The word “Tapa” in the Philippines refers to dried or cured beef, venison, pork, mutton, fish. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it. It is a popular breakfast meat.
A popular Tapa breakfast combination is called Tapsilog. It is commonly served in eateries called gotohan and tapsihan. Tapsilog is an abbreviation for Tapa, Sinangag “garlic fried rice”, and Itlog “fried egg”.
Tapa is best fried or grilled, often served with rice, fried egg and achara (pickled papaya strips).
Nothing beats eating tapa for breakfast with garlic rice and fried egg, it’s a breakfast fit for anyone expecting a busy day. Here is my version of Beef Tapa. Enjoy!
3 lb. beef sirloin, thinly sliced
½ cup soy sauce
¼ cup calamansi juice
2 tbsp. sugar
1 head garlic, minced
½ cup cooking oil
½ tsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Combine soy sauce, calamansi juice, garlic, sugar, salt and pepper in a bowl and stir until sugar and salt dissolved.
Add the beef and massage to fully coat with the marinade and keep overnight in the refrigerator to cure.
Then after that, drain meat from marinade, set aside.
Heat about 1 tbsp. cooking oil in a wide pan over medium heat.
Add the beef in a single layer and cook, turning on sides, for about 3 to 5 minutes or until liquid is almost absorbed.
Add another 1 tbsp. of cooking oil and continue to cook until meat is lightly browned.
Remove from pan and cut into serving portions.
Serve while it’s hot,
Share and Enjoy!