Beef Tapa (Filipino Marinated Beef)

Ingredients

• about 450 g Beef Sirloin
• 1/4 cup Soy Sauce (or Coconut Aminos)
• 2 tbsp Brown Sugar
• 4 cloves Garlic
• 1 tsp Black Pepper
• 1 tbsp Cooking Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 450 g Beef Sirloin thinly against the grain into pieces about 0.3175 cm thick.
2. 2In a medium bowl, combine the 1/4 cup Soy Sauce (or Coconut Aminos), 2 tbsp Brown Sugar, 4 cloves minced Garlic, and 1 tsp Black Pepper. Stir until the brown sugar is dissolved.
3. 3Add the sliced beef to the bowl with the marinade. Toss gently to ensure all pieces are coated. Cover the bowl and let it marinate at room temperature for at least 30 minutes, or for up to overnight in the refrigerator.
4. 4Place a 25.4 cm skillet over medium-high heat. Add the 1 tbsp Cooking Oil and let it heat until it shimmers, about 1 minute. The oil should be hot enough that a drop of water sizzles immediately.
5. 5Carefully add the marinated beef to the hot skillet in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Fry the beef for 2-4 minutes per side, until it is cooked through and has slightly crispy edges. The internal temperature of the beef should reach 71°C.
6. 6Remove the cooked beef from the skillet and place it on a plate. If you cooked in batches, repeat step 5 with the remaining beef. Serve the Beef Tapa hot.

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