Beef tapa is the Filipino version of “Beef Jerky”. The only difference I think is that, beef jerky is smoked while our beef tapa is dried directly under the heat of the sun. Here’s my version of beef tapa, the Ilocano way.

dried beef slices – dried directly under the heat of the sun for 2 hours

This is now the cooked beef tapa

Ingredients:
1/2 kg. beef sirloin – thinly sliced
1/2 cup soy sauce
2 tbsp. brown sugar
1 tsp. salt
1 tbsp. vinegar (sukang Iloko if available)
1 tsp. black pepper powder/ground

Instructions:
1) Mix the spices or seasonings together (soy sauce, sugar, salt, vinegar and pepper).
2) Put the beef in a bowl, then add the mixed seasonings into it.
3) Marinate for 40 minutes to 1 hour.
4) In a tray, place the marinated beef and dry it directly under the heat of the sun for 2-3 hours depending on the thickness of the beef slices. Make sure that the beef is free from flies by covering it with clean net bag or cloth.
Note: If you want a dry, crunchy tapa…let it stay under the sun for longer hours. But if you want a juicy tapa, let it stay under the sun for 1-2 hours.
5) In a pan, place 1 cup of water and the beef tapa and let it boil.
6) Add 2 tablespoons of vegetable/canola oil and cook until water evaporates.
7) Ready to serve. Perfect with fried rice and over-easy eggs.