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.
- 120 to 150 grams thinly sliced beef sukiyaki or yakiniku, cut into strips about half an inch wide
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons rice wine
- 1 tablespoon sugar
- 1 bird’s eye chili finely chopped (optional)
- 1/4 cup flour
- 1 onion roughly chopped
- cooking oil for frying
- 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.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.