Ingredients Preparation

Slice the Beef: Begin by slicing ½ pound of beef sirloin into thin strips. This ensures that the meat will marinate and cook evenly.

Prepare the Marinade: In a mixing bowl, combine:

3 tablespoons of soy sauce for umami depth.

3 tablespoons of lemon juice (or calamansi juice) for acidity.

1 tablespoon of finely minced garlic for aromatic flavor.

⅛ teaspoon of ground black pepper for heat.

½ teaspoon of sugar to balance the flavors.

¼ teaspoon of baking soda (optional) to tenderize the beef further.

Marinating the Beef

Combine Beef and Baking Soda: If using, sprinkle the baking soda over the beef slices and mix well to evenly coat.

Add the Marinade: Pour the soy sauce, lemon juice, and the rest of the marinade ingredients over the beef. Ensure all pieces are well-coated.

Refrigerate: Cover the bowl with plastic wrap. Refrigerate and let the beef marinate overnight. This process infuses the meat with flavor and tenderizes it.

Cooking the Beef Tapa

Preheat the Pan: Heat a tablespoon of oil in a large pan or skillet over medium heat.

Cook the Beef: Remove the beef from the marinade and cook it in batches. Fry each piece for about 3-5 minutes on each side or until browned and the liquids are absorbed. Add more oil as needed between batches.

Serve: Once cooked, serve the beef tapa hot. It pairs well with garlic fried rice and a sunny-side-up egg for a traditional Tapsilog breakfast.