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You are here: Home / Recipes / Beef Recipes / Homemade Beef Tapa

Homemade Beef Tapa

Posted on: June 25, 2009 by:Vanjo Merano | Updated on: September 1, 2018

Beef Tapa is dried cured beef similar to “Beef Jerky”. This is traditionally prepared by curing the meat with sea salt and letting it dry directly under the sun for the purpose of preserving the meat. Nowadays, commercialized Beef Tapa are often cured but most do not undergo drying.Tapa is usually fried and is best served with vinegar.

Beef Tapa

A popular combination called “Tapsilog”  is commonly served in eateries called tapsihan and gotohan. Tapsilog is an abbreviation for Tapa, Sinangag (Fried Rice), and Itlog (Fried egg). Other meats used to make tapa are: Carabao’s meat (tapang kalabaw) , Deer’s meat (tapang Usa), Wild Boar’s meat (tapang Baboy Ramo),and horse’s meat (tapang kabayo). Speaking of tapang kabayo, Matty’s tapsilogan in Don Galo, Paranaque serves one of the best tapang kabayo in the Las Pinas-Paranaque-Muntinlupa area.

Making this recipe will enhance your cooking and food preparation skills and will also help you save some money. Who knows, this might even be a business opportunity for you.

Try this easy-to-prepare Filipino Food : Beef Tapa.

Print Pin

Homemade Beef Tapa

The procedure below requires combining water and oil. The beef is boiled until the water evaporates - this makes it more tender. The remaining oil fries the beef. You can skip this process by directly frying the beef in oil.
Prep Time 12 hours
Cook Time 15 minutes
Total Time 12 hours 15 minutes
Servings 4
Author Vanjo Merano

Ingredients

  • 1 1/2 lb beef sirloin thinly sliced
  • 5 tablespoons soy sauce
  • 3 tbsp minced garlic or 1 tablespoon garlic powder
  • 2 tbsp sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • In a container, combine soy sauce, garlic, salt, pepper, and sugar and mix well. Set aside
  • Place the beef in the clear plastic bag
  • Pour-in the the mixed seasonings in the clear plastic bag with meat and mix well
  • Place inside the refrigerator and marinate for a minimum of 12 hours
  • In a pan, place 1 cup water and bring to a boil
  • Add 3 tbsp of cooking oil
  • Put-in the marinated beef tapa and cook until the water evaporates.

Nutrition

Serving: 4g

 

Related Post

Tapsilog Recipe Tapsilog is a meal composed of Filipino beef jerky, garlic fried rice, and fried egg. The name was derived from the ingredients. The beef jerky is kno...
Beef Teriyaki Tapa with Fried Rice and Egg Beef teriyaki tapa with fried egg is another version of tapsilog that I want to share with you. This makes use of beef steak (that was sliced thinly) ...
Pork Tapa with Fried Banana and Salted Egg Rice has been a part of a Filipino breakfast ever since I can recall. Meals like tapsilog, tosilog, and dried fish with rice are often served for the ...
Coca Cola Beef Tapa I made Coca Cola Beef Tapa for breakfast. This went well with garlic fried rice and fried egg as a meal known as tapsilog. The preparation for beef ta...

Reader Interactions

Comments

  1. Joelen says

    June 26, 2009 at 1:43 pm

    Looks delicious and brings back memories of my mom making tapasilog for breakfast growing up!

    Reply
  2. apple says

    September 22, 2009 at 10:59 am

    it’s like cooking tocino right???

    Reply
  3. rhon says

    January 21, 2010 at 9:55 pm

    thank you for the recipes..i love it…and my husband love me more…

    Reply
  4. ross ann says

    January 29, 2010 at 10:31 am

    madami ata ang soysauce. napaalat ako kuya plus salt pa.

    Reply
  5. Panlasang Pinoy says

    March 12, 2010 at 5:49 pm

    I don’t put vinegar in the marinade, I just use it as a dip for tapa. I tried that before, CJ -- but I prefer marinading tapa without vinegar.

    Reply
  6. Panlasang Pinoy says

    June 24, 2010 at 10:22 am

    Liz, try using beef sirloin or tenderloin. If in case you have brisket or other non tender slices, try pounding it after slicing or apply some meat tenderizer powder before marinating.

    Reply
    • Bong says

      October 18, 2010 at 8:04 am

      Agree. I used beef sirloin and I think the process of having 2 cups water reduced till the oil comes out for frying was enough to really soften the meat which can be easily separated with forks on either hand. The sirloin cut I used was about 0.5 cms or 5 mm’s. However, as I mentioned before, I had tried reducing the saltiness with 1 cup water and some sugar again. I had to go someplace and instructed the maid to let the water be reduced till the oil comes out for frying. When I tried the dish, I noticed it got a little harder than my first cooking. I think if it gets fried a little bit longer it gets harder.

      Reply
  7. Babes says

    July 22, 2010 at 12:40 pm

    You know what? U are such a great help to me special now I just migrate here in Canada and don’t know much of cooking (‘coz my usually cooks for our family… )Keep on Posting recipes… Thanks anyways…

    Reply
  8. chezza says

    August 6, 2010 at 6:02 am

    correct me if I’m wrong, but i thought vinegar was amongst the ingredients of making tapa??

    Reply
    • Darlene says

      April 26, 2015 at 11:19 am

      Not in the actual recipe, you use vinegar to dip it on.

      Reply
  9. Tisbis says

    September 22, 2010 at 9:21 am

    I tried this recipe and it came out PERFECT!!!
    I love your website!!!

    Reply
  10. full_gurls says

    May 21, 2011 at 9:24 am

    kuya pano ba lutuin?need ko ba wait maubos ung tubig?tpos mag mamantika sa sarili ba ung beef?kuya pls help me.

    Reply
  11. Flo says

    January 1, 2012 at 8:49 am

    I just want to ask where can i order the book. I want to have it because of you i can eat the way im looking for…Pilipinong Pilipino ang lasa….as if im back home….
    Keep posting new recipes…
    Good luck and Happy 2012….

    Reply
  12. Weenona says

    February 9, 2012 at 7:21 pm

    hi! how about usin’ tapang kabayo instead of beef?would it be much tender? and is it good to dry it under the sun before marinating?thank you!

    Reply
    • Vanjo Merano says

      February 13, 2012 at 2:47 pm

      Horse meat can be tougher than beef most of the time. Drying the meat under the sun is an old way of preserving them. If not sliced very thinly, sun dried meats will be tough when fried.

      Reply
  13. Diane Requierme says

    December 15, 2013 at 10:28 pm

    How do I get your book ? Thanks!

    Reply
  14. Arminda says

    September 29, 2015 at 2:26 am

    I always add worcestershire sauce ,lots of garlic,pepper ,a lil of vinegar

    The other version i added toyomansi

    Reply
  15. Arminda says

    September 29, 2015 at 2:31 am

    I like using sukiyaki cut or stroganoff cut
    You cant stop eating tapa if you have nice meat cuts .

    Reply
  16. Gigi says

    November 17, 2017 at 11:10 am

    Thank u po sa recipe.. My whole family loves it..nagrequest p cla kaya knina nagrocery kmi..may pangtapa p ulit.. I love u po????

    Reply

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