Beef tapa. Beef Tapa is dried cured beef similar to "Beef Jerky". This is traditionally prepared by curing the meat with sea salt and letting it dry directly under the sun for the purpose of preserving the meat. Tapa is dried or cured beef, mutton, venison or horse meat, although other meat or even fish may be used.
These useful spices can be used to cook so many different meals!
Beef tapa is dried, cured beef similar to beef jerky.
Traditionally, it was prepared by curing the meat with salt.
You can have Beef tapa using 7 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Beef tapa
- It's 1 1/2 lb of Beef sirloin thinly slice.
- It's 5 tbsp of soy sauce.
- You need 4 tbsp of oyster sauce.
- It's of salt.
- Prepare of pepper.
- It's 2 tsp. of brown sugar.
- It's 5 cloves of minced garlic.
Nowadays, beef tapa is made by simply marinating the meat before frying or sautéing them. See more ideas about beef tapa, beef tapa recipe filipino, beef. (Good Morning) Meet the Philippines' beef jerky, Filipino Beef Tapa. Beef Tapa is dried or cured beef although other meat or even fish may be used with this recipe. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it.
Beef tapa instructions
- Mix all the ingredients and marinade the beef for 10hrs to 15hrs then place on the refrigerator..
- In a frying pan place the beef and cover it with lid to simmer. This will help the beef to be tender. Slowly add the remaining marinade sauce until it evaporates. Then add a little bit of oil to fry..
- Serve the beef with brown rice and egg..
Aside from Pork Longganisa, Beef Tapa (cured meat) is another breakfast favorite that is eaten with You can still find ready-made beef tapa marketed under different brands at your neighborhood's. Beef tapa is a type of cured meat of thin slices of tender beef. A popular breakfast that is usually served The tender cut of beef, like sirloin, is usually used to make Beef Tapa as it involved frying. How to cook Filipino beef tapa. Traditionally, tapa was a means to extend the shelf life of meats (and other proteins like chicken and fish).
