Tapa (Cured Beef)

Tapa (Cured Beef)

Thin beef slices cure overnight in garlic and soy before a quick seared finish.

Total 8 hr 15 min Makes 4 servings Calories 310/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Soy, Red meat

Tapa is a Filipino cured beef traditionally served for breakfast alongside garlic fried rice and a fried egg. Thin-sliced beef marinates in a salty-sweet blend of soy sauce, garlic, and vinegar, then sears quickly in a hot skillet until the edges caramelize. It pairs well with sinangag and itlog for a classic silog plate.

Ingredients

  • 1 1/2 pounds beef sirloin, thinly sliced
  • 1/3 cup soy sauce
  • 2 tablespoons calamansi juice or white vinegar
  • 2 tablespoons brown sugar
  • 6 garlic cloves, minced
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1/4 cup water

Method

  1. Slice the beef sirloin thinly against the grain, about 1/8 inch thick.

  2. In a bowl, whisk together the soy sauce, calamansi juice, brown sugar, minced garlic, black pepper, salt, and water.

  3. Add the sliced beef to the marinade, tossing to coat each piece evenly.

  4. Cover and refrigerate to cure, at least 8 hours or overnight for best flavor.

  5. Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.

  6. Remove the beef from the marinade, letting excess liquid drip off, and arrange in a single layer in the skillet, working in batches to avoid crowding.

  7. Sear the beef for 2 to 3 minutes per side, until browned at the edges and cooked through.

  8. Transfer seared beef to a plate and repeat with remaining batches, adding more oil as needed.

  9. Serve hot alongside garlic fried rice and a fried egg.

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    Tapa (Cured Beef)

    Tapa is a Filipino cured beef traditionally served for breakfast alongside garlic fried rice and a fried egg. Thin-sliced beef marinates in a salty-sweet blend of soy sauce, garlic, and vinegar, then sears quickly in a hot skillet until the edges caramelize. It pairs well with sinangag and itlog for a classic silog plate.

    8 hr 15 min 4 servings 310 cal

    Ingredients

    • 1 1/2 pounds beef sirloin, thinly sliced
    • 1/3 cup soy sauce
    • 2 tablespoons calamansi juice or white vinegar
    • 2 tablespoons brown sugar
    • 6 garlic cloves, minced
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • 3 tablespoons vegetable oil
    • 1/4 cup water

    Method

    1. 1

      Slice the beef sirloin thinly against the grain, about 1/8 inch thick.

    2. 2

      In a bowl, whisk together the soy sauce, calamansi juice, brown sugar, minced garlic, black pepper, salt, and water.

    3. 3

      Add the sliced beef to the marinade, tossing to coat each piece evenly.

    4. 4

      Cover and refrigerate to cure, at least 8 hours or overnight for best flavor.

    5. 5

      Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.

    6. 6

      Remove the beef from the marinade, letting excess liquid drip off, and arrange in a single layer in the skillet, working in batches to avoid crowding.

    7. 7

      Sear the beef for 2 to 3 minutes per side, until browned at the edges and cooked through.

    8. 8

      Transfer seared beef to a plate and repeat with remaining batches, adding more oil as needed.

    9. 9

      Serve hot alongside garlic fried rice and a fried egg.