Beef Tapa

Instructions

1. Prepare the marinade
   In a large bowl, combine soy sauce, vinegar, brown sugar, minced garlic, black pepper, lemon juice, and salt. Mix well until the sugar dissolves completely.
2. Marinate the beef
   Add the thinly sliced beef to the marinade, making sure all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Drain the beef
   Remove the marinated beef from the refrigerator and drain off excess marinade. Pat the beef slices lightly with paper towels to remove excess moisture, which will help achieve a better sear.
4. Cook the beef tapa
   Heat cooking oil in a large skillet over medium-high heat. Once hot, add the marinated beef slices in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side until the edges are crispy and caramelized.
5. Prepare the plate
   Arrange the cooked beef tapa on a serving plate. Traditionally served as Tapsilog - place the beef tapa alongside steamed white rice and a fried egg sunny-side up. Add sliced tomatoes on the side for a fresh component.
6. Serve
   Serve immediately while hot. Beef tapa is traditionally enjoyed with a small dish of vinegar with minced garlic and chili peppers for dipping.