@Johnx 13 June 2020

Tapa king

*Filipino Beef Tapa is easy to make and tastes so much better than store-bought. Serve with garlic fried rice and sunny side eggs for a classic Tapsilog breakfast!* **Filipino Beef Tapa** The chunk of sirloin I bought and had thinly sliced by the butcher at Seafood City a few days ago was pretty huge and at roughly four pounds, was more than enough for one meal. I used about one pound for the beef and baby corn stir-fry we had for lunch yesterday and turned the remaining meat into beef tapa to enjoy for breakfast this weekend. https://www.kawalingpinoy.com/2016/01/beef-and-baby-corn-stir-fry/ I do have another tapa recipe on the blog with another set of flavors. While it’s similar in procedure, I used a marinade of fish sauce, brown sugar, and minced garlic. It’s different but delicious just the same. https://www.kawalingpinoy.com/beef-tapa/ **MY LATEST VIDEOS** What is Filipino tapa Tapa is a Filipino dish made of thinly-sliced beef, chicken, pork, carabao or game meat such as deer and wild boar.  The meat is traditionally cured with salt and spices and then dried or smoked as a preservation technique, but in recent years, the process has been streamlined by simply marinating the meat to infuse flavor and forgoing of the drying process. After preparation, the seasoned meat is fried or grilled until tender and caramelized. It’s traditionally eaten as part of the classic Filipino *tapsilog*. Marinade ingredients Calamansi juice-tenderizes the meat by weakening the surface proteins and adds a tangy taste. Soy sauce-acts as a brining agent and boosts savory flavors Fresh minced garlic-adds another layer of flavor; fresh is best but garlic powder will work in a pinch Sugar-sweetens the marinade and balances the acidic component; helps the meat to caramelize Salt-seasons the meat and acts as a brining agent Pepper-adds a kick of heat Cooking tips Cut the beef thinly for faster cooking and across the grain to ensure a tender chew. To make slicing easier, freeze the meat for a few minutes until slightly firm. The recipe below uses calamansi juice but other acidic agents such as lemon juice, vinegar, pickle juice or wine are also great options. Do not marinate the meat for too long as the acids in the marinade will denature the protein fibers and result in a mushy texture. Sirloin is very tender and takes only a few minutes of pan-frying to cook. If substituting tougher cuts such as bottom round, add about 1 cup of water and simmer the tapa until tender before finishing in oil to crisp up and brown. What is Tapsilog A portmanteau for the words tapa (cured meat), sinangag (garlic fried rice) and itlog (fried egg), tapsilog is a popular Filipino meal served as all-day breakfast. The hearty tapa, rice, and egg combo is usually enjoyed alongside condiments such as spicy vinegar dip, fresh tomato salad or atchara. https://www.kawalingpinoy.com/sinangag/ https://www.kawalingpinoy.com/filipino-mango-and-tomato-salad/ https://www.kawalingpinoy.com/atchara/  Print Recipe Leave a Comment3.59 from 24 votes https://www.kawalingpinoy.com/wprm_print/recipe/31341 https://www.kawalingpinoy.com/filipino-beef-tapa/#commentform Filipino Beef Tapa **Beef Tapa is a classic Filipino dish often served for breakfast with garlic fried rice and sunny side up eggs. It's easy to make and sure to be a family favorite.** Prep Time10 mins Cook Time10 mins Marinating8 hrs Total Time15 mins  Course: Breakfast  Cuisine: Filipino  Keyword: filipino tapa, tapsilog  Servings:  Servings  Calories: 354kcal  Author: Lalaine Manalo Ingredients 1/2 cup soy sauce 1/4 cup calamansi juice 1 head garlic, peeled and minced 2 tablespoons sugar 1/2 teaspoon salt 1/4 teaspoon pepper 3 pounds beef sirloin, thinly sliced canola oil **US Customary** - Metric https://www.kawalingpinoy.com/filipino-beef-tapa/ Get IngredientsPowered by Chicory http://chicory.co/button-styled.html?utm_source=widget-button&utm_medium=click-powered-by&utm_campaign=powered-by-chicory Instructions In a non-reactive bowl, combine soy sauce, calamansi juice, garlic, sugar, salt, and pepper. Stir until sugar and salt are dissolved. Add beef and massage to fully coat with marinade. Keep overnight in the refrigerator to cure. Drain meat from marinade. In a wide pan 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 liquid (meat will dispel liquid) is 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. Video https://www.youtube.com/embed/qqPSkKCLJ-c https://tpc.googlesyndication.com/safeframe/1-0-37/html/container.html Nutrition Calories: 354kcal | Carbohydrates: 7g | Protein: 51g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 1406mg | Potassium: 834mg | Fiber: 1g | Sugar: 5g | Vitamin C: 5mg | Calcium: 58mg | Iron: 5mg **Tried this recipe? I'd love to see what you made!**mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy https://www.instagram.com/Kawalingpinoy https://www.instagram.com/explore/tags/kawalingpinoy   More Good Food La Paz Batchoy https://www.kawalingpinoy.com/la-paz-batchoy/ Singapore Noodles https://www.kawalingpinoy.com/singapore-noodles/ Kare-kareng Pata https://www.kawalingpinoy.com/kare-kareng-pata/ Pork Hamonado https://www.kawalingpinoy.com/pork-hamonado/ Filed Under: Breakfast and Brunch, Meat and Poultry https://www.kawalingpinoy.com/category/recipe-index/breakfast-and-brunch/ https://www.kawalingpinoy.com/category/recipe-index/meat-and-poultry/ << Ginisang Sayote with Chicken https://www.kawalingpinoy.com/ginisang-sayote-with-chicken/ Snow Peas with Shrimp Stir-fry >> https://www.kawalingpinoy.com/snow-peas-with-shrimp-stir-fry/ Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more... https://www.kawalingpinoy.com/about/ Subscribe Get updates via email and a FREE eCookbook! SUBMIT Reader Interactions Comments Expertans says March 11, 2020 at 3:21 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-221616 The procedure below requires combining water and oil. The beef is boiled until the water evaporates – this makes it more tender. The remaining oil fries the beef. You can skip this process by directly frying the beef in oil. Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=221616#respond Katrina M. says October 13, 2019 at 3:26 am https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-217047 Hi Ms. Lalaine! I tried your beef tapa recipe and it was superb. Thank you for sharing your recipes and for inspiring other people especially Stay-at-home-moms to prepare home-cooked food. Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=217047#respond Lalaine Manalo says https://www.kawalingpinoy.com/ April 20, 2020 at 7:53 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-222639 Thank you for the 5-stars! I am glad you find the recipes useful. Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=222639#respond Katrina says August 16, 2019 at 1:11 am https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-213549 I used your recipe for lamb sukiyaki cut and this is a keeper! Thank you for sharing family-friendly (easy to prepare and very tasty) recipes! Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=213549#respond Lalaine Manalo says https://www.kawalingpinoy.com/ October 8, 2019 at 11:34 am https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-216898 I am glad you enjoyed it! Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=216898#respond Lora Dyl says May 15, 2019 at 9:45 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-208405 Hi Ms Lalaine! I found and read your recipes just now and can’t wait to try this filipino beef tapa. Just a question po, how can i get to the recipe card for measurement adjustment kasi 1/2 kilo lng po sana ang gagawin q. Thanks a lot! Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=208405#respond Lalaine Manalo says https://www.kawalingpinoy.com/ October 8, 2019 at 11:35 am https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-216900 Hello, Lora Just type the number of servings you want in the servings box 🙂 Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=216900#respond Erce Cobile says May 14, 2019 at 11:40 am https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-208363 What can you use beside sirloin? Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=208363#respond Lalaine Manalo says https://www.kawalingpinoy.com/ October 8, 2019 at 11:35 am https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-216899 You can use top round but it might take longer to cook. Simmer the seasoned meat in about 1 cup of water until tender before finishing off in oil to brown. Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=216899#respond Maria says December 11, 2018 at 5:59 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-200676 Do not let this recipe fool you! At first you would think, “Hmm, di yata sapat yung pangbabad”, but holy guacamole, this is the best tapa I made! I made this with outside rounds (cheaper cut), because we were slicing for jerky and the thickness was wrong, somehow. I let it simmer in little water then pan fry, turned out soooo tender. Thank you for this recipe and more power! Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=200676#respond Lalaine says https://www.kawalingpinoy.com/ December 11, 2018 at 9:03 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-200686 Thank you so much, Maria, for leaving feedback. I am glad you enjoyed the recipe 🙂 Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=200686#respond Weng Zialcita says October 26, 2019 at 6:01 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-217375 Ive tried different beef tapa recipe, and yours is the BEST. My husband and kids are loving it . Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=217375#respond Lalaine Manalo says https://www.kawalingpinoy.com/ April 20, 2020 at 7:52 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-222638 Awww, thank you so much. YOu made my day. I am glad you liked it 🙂 Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=222638#respond Suzanne says June 25, 2018 at 5:51 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-139249 Lalaine, this is the bomb! I used to buy ready-to-cook beef tapa at the grocery but they don’t have the taste I was lookimg for. And I tried your recipe and this is it! Since I wanted to fully incorporate the garlic, I processed the marinade with a blender. Thanks again! You are awesome! Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=139249#respond Lalaine says https://www.kawalingpinoy.com/ June 28, 2018 at 3:04 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-180972 Thank you so much, Suzanne, for the feedback and tip. Processing it in the blender is a great idea! Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=180972#respond Tina says June 1, 2018 at 8:00 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-138306 Hi ms. Lalaine, How to adjust the ingredients if i only intend to cook about 500g of beef? Thank you! Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=138306#respond Lalaine says https://www.kawalingpinoy.com/ June 2, 2018 at 11:34 am https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-138331 Hi Tina, Use the serving adjuster on the recipe card, it should give you a good estimate of how much you’ll need. 