Beef Tapa
A Filipino classic featuring tender, marinated beef with a delightful balance of savory and sweet flavors.
Equipment
- Mixing Bowl
- Skillet
Ingredients
- 1/2 cup fish sauce
- 3/4 cup brown sugar
- 1 head garlic peeled and minced
- 0.5 tsp. ground black pepper
- 2 lbs. carabao meat sliced thinly
- 1 cup water
- 2 Tbsp. canola oil
Instructions
- In a bowl, combine fish sauce, brown sugar, minced garlic, and ground black pepper. Stir until the sugar is dissolved.
- Add the thinly sliced carabao meat and massage it into the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
- Drain the beef from the marinade. In a large pan over medium heat, add the marinated meat in a single layer and pour the water over it. Simmer until the meat is tender and most of the liquid is absorbed, about 30 minutes.
- Once the water has evaporated, add the canola oil. Pan-fry the beef, turning occasionally, until lightly browned and fully cooked.
- Serve hot, ideally with garlic fried rice and a sunny-side-up egg.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.