Thursday, March 1, 2012

Thursday’s Side Dish: Filipino Beef Tapa

A beef dish to relish

A combination of sweet and salty makes Filipino Beef Tapa a tasty breakfast meat or savory dinner. A little goes a long way with a suitable serving of steamed rice. Here’s our rendition:

What you will need:

1 wooden spoon
1 clear Ziploc bag
1 metal pan or skillet
2 cups water
1 pair metal tongs
3 tablespoons cooking oil
1 to 1 ½ lb beef, cut into thin strips
1/3 cup soy sauce
2 garlic cloves, minced
1 tablespoon granulated sugar
Pinch of salt and black pepper

Cooking and Directions:

Combine all ingredients in plastic Ziploc bag and seal. Next, toss and mix well. Let beef marinade overnight in fridge. When ready to cook, heat pan on medium-high heat and add about 1/4-cup of water and let water simmer before adding beef to pan. Add enough beef tapa just to cover bottom of pan. (You might have to cook in several batches -- using up the water as you go.) When water evaporates, leave beef in pan for a few minutes longer until it crisps to your likeness, then remove from pot and serve.

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