INGREDIENTS

1. 500 grams Beef sirloin, sliced thinly and cut into strips

MARINADE

1. 1 tsp UFC Iodized Salt
2. 3 tablespoons White sugar
3. ½ teaspoon UFC Ground Pepper
4. 2 tablespoons Garlic, minced
5. ¼ cup Golden Fiesta Palm Oil
6. ½ cup Datu Puti Pinoy Spice, for dipping sauce

PREPARATION

• 1. Tenderize the beef by running the knife lightly across the grain. Set aside.
• 2. Combine sliced beef with UFC Iodized Salt, white sugar, UFC Ground Pepper and garlic. Blend well. Marinate overnight in the refrigerator.
• 3. Heat 1 tablespoon Golden Fiesta Palm Oil in a skillet.
• 4. Lay down tapa strips in the frying pan and cook until beef changes color.
• 5. Rub the beef into the pan to caramelize it, moving the pan regularly to prevent tapa from burning, about 5 minutes. Tapa is cooked when the marinade starts to coat each beef strip and it starts to brown.
• 6. Serve with Datu Puti Pinoy Spice for dipping sauce and Datu Puti Soy Sauce Rice.