🙂 Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=138331#respond Maria Teresa Obias says April 14, 2018 at 11:17 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-131236 Perfect Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=131236#respond Lynn says September 13, 2017 at 2:53 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-123661 This is the bomb! Thank you for this recipe Ms. Lalaine.. Super super super sarap! 😄 Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=123661#respond Lalaine says https://www.kawalingpinoy.com/ September 15, 2017 at 8:32 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-123716 Aww, thank you, Lynn. I am glad you liked it 🙂 Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=123716#respond christine says January 2, 2017 at 9:28 am https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-117616 What kind of soy sauce do you use? Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=117616#respond Lalaine says https://www.kawalingpinoy.com/ January 3, 2017 at 2:49 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-117637 I use dark soy sauce, Filipino brand like Silver Swan or Datu Puti 🙂 Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=117637#respond Norman Canlas says April 30, 2016 at 10:58 am https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-110643 Hi Lalaine! I tried this two weeks ago. My wife liked it so I am happy. No calamansi here at this time and our calamansi plants are too small to bear enough fruits. I ended up using lemons, same amount. The advise to freeze the extra was very helpful. Thanks for your guidance. Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=110643#respond Sarah says February 25, 2016 at 8:00 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-107947 I had the chance to try this last night. I followed your recipe as is, but I didn’t get to cook it right away. I had to freeze it for a few days, then thawed it last night before cooking it. At first, I thought it would taste like “bistek” because of similar ingredients. Surprisingly, it didn’t. This beef tapa had its own personality, and it was wonderful! The only thing I slightly changed is to add a tad of salt. Then it was perfect. Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=107947#respond Ruby says February 18, 2016 at 11:23 am https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-107744 Hi Lalaine! I was going to make this tomorrow morning for breakfast, but I realized that its lent friday so sadly we can’t eat beef 🙁 Would it be okay to marinade this for over two nights? Last week, I marinated bangus. With your advice, I had told my BF that it’s important to marinade this just for one night -otherwise it will break apart when frying. But my BF was all like, “No -you can’t believe everything you read on the internet. The longer you marinade, the tastier it gets.” So I listened to him and I let it marinade for over 4 nights. Hehe. Sure enough when I fried it, it was a mess! It was still tasty, but it was all in pieces. So no more listening to my boyfriend. I will follow every step and advice you have 🙂 Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=107744#respond Lalaine says https://www.kawalingpinoy.com/ February 19, 2016 at 1:18 am https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-107757 Hello Ruby You can transfer them to a ziplock bag and store in the freezer until ready to use. The tapa will keep in the freezer for one or two months. Just thaw and cook as directed. Hahaha you made me laugh. Yes, marinating meat (most especially fish!) over extended period of time in acids such as lemon or vinegar will break down the protein and change the texture. But still, it was wise of you to have listened to your BF. It’s healthy for the relationship and for our guys’ ego to OCCASIONALLY give them a say. 🙂 Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=107757#respond Haidee E. Terry says February 5, 2016 at 9:09 am https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-107336 Thank you for this most EXCELLENT recipe. My family & friends love it so much that I made the 2nd batch a few days ago for this weekend. I used the beef flap/skirt meat from Sam’s and after 7 days of marinating, I boiled it for about 5 minutes in plain water to reduce the saltiness, & then fried it. The result was this tender, succulent, and flavorful tapa! It even had the mildest hint of sour that it reminded me of my grandmother’s pindang damulag. Dakal a salamat, Lalaine! And congratulations on the success of Kawaling Pinoy. Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=107336#respond Lalaine says https://www.kawalingpinoy.com/ February 12, 2016 at 11:26 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-107590 Thanks, classmate 🙂 Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=107590#respond Sheryl E says January 31, 2016 at 2:09 am https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-107079 I love beef tapa even one that is simply seasoned with salt and MSG. Atcahara papaya, for some people, is a good side dish for beef tapa although I could get my tummy happy with plain vinegar. Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=107079#respond Lalaine says https://www.kawalingpinoy.com/ February 12, 2016 at 11:28 pm https://www.kawalingpinoy.com/filipino-beef-tapa/#comment-107591 Hello Sheryl I, too, prefer vinegar as accompaniment to beef tapa, with sili please! 🙂 Reply https://www.kawalingpinoy.com/filipino-beef-tapa/?replytocom=107591#respond Leave a Reply Your email address will not be published. Required fields are marked * Recipe Rating Comment Name * Email * Website Notify me via e-mail if anyone answers my