As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Beef Tapa From the Philippines
Not to be confused with Spanish tapas, Filipino beef tapa is thinly sliced beef that has been marinated in soy sauce and spices and then pan-fried. Traditionally, it is served for breakfast with garlic fried rice, fried eggs, and a vinegar dipping sauce.
Historically, beef tapa had some similarities with beef jerky. Prior to the invention of refrigeration, the thinly cut beef was cured with salt and spices and dried under the sun to preserve it. Today, beef tapa is cured but does not go through the drying process.
|Prep time||Cook time||Ready in||Yields|
- 1 pound beef sirloin, thinly sliced
- 1/4 cup soy sauce
- 6 cloves garlic, chopped
- 1 tablespooon white granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons vegetable oil, for frying
- 1/2 cup water
- In a porcelain or glass bowl, combine all the ingredients except the water and frying oil. Cover with plastic wrap and marinate overnight in the refrigerator.
- Add the water and beef to a frying pan and simmer over medium heat for 10 minutes or until the liquid evaporates.
- Add the oil and fry each side for 3 minutes, until brown.
- Instead of simmering the meat in water, you can fry it directly.
- You can use other meats such as pork.
- Add lemon juice or calamansi juice to the marinade.
- Use garlic powder instead of fresh garlic.
- Serve with your favorite vinegar as a dipping sauce.
- Serve for breakfast with fried rice and fried eggs, or as a main dish with steamed rice.