Beef Tapa
Filipino Beef Tapa is thinly sliced sirloin marinated overnight in soy sauce, lemon juice, garlic, brown sugar, and fresh red chili, then pan fried until glossy. Sweet, savory, and a little spicy. Best served with fried rice and egg.
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Equipment
- Large skillet or cast iron pan
- Mixing Bowl
- Sharp knife and cutting board
Ingredients
- 1 to 2 pound beef sirloin
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice about 1 lemon
- 3 cloves garlic minced
- 2 tablespoons brown sugar
- ¼ teaspoon black pepper
- 1 to 2 fresh red chilies thinly sliced
- ½ tablespoon avocado oil
- sliced scallions for serving, optional
Instructions
- Place the sirloin in the freezer for 30 minutes. It firms up just enough to easily make clean and even slices. Then slice into ½ inch pieces against the grain.
- Mince the garlic and thinly slice the fresh chilies. Add minced garlic, sliced chilies, soy sauce, lemon juice, sugar, and black pepper to a bowl with the sliced meat until well coated. Cover and refrigerate overnight.
- Heat a wide skillet over medium-high heat and heat up the avocado oil. Add the beef with its marinade in a single layer. Cook for 10–12 minutes, flipping halfway through, until the marinade reduces into a glossy sauce that clings to the beef.
- Transfer to a plate and top with sliced scallions (optional). Serve with garlic rice, a fried egg, and a small dish of spiced vinegar on the side.
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Notes
Cut against the grain: Look for the lines running through the meat and slice perpendicular to them for the most tender result.
Overnight makes a difference: The flavors go all the way through the beef rather than just coating the surface.
Saucier tapa: Cooking the beef with its marinade gives you a glossy finish as it reduces. For drier, more caramelized edges, drain and pat the beef dry before frying.
Tapsilog timing: Start the garlic rice first, cook the tapa next, then fry the eggs last so everything lands hot at the same time.
Refrigerator: Cooked tapa keeps in an airtight container for up to 4 days. Reheat in a lightly oiled skillet over medium heat.
Freezer: Raw marinated beef freezes for up to 2 months. Thaw overnight in the refrigerator before cooking.
Nutrition
Calories: 190kcal | Carbohydrates: 8g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 822mg | Potassium: 437mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg
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