Slicing against the grain and cooking in its marinade are key in making this inexpensive cut of beef tender and flavorful. Typically served with fried egg and garlic rice for a true tapsilog experience.
3 lb beef (cheap cuts like top round, tri-tip, or chuck eye)
⅓ c soy sauce
⅔ c vinegar
1 garlic head (minced)
2 tablespoon sugar
1 tablespoon onion powder
1 teaspoon pepper
Slice the meat thinly. The key to using cheap cuts of beef is to slice it against the grain (its muscle fibers).
Blend the rest of the ingredients in a food processor/blender. Alternately, you may also mince the garlic and just combine all ingredients to use as a marinade.
Combine the meat and the marinade in a bowl. My process of cooking tapa doesn’t involve marinating for longer than 5 minutes. But of course, you may marinate longer in the fridge until ready to cook them (no longer than 24 hours).
In a skillet, add the beef including the juices. There is no need to drain it since the meat will be cooked with its marinade in the pan. This will help tenderize the meat and absorb all the flavor. Let it cook over medium heat. When it is almost dry, add a little bit of extra virgin olive oil and turn up the heat higher. Lightly brown the meat for a couple more minutes and constantly stir right before serving.
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