Beef Tapa Recipe

Beef Tapa


  • 300g beef (I used boneless beef blade)
  • 45g (approx 3 tablespoons) of premium dark soy sauce
  • 30g (approx 2 tablespoons) of vinegar
  • 8 big cloves of garlic finely chopped
  • 60g (approx 4 tablespoons) of sugar (Remember, I like tapa prince which is a bit sweet)
  • 45g (approx 3 tablespoons) of salt
* optional: 10g (2 teaspoon) chili oil (Again, remember, I’m going for the sweet-spicy tapa from Tapa King)


  1. Using a meat pounder, smash the beef to tenderize and make the meat thinner. Cut into smaller tapa pieces. This will depend on how big/small you want your tapa to be. Since I’m going for the Tapa-Prince-type, I cut them into small pieces.
  2. In a bowl, combine the soy sauce, vinegar, garlic, sugar, salt and the chili oil.
  3. Mix the beef in the marinade until all the pieces are covered with the marinade. 
  4. Cover the container and put in the fridge (not the freezer) for at least 12hours.

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