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Tapa- FoodwithMae-3

Flash Lockdown Tapa

Quick Stir Fried Tapa or Cured Beef with garlic and Fried Egg

Here’s great recipe for lockdown!

Tapa is beef stir fry but before it’s cook, we give it some love and care. It’s marinated in soy sauce, pepper & vinegar and it’s dried under the sun, pretty much like a beef jerky then it’s cooked. It’s served with some garlic fried rice, fried egg and atchara (pickles) or salad. If you want to make your own atchara or pickle click here to get my recipe. This is how it’s usually prepared in the Philippines, of course there are many regional variations to this and each homes have their own take to this dish too.

My lockdown or quaratine version is quick, easy and also very tasty! I don’t always get the sun in London town so this recipe is perfect. Tapa is usually served at breakfast but you can eat this anytime of the day.

Please see the recipe and directions below.

I love seeing all your food too so please don’t forget to tag me @foodwithmae or use my hashtag #cookalongwithmae . I can’t wait to see all your creations!! Enjoy!

Tapa- FoodwithMae-3


200g-300g sirlion beef thinly sliced
100ml soy sauce
1 fresh lemon or 50ml vinegar
2 garlic cloves
1 teaspoon black pepper
Cooking oil



In a bowl add beef, soy sauce, lemon or vinegar, garlic and black pepper. Mix the ingredients together and leave it on the side to marinate. You can marinate this overnight too but since this is a flash tapa, you can cook them as soon as the frying pan is ready.


Heat some oil in a frying pan, take the beef out of the bowl separating it from the marinade ( don’t discard the marinade) and place them on the frying pans. Cook them for about 8-10 minutes until they show colour. Take the beef out of the frying pan and leave it on the side while you cook the marinade in the frying pan.


Pour the marinade in the same frying pan, let it boil and reduce a little or until it’s thicken but not too thick. Once this is done, leave it on the side.


To serve your tapa, add some into a bowl, put some garlic fried rice on top, press them down, add some marinade sauce on top but not too much as this can be morish. Get a plate, place it on top of the bowl, while holding the bowl and plate against each other, flip them over with the plate now at the bottom. Tap the bowl to release the tapa with rice, add the fried egg on top and some atchara on the side. Now you can serve it, enjoy!

  1. Reply

    Hi Mae!
    Nice to know ur blog, watched u in GMA Public affairs , well done to all of you.. I’m a Filipino married to Scottish and now living in Edinburgh. Thanks !

      • foodwithmae
      • 03/06/2020

      Hi Anne, Thank you for getting in touch with me about the GMA feature. It was a lovely segment about the Filipno Food Movement UK showcasing bayanihan even in UK and to see some messages to the frontliners too.

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