Tapa is dried or cured beef, mutton or venison, although other meat or even fish may be used. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it. Tapa is best fried or grilled, often served with rice, fried egg and “achara” (pickled papaya strips) or as “Tapsilog” without the “achara”.
For many, nothing beats eating tapa for breakfast with garlic rice and fried egg, it’s a breakfast fit for anyone expecting a busy day. I prefer my beef tapa recipe to be lean and tasty by a mixture of pepper and vinegar without any sweet taste in it. The secret is it should be marinated overnight (two days for better absorption) so that the seasonings seep well into the beef slices.
My version of Beef Tapa is good for home consumption, not only for breakfast but even for lunch or dinner but definitely not for commercial purpose since I didn’t use any preservatives. I cooked it today for lunch with steamed rice, tomato & cucumber as sidings and soy sauce with drops of lemon as dipping sauce.
I’m just glad I can make my own version of tapa this days when I have nothing to think but to prepare varieties of simple daily menus for my family.
- 1 lb beef sirloin, very thinly sliced
- Sea salt or rock salt
- Freshly cracked ground black pepper
- 5 cloves crushed garlic (optional)
- 1/4 cup vinegar of your choice (optional)
- 2 tbsp. of sesame oil for frying
- Clean the beef and dry it with paper towels.
- Combine the crushed garlic and vinegar. Set aside.
- Rub salt and ground black pepper on each side of the meat.
- Pour the vinegar and garlic mixture in a container.
- Put the meat together with the vinegar and garlic.
- Cure for 2 days inside the refrigerator.
- Then fry with sesame oil and serve with fried rice and fried eggs.
Note: Can also be served with “achara” or tomato & cucumber with soy sauce & lemon as dipping sauce.