Easy Beef Tapa Recipe - Authentic Filipino Breakfast
Beef tapa is not just a dish; it's a cultural emblem, deeply woven into the fabric of Filipino cuisine. Originally a method of preservation, beef tapa has evolved into a beloved staple, particularly as a hearty breakfast. It symbolizes not only the Filipino's adeptness at culinary innovation but also a connection to history and heritage.
Ingredients
- ½ pound of beef sirloin into thin strips
- 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.
Instructions
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.
