisely slice the beef into paper-thin strips, cutting diagonally against the natural muscle fibers to ensure tenderness and optimal flavor absorption.
- Create a vibrant marinade by whisking together rich soy sauce, zesty fresh lemon juice, caramelizing brown sugar, pungent crushed garlic, and freshly ground black pepper until the sugar completely dissolves and ingredients blend harmoniously.
- Immerse the beef slices thoroughly in the marinade, gently massaging each piece to guarantee complete and even coating. Cover and refrigerate for a minimum of 2 hours, allowing the meat to absorb the complex flavor profile.
- After marinating, carefully drain the beef, gently pressing out excess liquid to prevent steaming during cooking and promote optimal caramelization.
- Warm a heavy-bottomed skillet or cast-iron pan over medium heat, adding of neutral cooking oil. Arrange marinated beef strips in a single layer, ensuring each piece has adequate space to brown evenly.
- Cook the beef for approximately 2-3 minutes per side, watching for a rich mahogany color and slight crispy edges, indicating perfect caramelization and doneness.
- Transfer the succulent beef tapa to a serving plate, traditionally accompanied by garlic-infused steamed rice and a golden-yolked fried egg, creating the classic Filipino breakfast combination known as tapsilog.
Notes
- Slice beef thinly and against the grain for tender, easy-to-chew meat that absorbs marinade perfectly.
- Marinate beef for minimum 2 hours, preferably overnight, to maximize flavor penetration and tenderize the meat thoroughly.
- Pat meat dry before frying to achieve crispy, caramelized edges and prevent excess oil splattering during cooking.
- Use medium heat when frying to ensure even browning without burning the delicate meat surface.
- Avoid overcrowding the pan to guarantee each beef slice gets direct heat and develops a beautiful golden-brown crust.
- Pair with garlic fried rice and sunny-side-up egg for the classic Filipino breakfast combination that balances savory and rich flavors.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Breakfast, Dinner
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 80 mg