Filipino Beef Tapa

5 from 1 vote

This Filipino beef tapa recipe is delicious with garlic fried rice and fried eggs. And the marinade is simple, easy to make, perfectly sweet and spicy. It’s sure to make a morning person out of you!

Prep Time15

Cook Time30

Marinating Time8

Total Time8 45

Course: Breakfast, Brunch

Cuisine: Filipino

Servings: servings

Calories: 293kcal

Author: Jolina

Equipment

Ingredients

1.1 lbs thinly sliced beef
10 garlic cloves minced
6 tbsp white vinegar
6 tbsp soy sauce
6 tbsp brown sugar
5 red chilies chopped
oil for frying

US Customary - Metric

Instructions

Mix all ingredients (except the beef) in a bowl until incorporated.
10 garlic cloves, 6 tbsp white vinegar, 6 tbsp soy sauce, 6 tbsp brown sugar, 5 red chilies
Add beef to the marinade and ensure all pieces of meat are submerged.
1.1 lbs thinly sliced beef
Cover the bowl with cling wrap and marinate for at least 4 hours, preferably overnight.
Cook with oil on medium heat until brown, caramelized and the meat has absorbed most of the liquid (but not completely dry). Serve warm.
oil

Video

Notes

We’ve found that beef used for hot pots (usually rolled and packaged in 500-g containers) are the best type of meat to use. If you can’t find those, you can use ribeye, sirloin, chuck, or brisket and slice them yourself.
We use red chilies (siling labuyo) in this recipe. If you like your tapa milder, you can reduce the amount or if you want it spicier, add more.
It's important to allow enough time for the beef to marinate however don’t marinate for more than 24 hours because the meat will become mush.
When frying the tapa, you want to cook it until browned and caramelized. You don’t want it completely dry, though. Over-cooking will result to tough, dry and chewy meat. This means cook only until the liquids are mostly absorbed by the meat.
Similarly, you want to fry your beef tapa in a single layer on your pan for an even cook.
See post for more tips and FAQs.

Nutrition