How to make beef tapa

Beef tapa can come in several ways —as lunch boxes, sandwiches, frozen bulk purchases, etc.—so you have a number of business options. I so love beef tapa from Jollibee -- it's the best (just me speaking) ;) Very, very tasty and the meat is so tender. Last month, I tried this one with matching fried rice and egg.

Materials needed:

• Meat pounder, P50 (I also use meat tenderizer)
• Stainless steel bowl, P150
• Plastic container, P50
• Frying pan, P200
• 1 kg. lean beef (beefsteak cut, round, or rump), sliced ¼ inch thick, P250
• Salt
• Ground black pepper
• Sugar
• 2 tbsp. finely chopped garlic
• ½ tsp. MSG
• 2 tbsp. distilled white vinegar
• Soy sauce (optional)
• Vegetable oil
  

Getting started:

• Use the meat pounder to tenderize and thin out the meat.
• Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tablespoons of soy sauce. Mix well.
• Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again.
• You can opt to repack and freeze the meat for a later date. When the meat is ready to be served, fry in a hot pan, using vegetable oil. Enjoy!
  

source: www.entrepreneur.com.ph