Breakfast Beef Tapa Jollibee Style
This beef tapa is the simplest (in my own opinion) to make and to cook. It also resembles the taste of the Jollibee beef tapa.
Servings: 4 servings
Calories: 406kcal
Ingredients
- 500 grams beef sirloin sliced into strips
- 1/4 cup mayonnaise
- 1 to 2 Tbsp. soy sauce
- 1 Tbsp. liquid seasoning
- 2 Tbsp. oyster sauce
- 3 to 5 pieces calamansi extract the juice
- 1 tsp. sugar
- 1/2 head garlic minced
- 1/2 tsp. black pepper ground
- fried garlic for garnishing
- cooking oil for frying
Instructions
How to Make Breakfast Beef Tapa Jollibee Style
- Slice the beef into strips. Then put in a mixing bowl.
- Add in mayonnaise, soy sauce, liquid seasoning, oyster sauce, kalamansi juice, sugar, garlic and black pepper.
- Mix all the ingredients using your hands and slightly squeeze the beef so the marinade will be absorbed.
- Cover the bowl and marinate overnight in a refrigerator.
- To cook the beef tapa: heat about 2 tablespoons of cooking oil in a frying pan and fry the beef for 5 minutes of until brown.
- Serve with fried rice and fried eggs on your breakfast.
Video
Notes
Cooking Tips for Breakfast Beef Tapa:
- Tenderize the Beef: To ensure a tender and juicy beef tapa, it's essential to tenderize the meat before marinating. You can achieve this by using a meat mallet to gently pound the beef strips, which helps break down the muscle fibers and results in a more tender texture. This step is especially important if you're using cuts of beef that are not naturally tender, such as sirloin.
- Customize the Marinade: While the recipe provided offers a beef tapa marinade, don't be afraid to customize it to suit your taste preferences. Add a touch of spice by incorporating red chili flakes or hot sauce. For a sweeter profile, you can include a dash of honey or brown sugar. Experiment with different flavors by adjusting the amounts of soy sauce, oyster sauce, and other seasonings until you find the perfect balance that appeals to your palate.
- Cook in Batches for Better Results: When frying the beef tapa, it's crucial not to overcrowd the pan. Cooking the meat in batches ensures that each strip has ample space to sear and brown evenly. Overcrowding the pan can lead to steaming instead of achieving that desired caramelization. By cooking the tapa in batches, you'll achieve a beautiful golden crust on each piece, resulting in a more flavorful and visually appealing dish.