Try this Filipino Beef Tapa recipe, or contribute your own.
Suggest a better descriptionMix all ingredients together except cooking oil. Blend well to coat beef thoroughly with marinade.
Cover and marinade in refrigeratormfor a minimum of 4 hours, or overnight.
When ready, simmer in marinade until beef is tender and most liquid evaporates. Add just enough oil to fry beef.
Serve with fried rice, fried egg and atchara.
Substitute vinegar, or calamansi juice if lemon is not available. Beef will be more tangy than tart with vinegar.
Do not marinade for more than 24 hours. Extra beef can be drained and kept in freezer for up to 2 weeks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 559 | ||
Calories from Fat: 409 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.5g | 61 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 24.9g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 65mg | 20 % | |
Sodium 946.5mg | 33 % | |
Potassium 1221.9mg | 32 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 7.6g | ||
Protein 29.3g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 559
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