Filipino Beef Tapa
Seared beef slices marinated in soy sauce, vinegar, and garlic.
Servings 4 servings
Calories 226kcal
Cost $10-$12
Equipment
- Wide pan
Ingredients
- 1 pound beef (flank steak, sirloin, or similar cut)
- 6 cloves garlic grated
- ¼ cup vinegar
- 2 tablespoons soy sauce
- 1 tablespoon neutral oil more for cooking
- 2 tablespoons brown sugar
- 1 teaspoon onion powder
- Ground black pepper
Instructions
- Combine garlic, vinegar, soy sauce, oil, brown sugar, onion powder, and ground pepper. Blend if you want a smoother marinade.
- Thinly slice the beef against the grain into ¼-inch thick pieces.
- Pour the marinade over the beef and toss to coat. Cover and refrigerate for 1 to 24 hours.
- Heat a pan over high heat. Sear the beef in a thin layer of oil for about 2 minutes per side, until browned. Cook in batches if needed.
- Serve with garlic fried rice, egg, atchara, or spiced vinegar.
Video
Notes
- Beef: Flank steak works well, but you can also use skirt steak, flat iron steak, flap meat, sirloin, chuck steak, or boneless short ribs.
- Vinegar: Use cane, white, or rice vinegar. Calamansi juice or lemon juice also works.
- Slice the beef thinly against the grain.
- Freeze the beef for about an hour if it’s hard to slice.
- Get the pan really hot before cooking.
- Don’t crowd the pan, or the beef will steam instead of brown.
- Don’t overcook the beef; thin slices cook fast.
Nutrition
Calories: 226kcal | Carbohydrates: 8g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 564mg | Potassium: 429mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg