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Classic Beef Tapa
Traditional dish · Filipino
A traditional Filipino cured beef dish, thinly sliced and marinated in soy sauce, vinegar, garlic, and spices, then pan-fried until tender and slightly crispy. Often served with garlic fried rice and a fried egg for breakfast.
Ingredients
- Beef sirloin or flank steak1 kg
- Soy sauce1/2 cup
- Cane vinegar1/4 cup
- Garlic, minced1 head
- Black peppercorns, crushed1 tbsp
- Bay leaves3 pcs
- Brown sugar2 tbsp
- Cooking oil1/4 cup
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Slice the beef thinly against the grain. Aim for about 1/8 inch thickness.
- 2
In a large bowl, combine soy sauce, cane vinegar, minced garlic, crushed black peppercorns, bay leaves, and brown sugar. Mix well.
- 3
Add the sliced beef to the marinade. Ensure all slices are coated. Cover and refrigerate for at least 12 hours or overnight.
- 4
Remove beef from marinade, reserving the marinade. Discard bay leaves.
- 5
Heat cooking oil in a large skillet or wok over medium-high heat.
- 6
Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding). Fry for 3-5 minutes per side, until browned and slightly crispy.
- 7
If desired, add a splash of the reserved marinade and a little water to the pan during the last minute of cooking to create a glaze. Season with salt and pepper to taste.
- 8
Serve hot, traditionally with garlic fried rice and a fried egg.
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