How to Make Filipino Beef Tapa That Can Be Frozen Longer

Beef Tapa is a great Filipino food and some may even call it a comfort food. Traditionally beef tapa was made as a way to preserve meat in the days before refrigeration but these days it is still loved as a breakfast food and is generally served with rice and eggs sunny side up. Many recipes for tapa can not be frozen very long as they call for lemon juice so I decided to post this simple recipe for people like myself who want to make beef tapa in bulk and freeze it to be consumed at a later date. This recipe will be enough for 7 pounds.

Difficulty: Easy

Instructions

Things You'll Need:

• Meat Hammer
• 3/4 Cup Soy Sauce
• 4 Tablespoons Sugar
• 2 Crushed Garlic Heads
• 4 Tablespoons Kosher Salt
• 1 Teaspoon Ground Pepper
• 7 pounds Beef Sirloin

1. Cut beef sirloin into strips of 1/4 inch thickness . The more lean the beef the more tender the tapa will be.

2. Once beef is cut the next step is to pound it with a meat hammer down to 1/8 inch thick.

3. Combine all ingredients in a covered container and mix well.

4. Let meat marinate in refrigerator for two days at which point you can cook what you want and freeze the rest of the beef tapa for later consumption.