I don’t buy marinated tapa. What I do is buy sukiyaki or yakiniku cut beef, season it with salt and pepper, then pan fry the meat. If the beef is of good quality, the simple seasonings bring out its natural flavor.
Then, an accident occurred. I botched a bunch of stir fried beef and, to save it, I cooked the meat until quite browned and crisp along the edges, threw in some chopped onions and, what do you know… the best tapa in my cooking history.
Ingredients
- 120 to 150 g. of thinly sliced beef (sukiyaki or yakiniku), cut into strips about half an inch wide
1 tbsp. of light soy sauce
1 tbsp. of oyster sauce
2 tbsps. of rice wine
1 tbsp. of sugar
1 red hot chili pepper, finely chopped (optional)
1/4 c. of flour
1 onion, roughly chopped
vegetable cooking oil for frying
Instructions
- In a bowl, mix all the ingredients together (except the chopped onion and cooking oil, of course).
Heat enough cooking oil so that the depth is at least an inch. When the oil starts to smoke, add the beef mixture. Working fast, stir to separate the beef strips. Fry over very high heat, stirring often, until the beef starts to form a crust along the edges. Add the chopped onion, stir around for another 30 seconds. Scoop out with a slotted spoon and drain on a stack of kitchen paper. Serve with egg and fried rice, tapsilog style. To garnish, sprinkle with toasted garlic bits and cilantro or sliced onion leaves.
Quick Notes
The beef reheats well. Just place in a hot oil-free non-stuck pan and stir over medium-low heat until thoroughly reheated.
Cooking time (duration): 10 minutes
Number of servings (yield): 1
Nice color of the plated food connie
It’s been soooooo long since I used that plate hehehehe
I’ve been trying to do something similar to this recipe but haven’t really been satisfied with my output. I think the reason is the cooking oil. I didn’t think so much oil should be used!
Yep, I’ve made that mistake in the past too. But the beef just doesn’t turn crisp unless fried in a lot of oil.
Another good one, Connie! You said “accidental tapa”… eh di ba there are no accidents? Maybe it was just something waiting to be discovered! Thanks again!
Oo nga. Just try and try new techniques.
i am on a tapa experiment these days. trying to avoid buying them from the grocery. i will definitely try this. looks yummy!
Scary that we don’t really know what’s in the marinade, ‘no?
hi connie,
i made this late night and my german husband thought it was very delicious, but he said that i should make sure that next time the beef shouldn’t be tough. it would be wonderful if you can give me an advice on this. i only started cooking when i left for germany last year, so i am a beginner. thanks!
Choose good beef cut (round or loin), slice paper thin and never overcook.
Hi Connie…I am a fan, I am a Pinay who live here in the US and we (my husband and I) always crave for pinoy food….The ones that we buy at filipino restaurants here are not that satisfying for us so we try as much as possible if we have time to cook it ourselves. I always resort to your website to find recipes. Keep sharing…I am sure you are helping a lot of pinoys with your website!
hi miss connie! i just had this for breakfast. well brunch na, haha, since i still went to the butcher to buy some rib eye fillet. I must say this is super yummy. together with sinangag and fried egg, ang sarap talaga. I added dried chilli flakes. my cousin in canada also loves beef tapa so i shared this recipe to her.
miss connie, question lang po. pwede bang i-freeze ang marinated tapa with flour? then cook it d following day?
In the fridge, yes. Freezer, no.
ms. connie, 1 tsp po ba yung yeast? kasi po don sa mga iba nyong bread recipes, 1 tbsp ang ginagamit nyo.
Different recipes need different amounts of yeast.
i usually follow your other tapa recipe but i want to try this. When you say rice wine, is it the Chinese rice wine or mirin?
Mirin is a variety of rice wine.
Any rice wine will be fine.