"BEEF TAPA"

I asked my mom recently for her recipe of "tocino" and "hamonado"...but I ended up making "Beef Tapa"! I am telling you...I had to eat my "tapa" and "sinangag" Pinoy-style: "nakakamay" (using my hands), with a side of vinegar with garlic, sarap!
I skipped the "sun-drying" of the marinated meat...but it still tasted like the real "tapa". The trick is to sear the meat in a really hot pan!

-CHICHAY

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"BEEF TAPA"

What You Need:

• 1 1/2 to 2 lbs of thinly sliced beef (tender cuts)
• olive oil

Marinade:

• 1/3 cup soy sauce
• 1/3 cup vinegar
• 6 cloves of garlic, minced
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp ground black pepper

Prep:
-Pound the meat slices to make them thinner and flat.
-Mix all the marinade ingredients in a bowl, and marinate/refrigerate the meat for 24 hours.

How To:
-Heat up a pan with oil on high heat.
-Layer the meat pieces on the hot pan (make sure the meat are not overlapping to avoid "sweating" of the meat pieces), and to make sure each piece cooks nicely. Cook in batches if necessary.
-Sear both sides of the meat and transfer to a dish and cover the cooked pieces with foil while cooking the rest of the meat.
-Serve with fried rice and eggs.
Enjoy your Tapsilog!