Beef Tapa

Name: Beef Tapa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1.5 lbs sirloin steak, thinly sliced; 1/4 cup soy sauce; 2 tbsp calamansi juice; 6 garlic cloves, minced; 1 tbsp brown sugar; 1/2 tsp ground black pepper; 2 tbsp cooking oil

Cured thin strips of beef marinated in a savory blend of garlic, soy sauce, and citrus juice, then pan-fried until tender and caramelized.

25 minEasyServes 4380 cal/serving

FilipinoBreakfastStovetopHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreePork-FreeCorn-Free

Ingredients

1.5 lbs sirloin steak, thinly sliced
1/4 cup soy sauce
2 tbsp calamansi juice
6 garlic cloves, minced
1 tbsp brown sugar
1/2 tsp ground black pepper
2 tbsp cooking oil

Instructions

1

In a bowl, combine 1/4 cup soy sauce, 2 tbsp calamansi juice, 6 minced garlic cloves, 1 tbsp brown sugar, and 1/2 tsp ground black pepper to form the marinade.
2

Add 1.5 lbs thinly sliced sirloin steak to the bowl and toss to coat thoroughly, then cover and marinate in the refrigerator for at least 4 hours.
3

Heat 2 tbsp cooking oil in a skillet over medium-high heat.
4

Add the marinated sirloin steak in a single layer and fry for 3 to 4 minutes per side until caramelized and internal temperature reaches 145°F.
5

Transfer cooked beef tapa to a platter and serve warm.

Questions

Can I make Beef Tapa gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Beef Tapa keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Beef Tapa?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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