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.
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.
Homemade Beef Tapa
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.
Joelen says
June 26, 2009 at 1:43 pmLooks delicious and brings back memories of my mom making tapasilog for breakfast growing up!
apple says
September 22, 2009 at 10:59 amit’s like cooking tocino right???
rhon says
January 21, 2010 at 9:55 pmthank you for the recipes..i love it…and my husband love me more…
ross ann says
January 29, 2010 at 10:31 ammadami ata ang soysauce. napaalat ako kuya plus salt pa.
Panlasang Pinoy says
March 12, 2010 at 5:49 pmI 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.
Panlasang Pinoy says
June 24, 2010 at 10:22 amLiz, 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.
Bong says
October 18, 2010 at 8:04 amAgree. 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.
Babes says
July 22, 2010 at 12:40 pmYou 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…
chezza says
August 6, 2010 at 6:02 amcorrect me if I’m wrong, but i thought vinegar was amongst the ingredients of making tapa??
Darlene says
April 26, 2015 at 11:19 amNot in the actual recipe, you use vinegar to dip it on.
Tisbis says
September 22, 2010 at 9:21 amI tried this recipe and it came out PERFECT!!!
I love your website!!!
full_gurls says
May 21, 2011 at 9:24 amkuya pano ba lutuin?need ko ba wait maubos ung tubig?tpos mag mamantika sa sarili ba ung beef?kuya pls help me.
Flo says
January 1, 2012 at 8:49 amI 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….
Weenona says
February 9, 2012 at 7:21 pmhi! 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!
Vanjo Merano says
February 13, 2012 at 2:47 pmHorse 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.
Diane Requierme says
December 15, 2013 at 10:28 pmHow do I get your book ? Thanks!
Arminda says
September 29, 2015 at 2:26 amI always add worcestershire sauce ,lots of garlic,pepper ,a lil of vinegar
The other version i added toyomansi
Arminda says
September 29, 2015 at 2:31 amI like using sukiyaki cut or stroganoff cut
You cant stop eating tapa if you have nice meat cuts .
Gigi says
November 17, 2017 at 11:10 amThank u po sa recipe.. My whole family loves it..nagrequest p cla kaya knina nagrocery kmi..may pangtapa p ulit.. I love u po????