Tapa recipe is simply meat (which could be beef, mutton, horse meat, or venison) or fish that has been cured by cutting into thin slices and applying salt on it to preserve it; In Philippine languages, Tapa originally means meat that has been preserved by smoking. Tapa originated in the Philippines where Filipinos prepare this recipe by frying the beef or grilling it. Today, I will be showing you how to make beef tapa which when combined with fried rice and fried egg is called Tapsilog.
Beef tapa can be eaten as it is or with some side dishes such as Atchara (which are pickled papaya strips) or sliced tomatoes.
Ketchup is often used as a condiment for beef tapa or any other type of tapa recipe.
- 300 grams of sirloin Beef. This should be cut into thin slices.
- 1 tbsp of minced Garlic
- 2 tbsp of Vinegar.
- 3 tbsp of Soy Sauce
- 1/2 tsp of Beef seasoning. This adds to the taste of the recipe.
- 1/4 tsp of salt and 1/4 tsp of Cayenne pepper
- 2 tbsp of Cornstarch (corn flour).
- 4 tbsp of cooking oil, such as olive oil.
How to Make Beef Tapa Recipe
- Cut the beef into thin slices and marinate for 2 to 24 hours. The longer you marinate your tapa pieces, the more the ingredients become incorporated into them.
- After marinating, place a pan on the heat and add some oil just enough to fry the tapa pieces. Allow the oil to heat up and add the tapa pieces into it.
- Fry on high heat for about 4 minutes or more depending on the sizes of your tapa pieces. You can stir or flip over to fry the other sides too.
- Once you are done, remove from the heat and serve hot. Beef tapa is mostly paired with atchara (pickled papaya strips) or fried rice and fried egg (tapsilog); ketchup is often used as a condiment.