BEEF TAPA
INGREDIENTS:
PROCEDURES:
1. Mix together all the ingredients except the cooking oil. Blend well to coat beef thoroughly with the liquids and seasonings.
2. Cover and let marinate inside the refrigerator for minimum of 4 hours, or even overnight.
3. To cook, drain first the excess liquid from the marinade so the beef will fry and not boil in its own liquid.
4. Heat up the oil in the pan, fry the beef in batches.
5. Serve with Fried Rice, Fried Egg and a side of cut tomatoes.
TIPS:
- 2 pounds beef round or chuck, sliced thinly against the grain
- 1/2 cup lemon juice
- 1/3 cup soy sauce
- 2 tablespoons sugar
- 1/4 teaspoon ground black pepper
- 1 head garlic, minced
- Canola or any cooking oil for frying
PROCEDURES:
1. Mix together all the ingredients except the cooking oil. Blend well to coat beef thoroughly with the liquids and seasonings.
2. Cover and let marinate inside the refrigerator for minimum of 4 hours, or even overnight.
3. To cook, drain first the excess liquid from the marinade so the beef will fry and not boil in its own liquid.
4. Heat up the oil in the pan, fry the beef in batches.
5. Serve with Fried Rice, Fried Egg and a side of cut tomatoes.
TIPS:
- Substitute vinegar if lemon juice is not available. Use the same measure or saturate with some water. The dish will be more tangy than tart.
- Since this Filipino beef tapa recipe is a wet marinade, it is important to drain the liquid well before frying. Too much liquid will cause it to boil in it rather than fry.
- I suggest that you do not marinate the beef for more than 24 hours. If you don't plan to cook the whole batch of beef that you marinated, you can keep what is left over in your freezer for up to 2 weeks. Just remember to label and date it.
BISTEK
_INGREDIENTS:
1. Mix the lemon juice and soy sauce. Steep the beef in the mixture and let it marinate for 30 minutes inside the refrigerator.
2. When the beef is ready, wring out the excess liquid and set aside.
3. Heat up the oil in the pan and fry the onions for 2 minutes, it should be half-cooked and not translucent. Remove the onions, and set aside, leaving the oil in the pan.
4. Pan-fry the beef in batches, cooking it for about 2-3 minutes per side. Once they are all done, add in the marinade, water and ground pepper. Let it simmer for 3 minutes.
5. To serve, place the onions on top of the beef like garnish. Perfect with a plate of hot white rice.
TIPS:
- 2 pounds lean beef, cut 1/2" thick
- 3 medium onions, cut into rings and separated
- 1/2 cup lemon juice
- 1/3 cup soy sauce
- 1/4 cup water
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil or any cooking oil
1. Mix the lemon juice and soy sauce. Steep the beef in the mixture and let it marinate for 30 minutes inside the refrigerator.
2. When the beef is ready, wring out the excess liquid and set aside.
3. Heat up the oil in the pan and fry the onions for 2 minutes, it should be half-cooked and not translucent. Remove the onions, and set aside, leaving the oil in the pan.
4. Pan-fry the beef in batches, cooking it for about 2-3 minutes per side. Once they are all done, add in the marinade, water and ground pepper. Let it simmer for 3 minutes.
5. To serve, place the onions on top of the beef like garnish. Perfect with a plate of hot white rice.
TIPS:
- For a more tangy Pinoy beef steak, marinate the beef for up to 4 hours.
- To easily cut the beef, place it in the freezer it for 2 hours until it is partly frozen. You will be surprised to find how much easier it is to cut.
- For a more tender Bistek, try to slice the beef on a bias, or diagonally across the grain.
- If the beef is a little tough, pound it with a mallet or with the back of the knife to make it tender. You must do this before you put the beef in the marinade.