This is a revised recipe of my beef tapa and by far this is my favorite one. My original recipe has lemon juice. I think lemon juice makes it more like the Filipino bistek (beef steak). For this recipe vinegar was used which I believe gives it that distinct flavor of tapa.

To make, slice your beef (about 1.5 lbs.) into thin strips (a personal preference for faster cooking time). Then add 4-5 cloves minced garlic, 1 Tbsp. salt, 1 tsp. ground black pepper, 2 1/2 Tbsp. white vinegar, 1- 2 tsp. sugar, 2 Tbsp. soy sauce. Let the beef marinate for about an hour, preferably overnight.


Take meat our of the fridge. Get a non-stick pan and place over medium high heat. Add 2 Tbsp. of oil, then arrange your beef slices in a single layer. Cook until brown on both sides. Serve with steamed rice or garlic rice. We like to eat this with a dipping sauce of cane vinegar with a pinch of salt and pepper.