- ½ k beef tenderloin
- ¼ cup canola oil
- 1 tbsp garlic, crushed with skin on
- 1 tbsp teriyaki sauce
- ¼ cup pepper steak sauce
- 1 big green bell pepper, deseeded
This recipe has been made popular by the Filipino breakfast TAPSILOG – a combination plate of TAPa, SInangag(Fried Rice) and ItLOG(Egg). It is commonly served with sliced tomato or a spicy vinegar dipping sauce. In the Philippine cuisine, tapa is the term used to refer to salted, then dried meat that may either be cured or uncured. The cured tapa uses salitre or saltpeter that gives the meat it’s red color. However, this recipe don’t use it, but rather choose to add soy sauce for the color. Aside from these, ingredients like garlic, bay leaves, peppercorns, vinegar and salt are used to make it flavorful and tasty. You should give this beef tapa recipe a try to experience a delicious and palatable breakfast meal.
A fan of beef, but you want tinola? Try this minanok soup and satisfy your cravings.
When I first read of minanok as a recipe title, I thought of it as something made of chicken. I supposed, many of you who clicked this link imagined the same. Sorry to disappoint you, but minanok is not a chicken recipe, but a beef dish. If you already know what the recipe is, well, you might want to try this version of minanok we have here. Continue reading