Beef tapa

Tapa for Pinoys is a dried or cured beef meat or any other red meat. Drying is a method of preserving surplus meat supply in the early times or in places where there are no electricity. The method has now evolved into marinating the meat, with mixture of vinegar and aromatics, and some version even adding sugar.

Ingredients:

1 k. lean beef, thinly sliced into 1/4” thick along the grain
1 tsp. black pepper coarsely ground
1/2 head garlic, crushed
1/3 cup vinegar
1 tsp. sugar, optional
1 tsp. salt
cooking oil

Cooking Procedure:



Combine all the ingredients except the beef and cooking oil.
Coat evenly each piece of meat with the marinade. In a plastic container with cover, pile beef pieces one on top of the other.
Cover and keep refrigerated overnight or until ready to cook.
Heat oil in a wok at high heat, fry marinated beef in batches for 3-5 minutes each side or until color changes to brown and edges start to caramelize.
Serve hot with fried rice and egg.