Required cooking skill level
30minutes + overnight marination preparation time
- 500 grams Beef sirloin, sliced thinly and cut into strips
- 1 tsp UFC Iodized Salt
- 3 tablespoons White sugar
- ½ teaspoon UFC Ground Pepper
- 2 tablespoons Garlic, minced
- ¼ cup Golden Fiesta Palm Oil
- ½ cup Datu Puti Pinoy Spice, for dipping sauce
- 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.
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