Tapa (Filipino Beef)
Plan ahead though, it requires marinating overnight to fully cure, tenderize and reach full flavor.
1/4 ccalamansi juice (use key lime juice if you can't find calamansi juice)
1/4 clow-sodium soy sauce
1 smallhead garlic, minced
2 Tbspgranulated sugar
1/4 tspblack pepper
3 lbsirloin or beef skirt steak, thinly sliced
2 Tbspoil (for frying)
2green onions, sliced (for garnish - optional)
How to Make Tapa (Filipino Beef)
- In a bowl, combine calamansi juice, soy sauce, garlic, sugar, salt and pepper. Stir until sugar and salt are dissolved. Add beef and massage to fully coat with marinade. Cover, place in refrigerator overnight or at least 8 hours.
- In the morning, drain meat; discard marinade.
- In a wide skillet 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 the meat's natural juices are almost absorbed. Add another 1 tablespoon of oil and continue to cook until meat is lightly browned. Remove from pan and cut into serving portions. Serve hot, garnished with sliced green onions (if desired).