I’ve always liked beef tapa growing up. I remember my favourite tapa was the one from Tapa King but when I tried it again recently, it tasted different. Not the same tapa I liked.
There are lots of recipes out there for beef tapa. My beef tapa is the salty (not too much) and a bit sour. No trace of sweetness for this recipe. I like it simply salty and a bit sour.
Plain salty and a bit sour, no sweetness at all!
- 1.5 kls Beef sliced thinly
- 1/3 cup soy sauce
- 1/4 cup Calamansi juice
- 1/2 tsp Freshly ground black pepper
- 1/4 tsp salt
- 1/4 cup garlic Minced
- 2 tbps Oil I used peanut oil
In a mixing bowl, combine all ingredients except beef, mix well until salt is dissolved.
Add the sliced beef and fully coat the beef with the marinade. Put in a container with lid and keep in the fridge overnight.
Heat up the oil in a frying pan over medium to high heat.
Add in the beef and spread out the meat to evenly cook. Cook each side for about 2 minutes or until it turns brown. Add more oil if needed
You can use freshly squeezed lemon juice but I prefer the taste of using calamansi (Calamondin) for authentic taste.
I used the corned beef silverside about 1.5 kilos of meat in this recipe as I like to keep it in the freezer so I have something prepared for my family in case they ask for beef tapa. If you don't like to cook this much, you can use half of 1.5 kilos (750 grams) of meat and half of all the ingredients in this recipe.