Bistek Beef Tapa

Nothing beats the sweet, salty taste combination found only in beef tapa. This recipe is easily prepared and cooks in no time at all. Simply remember to choose tender beef cuts, like sirloin, and have the beef sliced thinly.

  • Required cooking skill level

  • 2-5
    persons serving
  • 30
    minutes + overnight marination preparation time
  • cooking time


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


  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


  • 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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