Beef tapa is a traditional Filipino dish that forms part of the country’s popular breakfast trio known as “tapsilog” (tapa, sinangag, and itlog). Tapa refers to thin slices of beef, typically marinated in a mixture of soy sauce, vinegar, garlic, sugar, and spices, then either grilled, fried, or sautéed until tender. The word “tapa” originally referred to the process of curing meat to preserve it, but in modern Filipino cuisine, it commonly refers to these savory marinated strips of beef.
The preparation of beef tapa is simple but flavorful, with the marinade giving the meat a savory-sweet and tangy taste. It’s often served alongside garlic fried rice (sinangag) and a fried egg (itlog), making it a hearty meal enjoyed at any time of day, though it is most commonly eaten for breakfast. Some variations may include atchara (pickled papaya) or vinegar dipping sauces, which help balance the rich flavors of the tapa.
Beef tapa holds a special place in Filipino cuisine due to its ease of preparation and delicious taste. It’s a dish that not only reflects the country’s love for bold flavors but also its resourceful culinary history, making it a favorite among locals and visitors alike.
Beef Tapa Recipe #1
Meat Material:
Beef lean, round/rump, sliced 1/4 inch thick – 1kg
Extenders:
(In 1/2 cup water, add the following)
1 Tbsp – Isolate
1 tsp – Carageenan
Curing Mix:
1 Tbsp – Salt, refined
1/2 tsp – Curing salt
1 tsp – Phosphate, dissolved in 1/4 c H2O
1/4 tsp – Vitamin C powder
Seasoning:
6 Tbsp – Sugar, refined
1 Tbsp – Black pepper, ground
2 Tbsp – Garlic, chopped finely (or 2 tsp – garlic powder)
1/2 tsp – Vetsin (MSG)
2 Tbsp – Anisado wine
1/2 tsp- Meat enhance
Procedure:
1. Select good quality raw material. Trim and weigh.
2. Slice meat into 1/4 inch thickness.
3. Mix meat with first four ingredients and mix until tacky.
4. Add extenders and mix again until the meat dries up.
5. Add seasonings and mix again thoroughly for even distribution of ingredients.
6. Place in a white plastic container, with loose cover and cure at room temperature for 8-10 hours or refrigerator (middle compartment at 1-4 degree C temp.)
7. Mix again before packing.
8. Store in freezer.
Beef Tapa Recipe #2
Materials Needed:
Meat pounder
Stainless steel bowl
Plastic container
Frying pan
Ingredients:
1 kg lean beef (beefsteak cut, round, or rump), sliced 1/4 inch thick
1 tbsp salt
1 tbsp ground black pepper
6 tbsp sugar
2 tbsp finely chopped garlic
1/2 tsp distilled white vinegar
Soy sauce (optional)
Vegetable oil
1/2 tsp MSG (vetsin)
Procedure:
1. Use the meat pounder to tenderize and thin out the meat.
2. Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tbsp of soy sauce. Mix well.
3. Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again.
4. You can opt to repack and freeze the meat for a later date. When the meat is ready to be served, fry in a hot pan, using vegetable oil. Tapa is usually eaten together with fried rice and egg.
