(Chicago) – Does it ring a bell? All Pinoys recognize this acronym. For those who are not aware, this stands for Tap-a (dried/cured beef), Si-nangag (fried rice) and it-Log (egg). Perfect breakfast; maybe lunch or dinner too. Have it whenever you want it. To some people, eating rice for breakfast is puzzling, especially to non-Filipinos. But that’s how Pinoys are. We love our rice. And you know what they say- eat your heaviest meal in the morning and you’ll have a very fruitful day. hehe! 🙂
Here’s my execution of a really good recipe of beef tapa from Amy Besa’s cookbook. For those residing in the land of Sunshine Corazon where it is sunny all the time, you won’t have any difficulty drying beef the natural way anytime. For us living in frigid conditions for most part of the year, drying the beef using an electric fan would do an acceptable job. This dish is simple and quick enough to make all year round. Enjoy!
Ingredients:
- 2 lbs flank steak (or skirt)
Marinade:
- ½ cup soy sauce
- 1 ½ cups Shaoxing (Chinese rice wine)
- 1/3 cup lemon juice
- 1 cup rice vinegar
- 2 tablespoons minced garlic
- ¼ cup sugar (more? Why not?!)
- Oil, for frying
Directions:
Place the steak in the freezer for about an hour to firm it up and make slicing easier, Slice with a sharp knife ¼ – inch thick along the grain. Alternatively, ask your butcher to do the slicing for you.
In a large non-reactive bowl, combine all the marinade ingredients. Add the meat and marinate in the refrigerator for at least 1 hour or overnight, turning the meat occasionally.
Remove the beef from the marinade and lay the slices across a wire rack placed over a rimmed baking sheet to catch the drips. Place under an electric fan for 1 hours to air dry.
In a large skillet over medium-high heat, warm 2 tablespoons canola oil. Add some of the steak strips and pan-fry until nicely browned, about 3 minutes on each side. Add more oil to the pan as needed to fry the remaining steak.
