Filipino Beef Tapa
User Reviews
4
Filipino Beef Tapa
Description
Filipino Beef Tapa involves marinating thin slices of beef sirloin in a blend of soy sauce, calamansi juice, minced garlic, sugar, salt, and black pepper. The marinade tenderizes the beef and infuses it with a mix of salty, citrusy, and subtly sweet flavors. The beef is massaged thoroughly with the marinade and refrigerated overnight to ensure full absorption of the tastes.
Cooking the tapa is done by pan-frying the beef in a small amount of oil over medium heat. It is initially cooked until most of the meat's own juices are almost absorbed, then more oil is added to achieve a light caramelization and browning. This process creates a contrast between the tender interior and slightly crisp exterior.
Filipino Beef Tapa is often served hot and makes a flavorful protein option for breakfast or other meals. The thin slices allow for quick cooking and easy serving portions. Tenderness is enhanced by slicing against the grain and not over-marinating to prevent a mushy texture.
For tougher cuts, adding water and simmering before finishing in oil helps tenderize the beef. Freezing slightly before slicing aids in achieving thin, even slices without tearing.
Ingredients
- ½ cup soy sauce
- ¼ cup calamansi juice
- 1 head garlic peeled and minced
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 pounds beef sirloin thinly sliced
- canola oil
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 the meat is lightly browned and caramelized.
- Remove from pan and cut into serving portions. Serve hot.
Notes
- Freeze the beef for a few minutes before slicing to make thin, even cuts easier and to cut across the grain for tenderness.
- Avoid marinating the beef too long to prevent a mushy texture caused by acid breakdown.
- For tougher beef cuts, simmer with added water until tender before finishing by frying to brown and crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 51g | 102% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 125mg | 42% |
| Sodium | 1406mg | 59% |
| Potassium | 834mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 58mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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