Beef Tapa (Tapang baka)
Beef Tapa has become increasingly popular in the Philippines. It is commonly served with breakfast. It is, however, great with any meal. You can find it in many fast food restaurants and carinderias in the Philippines. It is traditionally sun dried. Time does not always allow this, however. In this recipe, we use a marinating process which is similar to the process of sun drying. We use a soy sauce for marinating, but salt can be added if you wish. Beef tapa is delicious when combined with fried rice and eggs. The dish is sometimes referred to as “Tapsilog.” This means tapa or sinangag at itlog. A nice addition is the use of tomatoes as a side dish. It is very similar to “Beef jerky.” This is a dried, salted cured beef. If you are searching for a bacon substitute, this recipe is your answer.
- 1/2 kg beef sirloin steak, thinly sliced
- 1/2 cup soy sauce
- 2 tbsp. vinegar
- 2 tbsp. of sugar
- 3 cloves of minced garlic
- cooking oil
- 2 cups of water
- Servings: 5
- Time: 2 hours
- Level: Easy
- Cuisine: Filipino
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- Place the beef in a medium sized container. Add in vinegar, sugar, soy sauce, garlic, and pepper. Mix well.
- Place a cover over the meat. Place it inside the refrigerator for at least 2 hours. Overnight is preferred.
- Pour water in a frying pan. Place the marinated beef in allow it to simmer uncovered until all of the water absorbs and completely dries up.
- When all of the water has dried up, add a bit of cooking oil. Fry until a nice light brown.Turn off the heat.
- Serve it with garlic fried rice and fried eggs. Enjoy!
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