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Beef Tapa: Sweet, Sour, Garlicky, and Buttery

Beef tapa is a beloved staple in Filipino cuisine, and this version takes the classic dish to new heights. With a perfect balance of sweet, sour, garlicky, and buttery flavors, this beef tapa is sure to delight.

Ingredients:

For the Beef Tapa:

250g lean beef, cut into strips

For the Marinade:

30ml vinegar
30ml soy sauce
30g brown sugar
5 cloves of minced garlic
5g MSG
5g salt and pepper
30g cornstarch
30ml water
2g baking soda
30g Anchor butter

For the French Scrambled Egg (optional):

1 medium-sized egg
15g Anchor butter
5g chopped chives or parsley
Pinch of salt

For the Dipping Sauce:

Vinegar
Sugar
Chopped white onion
Chopped cucumber
Ground pepper granules

Instructions:

1. Combine marinade ingredients and add beef strips. Mix until coated. Refrigerate for 30 minutes or overnight.

2. In a heated non-stick pan, add 2 tablespoons of vegetable oil. Cook tapa for 2-3 minutes.

3. Add butter and stir until melted and coated.

4. For French Scrambled Egg: Whisk egg in bowl, heat butter in non-stick pan over low heat. Pour in egg mixture, cook stirring constantly until eggs are just set. Season with salt and chopped chives or parsley.

5. Serve tapa with scrambled egg and garlic fried rice. Garnish with chopped spring onion.

6. Mix dipping sauce ingredients to taste. Serve on the side for added flavor.

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