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Beef Tapa (Cured Beef)

QUICK FACTS

  PREPARATION TIME
6 hr and 10 min (for 10 serves)

 
  COOKING TIME
15 min (for 10 serves)
  DINNER
Beef
 

SUMMARY

 

"Beef Tapa" is dried cured beef, a Filipino version of Beef Jerky. This is traditionally prepared by curing the meat with sea salt and letting it dry directly under the sun for the purpose of preserving the meat. Nowadays, homemade and commercialized Beef Tapa are often cured but most do not undergo the drying process. Tapa is usually stir-fried and is best served with Atchara (pickled green papaya) or vinegar with chili, sliced tomatoes and garlic rice. A very lean and protein-rich dish great for breakfast, lunch or dinner!

INGREDIENTS

200 g
  Beef Sirloin, cut into thin strips
20 g
  Soy Sauce
0.60 packet (1 g)
  Splenda (Brown Sugar Blend)
0.60 teaspoon (2 g)
  Garlic, minced
0.20 teaspoon (0 g)
  Black Pepper, ground
0 g
  Sea Salt
2 g
  Canola Oil
 

METHOD

1. In a plastic bowl container, combine soy sauce, garlic, salt, pepper, and splenda; Add beef strips; Mix well.

2. Cover and refrigerate for at least 6 hours or overnight.

3. Heat oil in a non-stick pan, stir-fry beef until tender 10-15 minutes.

4. Serve with tomato slices or atchara (pickled green papaya) and garlic rice.

  NUTRITIONAL PANEL
Per Serve
Energy:
579.5 kJ  (138.5 kcal)
Protein:
24.5 g
Total Fat:
4.1 g
-Saturated:
1.3 g
-Mono-Unsaturated:
1.9 g
-Poly-Unsaturated:
0.5 g
Total Carbs:
0.4 g
-Complex Carbs:
0.2 g
-Sugar:
0.2 g
Fibre:
0.2 g
Water:
79.5 mL
Alcohol:
0.0 g
Cholesterol:
58.0 mg
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