{"id":11709,"date":"2024-03-20T21:38:00","date_gmt":"2024-03-21T04:38:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=11709"},"modified":"2024-03-20T21:38:37","modified_gmt":"2024-03-21T04:38:37","slug":"filipino-beef-tapa","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/filipino-beef-tapa\/","title":{"rendered":"Filipino Beef Tapa"},"content":{"rendered":"\n

Filipino Beef Tapa<\/strong> is easy to make and tastes much better than store-bought. Serve it with garlic fried rice and sunny-side eggs for a classic Tapsilog breakfast!<\/p>\n\n\n\n

\"beef<\/figure>\n\n\n\n\n\n

The chunk of sirloin I bought and had thinly sliced by the butcher at Seafood City a few days ago was pretty huge and, at roughly five pounds, was more than enough for one meal. I used about two pounds for the beef and baby corn stir-fry<\/a> we had for lunch yesterday and turned the remaining meat into beef tapa for breakfast this weekend.<\/p>\n\n\n\n

I have another beef tapa<\/a> recipe on the blog with another set of flavors. While the procedure is similar, I used a marinade of fish sauce, brown sugar, and minced garlic. It's different but delicious, just the same. You can also try the chicken tapa<\/a> if you're refraining from red meat.<\/p>\n\n\n\n

What is Filipino tapa<\/h2>\n\n\n\n

Tapa is a Filipino dish of thinly sliced beef, chicken, pork, carabao, or game meat such as deer and wild boar.  The meat is traditionally cured with salt and spices and dried or smoked as a preservation technique. In recent years, the process has been streamlined by simply marinating the meat to infuse flavor and forgoing the drying process.<\/p>\n\n\n\n

After preparation, the seasoned meat is fried or grilled until tender and caramelized. It's traditionally eaten as part of the classic Filipino tapsilog<\/em>.<\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n
\"sliced<\/figure>\n\n\n\n