Jollibee Beef Tapa
Ingredients
- Beef Tapa
- 1½ lbs beef sirloin or top round thinly sliced
- ⅓ cup soy sauce
- ¼ cup calamansi juice or lemon juice
- 3 tbsp brown sugar
- 2 tbsp vegetable oil
- 6 cloves garlic minced
- 1 tsp freshly ground black pepper
- ½ tsp salt
- 1 tbsp oyster sauce optional
- For Tapsilog Serving
- 4 cups cooked white rice
- 4 cloves garlic minced
- 2 tbsp vegetable oil
- 4 eggs
- Salt and pepper
- Sliced tomatoes optional
- Pickled papaya atchara (optional)
Instructions
- Place beef in freezer for 15–20 minutes to firm up.
- Slice beef thinly against the grain (⅛–¼ inch thick).
- Whisk soy sauce, calamansi or lemon juice, brown sugar, oil, garlic, pepper, salt, and oyster sauce.
- Place beef in shallow dish or zip-top bag.
- Pour marinade over beef and coat evenly.
- Cover or seal and refrigerate at least 4 hours or overnight.
- Remove beef from marinade and let excess drip off.
- Heat 1 tbsp oil in skillet over medium-high heat.
- Cook beef in batches in a single layer.
- Sear 2–3 minutes without moving until caramelized.
- Flip and cook 1–2 minutes until cooked through.
- Remove beef and keep warm.
- Heat oil in separate pan for garlic rice.
- Sauté garlic until golden and fragrant.
- Add cooked rice and stir-fry 3–4 minutes.
- Season rice with salt.
- Fry eggs sunny-side up or over-easy.
- Plate garlic rice, top with beef tapa and fried egg.
- Serve with tomatoes and atchara if desired.
Notes
Slice beef thin and against the grain for tenderness.
Freeze beef briefly for easier slicing.
Marinate minimum 4 hours; overnight gives best flavor.
Cook in batches to prevent steaming.
Use medium-high heat for proper caramelization.
Do not overcook or beef becomes tough.
Drain excess marinade before cooking for better browning.
Store cooked beef up to 4 days refrigerated.
Freeze cooked tapa up to 2 months.
Reheat in skillet with splash of water for best texture.