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Beef Tapa Recipe
In PI, beef tapa is usually served in carinderias, most commonly as part of tapsilog (tapa, sinangag (fried rice), at itlog (egg). But although I liked the taste then, I did not like it in that the beef cuts, however thin, were quite tough and chewy.
Tapa is usually fried and is best served with vinegar. A popular combination called "Tapsilog" is commonly served in eateries called tapsihan and gotohan. Tapsilog is an abbreviation for Tapa, Sinangag (Fried Rice), and Itlog (Fried egg). Other meats used to make tapa are: Carabao's meat (tapang kalabaw) , Deer's meat (tapang Usa), Wild Boar's meat (tapang Baboy Ramo),and horse's meat (tapang kabayo). Speaking of tapang kabayo, Matty's tapsilogan in Don Galo, Paranaque serves one of the best tapang kabayo in the Las Pinas-Paranaque-Muntinlupa area.
Ingredients-
  • 1 kilo beef sirloin, thinly sliced cut
  • 1 1/2 Tablespoon + 1/2 teaspoon salt
  • 7 Tablespoon white sugar
  • 1 teaspoon minced garlic
  • 1 tsp. ground black pepper
  • 2 1/2 tablespoon soy sauce
  • 3 1/2 tablespoon vinegar
  • 1/2 cup oil
  • Beef Tapa Cooking Instructions-
  • Combine black pepper, sugar, garlic, salt, soy sauce and vinegar in a mixing bowl.
  • Coat each piece of beef in the mixture, making sure to coat all sides well.
  • Arrange beef in a marinating pan. Pour any extra marinade over beef, refrigerate overnight.
  • When ready to cook, heat 2 tablespoons of the oil in a frying pan.
  • Fry beef slices in batches, just until cooked through.
  • Add more oil whenever necessary to finish frying all the beef slices.
  • Drain beef on paper towels.
  • Serve with rice topped with fried egg and sliced tomatoes.
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