{Versions & Verdicts} Niño’s Beef Tapa

Jhuls @ The Not So Creative Cook

9 years ago

Electronic gadgets these days are becoming more and more, that we tend to forget the things we used to love before. It sometimes affects us in some way. One day, my cousin came home with newspapers. I am not fond of reading current events, but I was just trying to see what’s in during that time. I took the newspaper from her. I was reading and tried to touch the newspaper scrolling it as if I am reading an e-book. 😀 There are times as well that when I want to print something from the computer, I just open the document, thinking that it will print automatically without even commanding it to do so. The same thing when I hit the switch of the TV. It’s kinda crazy how it affects me… and funny at the same time.

But there are old traditions or stuffs that you can’t let go of.

Like food.

Maybe this time, you want to makeover your old, classic lasagna recipe or sometimes, you just want the one you used to love.

I’ve tried tweaking several classic recipes before, but you really want to go back to the classic ones.

In the Philippines, I grew up knowing that Beef Tapa is an old, classic dish. Sometimes, I find it boring and make it little saucy which I don’t know if I can still call it Beef Tapa. Beef Tapa is Philippine’s Beef Jerky. It is traditionally marinated and sun-dried. But these days, it can be marinated and cooked on the stove until liquid has evaporated. Serve with garlic fried rice and sunny side up eggs. And this combo is now called Tapsilog.

I don’t usually have an exact recipe when I make one. When I want to share something to you that I always make, I always look for similar recipes. I have shared Beef Tapa recipe before using another recipe. Now, I am following the recipe of Niño @ iCookonboard and it’s so delicious. I also used Niño’s seasoning for making the Beef Tapa which includes salt, pepper, chicken granules. Oh, my! I could eat cups and cups of rice. I will never be tired of eating this. 😀

Beef Tapa

Difficulty: easy
Print page

Ingredients:

Tapa Marinade:

1 head (12 cloves) of garlic, crushed and finely chopped
1/2 cup soy sauce
1/4 cup vinegar
1/4 cup sugar
1 tbsp Niño’s seasoning
1.5 kg tender part of beef, sliced thinly across the grain
4 tbsp unsalted butter
2 bunch of chopped spring onions for garnishing

Instructions:

Place the sliced beef in a ziplock bag or container.
Mix all remaining ingredients together except spring onions.
Pour the marinade into a ziplock back or container. Mix well.
Marinate for at least 2 hours or up to overnight.
On a skillet or deep skillet, melt the butter on a very high heat.
Add marinated beef tapa (in batches if necessary) to the heated skillet and cook until beef is browned. (Depending on the beef, the dish may dry up or not – that is okay)
Garnish with spring onions (and toasted garlic, if desired).
Serve with fried rice and sunny-side-up fried eggs.

Note: This is also super delicious with a drizzle of lemon. 😉