Monday, January 4, 2010

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!

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