Filipino Beef Tapa with Soy, Calamansi and Garlic

What you need

• 600 g (1 1/3 lb) beef sirloin, sliced very thin against the grain
• 80 ml (1/3 cup) soy sauce
• 40 ml (3 tbsp) calamansi juice, or lime juice
• 6 cloves garlic, minced
• 1 tbsp sugar
• 1/2 tsp black pepper, freshly ground
• 2 tbsp neutral oil, for frying

Method

Restated from the original video

1. 1

   Put the soy sauce, calamansi juice, garlic, sugar and pepper in a bowl and stir until the sugar dissolves.

2. 2

   Add the beef and turn it with your hands until every slice is coated.

3. 3

   Cover and refrigerate for 8-12 hours, turning the beef once.

4. 4

   Lift the beef out of the marinade and let the extra liquid drip off. Keep the marinade.

5. 5

   Warm 1 tbsp of the oil in a large skillet set over medium heat.

6. 6

   Add half of the beef in a single layer. Cook, turning the slices, until the liquid they release has almost evaporated, 3-5 min.

7. 7

   Add a spoonful of the reserved marinade, then keep cooking until the edges caramelize and the beef is browned and cooked through, 3-4 min.

8. 8

   Move the beef to a plate. Heat the remaining oil and repeat with the rest.

9. 9

   Serve hot with steamed rice.

Imported from kawalingpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.