The chunk of sirloin I bought and had thinly sliced by the butcher at Seafood City a few days ago was pretty huge and at roughly four pounds, was definitely more than enough for one meal. I used about one pound for the beef and baby corn stir-fry we had for lunch yesterday and the remaining sliced meat, I marinaded and cured in the fridge into this Filipino beef tapa to enjoy as tapsilog breakfasts this weekend.
Along with using a more tender cut of beef, I cured this tapa a bit different from the one I shared here years ago. Although I am a big fan of the sturdier tapa reminiscent of the burong damulag I enjoyed growing up in Tarlac (proud to be mekene!), the melt-in-your-mouth tenderness of the thinly-sliced sirloin and the sweet, salty and tangy flavor combo of the marinade I used this time around quickly became a favorite. Served with garlicky fried rice and sunny side up eggs, this beef tapa is a delicious way to start the day.
- ½ cup soy sauce
- ¼ cup calamansi juice
- 1 head garlic, minced
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 pounds sirloin, thinly sliced
- In a bowl, combine soy sauce, calamansi juice, garlic, sugar, salt and pepper. Stir until sugar and salt are dissolved. Add beef and massage to fully coat with marinade. Keep overnight in the refrigerator to cure. Drain meat from marinade.
- In a wide pan over medium heat, heat about 1 tablespoon oil. Add beef in a single layer and cook, turning on sides, for about 3 to 5 minutes or until liquid (meat will dispel liquid) is almost absorbed. Add another 1 tablespoon of oil and continue to cook until meat is lightly browned. Remove from pan and cut into serving portions. Serve hot.