Beef Tapa or Tapang Baka
Served with fried rice (sinangag na kanin), fried egg, atsara, coffee or hot chocolate, this beef tapa recipe will surely satisfy your hunger.
- 1 kg beef tenderloin, sirloin or top round sliced thinly and further cut into bite sized pieces
- 1 1/2 tablespoon of rock salt
- 1/2 tsp of fine ground pepper
- 3 tablespoon of cane vinegar (you may add 2 more tbsp if you want stronger vinegar taste)
- 2 tablespoon of regular soy sauce
- 4 tablespoon of white sugar (add 2 more tbsp if you want it to be sweeter)
- 1 head of garlic minced
- Optional: If you want your beef tapa spicy, add minced chili pepper or chili powder
- Optional: Honey - You may add a tablespoon of honey right after cooking (honey glazed)
Mix well all the ingredients in a glass, ceramic or plastic bowl. Do not use metallic containers as the vinegar will react to the metal giving your beef tapa a metallic taste. Leave the marinated beef inside the refrigerator (not the freezer yet!) for 24 hours to allow for further curing. After which, place it inside the freezer for longer storage period.
How to cook:
Heat 1 tablespoon of cooking oil in a pan. Under medium heat, fry the beef tapa stirring it occasionally. It should be ready in about 5 minutes. Do not overcook as the beef will become tough with a burnt sugar taste. Serve hot.