Beef Tapa Recipe

rp_tapa-300x221.jpgNothing beats eating tapa for breakfast. With garlic rice and fried egg, it’s a breakfast fit for anyone expecting a busy day. My beef tapa recipe is a mixture of pepper and sweetness the way I like my lean and tasty beef tapa to be. Remember to marinate overnight (two days for better absorption) so that the seasonings seep well into the beef slices.

1 kilo beef sirloin, thinly sliced, cut into long strips
1 1/2 Tablespoon + 1/2 teaspoon salt
5 Tablespoon white sugar
2 teaspoon minced garlic (adding more the better)
1 tsp. ground black pepper
2 1/2 tablespoon soy sauce
3 1/2 tablespoon vinegar

1. Mix all ingredients into mixing bowl.
2. Cover and Let stand overnight or two nights in the refrigerator.
3. Depending on the size of your family, apportion the beef slices into plastic bags. In our case, we are a family of four. A pack of 3 plastic bags is enough.
4. Store in freezer for 24 hours before cooking.

I usually add a little water in the kawali and allowing the water to evaporate before frying the beef so that it comes out more tender. Others like their tapa as hard as rock or rubbery but I prefer mine tender to the bite.

14 thoughts on “Beef Tapa Recipe

  1. [...] Tapsilog as we know it was coined from the word Tapa (salt-cured beef ), sinangag (fried garlic rice) , ...
  2. [...] got the recipe from Noemi’s food blog but I varied it a little bit. I added a tablespoon more of g...
  3. Jhoanne

    Hopped from Cess’ blog.
    Interesting blog here. It’s all food!

    Will it be OK if I link you up?

  4. [...] I remember my dad when he was still with us. He is now staying in Balete, Aklan. He has a great beef tap...
  5. Marilou

    As someone who loves to cook and eat, I am always looking for new and exciting recipes. Your site has both of these. The Beef Tapas look great as do the Chili. Thanks for sharing!!

  6. pigarotti

    “I usually add a little water in the kawali and allowing the water to evaporate before frying the beef so that it comes out more tender.”

    hi, this is an interesting note. i’ve wondered why my stir-fried beef are always rubbery. by making the water evaporate, isn’t it just the same as waiting for the kawali to really heat up?

  7. shy

    gagawin ko agad ito mamaya… arigato

  8. joanjean

    1 1/2 Tablespoon + 1/2 teaspoon salt?
    ano po yung karugtong ng 1 1/2? sugar po ba? ­čÖé

  9. jtm

    i believe this is all salt.. if tbsp is 15 ml and tsp is 5 ml, 1 1/2 Tablespoon + 1/2 teaspoon = 25 ml

  10. cyrus

    I already prepared this..and I wait for two nights to marinate and after that try ko sya lutuin.ung mttra llgay ksa freezer.tnx

  11. Melon

    We just ate some last night.. YES, last night… its also good for a tasty dinner… and maaan ohh man was it yumyum good. What we also did was instead of making sinangag, we used the left over sauce from the kawali — placed the cold cooked rice and mix it well for about 3-4 min… walla!

    Your recipe was great… salamat po!

  12. a mom's life

    nag b-browse ako ng pano mgluto ng fried tapa =) eto nakita ko. i try ko sya lutuin ngayon. salamat sa recipe.
    .-= a mom’s life´s last blog ..Baby Food Recipe : Applesauce =-.

  13. ariel s

    looking at the recipe, it seems way too much sugar and not enough liquid to marinate 1kg of beef…. thank you for sharing just the same

  14. Joy

    its my first tym 2 cook beef tapa,,hmmmmp ang sarap pala,,tanx,,more recipe 2 come

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