How do you make beef tapa tender and moist?

Begin by selecting the appropriate cut of beef (see ingredient notes) and slicing it against the grain. Then, let the marinade's acid do its work. Finally, don't overcook the thin slices of beef; they only need a few minutes to cook.

How long do you marinate the meat?

Marinate the meat for one hour to overnight (about eight hours). Because they've been thinly sliced and marinated in an acidic marinade, any longer than that may change the texture.

What is beef tapa made of?

Tapa is a Filipino dish that consists of thinly sliced beef, chicken, pork, carabao, or game meat such as deer and wild boar. As a preservation technique, the meat is traditionally cured with salt and spices before being dried or smoked.

What part of cow is Tapa?

Because it involves frying, the tender cut of beef, such as sirloin, is usually used to make Beef Tapa.

Tangy Beef Tapa Recipe [2022] (Tapsilog)

Name: Tangy Beef Tapa Recipe [Tapsilog]
Prep time: PT-468116H51M44S
Cook time: 10 min
Total time: PT-468116H51M44S
Cuisine: Filipino
Ingredients: 300 grams beef sirloin thinly sliced ((any other cuts of beef are ok)); 1/4 cup light soy sauce; 3 cloves garlic minced; 1 1/2 tablespoon brown sugar; 1/2 teaspoon ground black pepper; 1 1/2 teaspoon calamansi or lemon juice; 2 teaspoons oyster sauce optional; 1-2 tablespoons cooking oil

Description

This Filipino Beef Tapa tapsilog marinade has a delicious combination of sweet, sour, and salty flavors that make me want to eat more! Serve with garlicky fried rice, crispy fried eggs, fresh tomatoes, and atchara (pickled green papaya) for breakfast or any time of day.

Ingredients

Scale

300 grams beef sirloin thinly sliced ((any other cuts of beef are ok))
1/4 cup light soy sauce
3 cloves garlic minced
1 1/2 tablespoon brown sugar
1/2 teaspoon ground black pepper
1 1/2 teaspoon calamansi or lemon juice
2 teaspoons oyster sauce optional
1–2 tablespoons cooking oil

Instructions

Prepare the marinade. In a shallow bowl, combine all of the ingredients except the beef. You can taste the marinade and adjust the seasoning as needed (e.g. more sugar if you want it sweeter, add chili flakes if you want a spicy tapa.)
Add the beef and coat each piece thoroughly with the marinade. To avoid an overly salty tapa, the beef slices should not be “swimming” in the marinade.
Refrigerate for at least 4 hours and up to 24 hours to marinate.
Remove the beef from the marinade. Heat the cooking oil in a large frying pan over medium heat. Add the beef slices in a single layer and cook for about 3-5 minutes, or until well browned on all sides. The cooking time is determined by the thickness of the meat. The key is not to overcook them, or else your tapa will become tough.
Serve With: -garlic fried rice -crispy, sunny-side up egg -fresh, chopped tomatoes -atchara (pickled green papaya) -see recipe in notes -vinegar dip

Notes

Thai chili is soaked in white vinegar to make spicy vinegar sauce.

If fresh calamansi juice is unavailable, many Asian markets sell frozen calamansi juice packets.

When working with beef, it’s best to cut against the grain. (The grain refers to the muscle fibers.) This will result in more tender, easier-to-chew pieces.

Category: Beef
Method: Beef
Cuisine: Filipino

Nutrition

Serving Size: 4 servings
Calories: 168kcal
Sugar: 2g
Sodium: 1711mg
Fat: 3g
Saturated Fat: 1g
Carbohydrates: 5g
Protein: 27g
Cholesterol: 62mg

Keywords: Beef tapa recipe, easy beef tapa recipe, beef recipe, beef tapsilog