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Spicy Vinegar Beef Tapa
80% authentic · Filipino
A regional variation of beef tapa that emphasizes a spicier, tangier profile by incorporating chili peppers and a more generous amount of vinegar in the marinade. This version offers a bolder flavor.
Ingredients
- Beef sirloin or flank steak1 kg
- Soy sauce1/4 cup
- Cane vinegar1/2 cup
- Garlic, minced1 head
- Red chili peppers (siling labuyo), minced2-3 pcs
- Black peppercorns, crushed1 tsp
- Bay leaves2 pcs
- Brown sugar1 tbsp
- Cooking oil1/4 cup
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Slice the beef thinly against the grain.
- 2
In a large bowl, combine soy sauce, cane vinegar, minced garlic, minced chili peppers, 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). Fry for 3-5 minutes per side, until browned and slightly crispy.
- 7
Add a splash of the reserved marinade and water to the pan during the last minute. Season with salt and pepper to taste.
- 8
Serve hot, with rice and optional pickled papaya (atchara).
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