Filipino Beef Tapa

Pan-fried marinated Beef Tapa with savory, slightly tangy flavors

Course Breakfast, Main Course

Cuisine Filipino

Prep Time 10

Cook Time 10

Marinate 1

Total Time 1 20

Servings servings

Calories 226kcal

Author Nora Rey

Cost $10-$12

Equipment

A skillet

Ingredients

1 pound flank steak (see note)
6 cloves garlic grated or finely minced
¼ cup cane, white, or rice vinegar sub: calamansi or lemon juice
2 tablespoons soy sauce regular or light
1 tablespoon neutral-flavored oil more for cooking
2 tablespoons brown sugar sub: any sugar
1 teaspoon onion powder
Ground black pepper to taste

US Customary - Metric

Instructions

Combine garlic, vinegar, soy sauce, a tablespoon of oil, sugar, onion powder, and ground pepper (to taste).
Slice beef thinly (about ¼ inch) against the grain or across the muscle fibers.
Marinate for at least an hour in the fridge. Don't marinate it longer than 24 hours as the acidic marinade may change the texture of the meat.
Set a frying pan over high heat. Once hot and almost smoking, add a thin coating of oil. Sear the meat in a single layer for about 2 minutes on each side.
Serve it with a fried egg and garlic fried rice as Tapsilog.

Video

Notes

Beef: Flank steak is a great choice because it is tender and marinates well. Skirt steak, flat iron steak, and flap meat are similar cuts you can use. Sirloin and chuck steak are other options. If you don't mind spending more, boneless short ribs are tender and flavorful.

TIPS:

Partially freeze the meat for about an hour to make slicing easier.
Blending the marinade creates a homogeneous mixture that the meat absorbs better. Plus, you won't have to worry about burning those garlic bits.
Avoid overcrowding the pan so they can sear properly and not steam. You will end up cooking them longer if they steam, making them dry and rubbery.

Nutrition