Marinade:
1 1/2 Tablespoon + 1/2 teaspoon salt
7 Tablespoon white sugar
2 teaspoon minced garlic (you can add more)
1 tsp. ground black pepper
2 1/2 tablespoon soy sauce
3 1/2 tablespoon vinegar
Mix well all marinade ingredients in a mixing bowl. Dip each slice of beef into the marinade and place in a plastic bag or any shallow plastic container. When all slices has been dipped and placed in the plastic bag/container, pour the remaining marinade over it. Seal the plastic bag/container removing as much air as you can from the container. Let stand for at least overnight in the refrigerator. You may allow it to “cure” for at 2 days. You may also sun dry the meat pieces if you want your tapa to have that rubbery texture. To cook, just fry in little cooking oil. I prefer mine cooked first in a little water. When the water has dried up, that is the time I add oil to fry. This way the tapa is tender and juicy.
Now serve with fried egg and kalo-kalo (sinangag or fried rice). Garnish with slices of tomatoes and atsarang kapayas (papaya pickles).
It is better if you make several servings of tapa. Let’s say one serving of about ½ kilo per meal. You can save a lot than buying tapa from the grocery stores that are probably made from unsold, thus, not fresh meat.
photo from marketmanila.com
For a demo on how to prepare beef tapa, here's a video:
