Tapa is a Filipino dish made of thinly-sliced beef. The meat is traditionally cured with salt and spices and then dried or smoked as a preservation technique. In recent years, the process has been streamlined by simply marinating the meat to infuse flavor and forgoing the drying process. After preparation, the seasoned meat is fried or grilled until tender and caramelized. It’s traditionally eaten as part of the classic Filipino tapsilog.
Prep Time
10 minutes
Cook Time
10 minutes
Course
Breakfast
Servings
6 people
Instructions
In a non-reactive bowl, combine soy sauce, calamansi juice, garlic, sugar, salt, and pepper. Stir until sugar and salt are dissolved.
Add beef and massage to fully coat with marinade. Keep overnight in the refrigerator to cure. Drain meat from marinade.
In a wide pan over medium heat, heat about 1 tablespoon oil.
Add beef in a single layer and cook, turning on sides, for about 3 to 5 minutes or until liquid (meat will dispel liquid) is almost absorbed.
Add another 1 tablespoon of oil and continue to cook until meat is lightly browned.
Ingredients
- ½ cup TOYO soy sauce
- ¼ cup calamansi juice (optional)
- 1 head garlic, peeled and minced
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 pounds beef sirloin, thinly sliced
- 1/4 stick of unsalted butter
- Cut the beef thinly for faster cooking and across the grain to ensure a tender chew. To make slicing easier, freeze the meat for a few minutes until slightly firm.
- The recipe below uses calamansi juice but other acidic agents such as lemon juice, vinegar, pickle juice or wine are also great options.
- Do not marinate the meat for too long as the acids in the marinade will denature the protein fibers and result in a mushy texture.
- Sirloin is very tender and takes only a few minutes of pan-frying to cook. If substituting tougher cuts such as bottom round, add about 1 cup of water and simmer the tapa until tender before finishing in oil to crisp up and brown.