In PI, beef tapa is usually served in carinderias, most commonly as part of tapsilog (tapa, sinangag (fried rice), at itlog (egg). But although I liked the taste then, I did not like it in that the beef cuts, however thin, were quite tough and chewy.
When I recently went to the Filipino store, I got this beef tapa marinade to try making my own, but I wanted it not too dry and chewy.
I used top round steaks and sliced them thinly, marinated overnight, then stir-fried in batches for 1-2 minutes over high heat using only about 1 tbsp of olive oil. I served it topped with chives, and with Rice-A-Roni. When prepared this way, it turns out to be so good, not dry or tough! As soon as hubby tasted it, he said "Hmmmmm, Honey, this is so good!"
Salamat uli ke Mama Sita, this is an addition to Filipino dishes hubby likes.
"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!