The Most Tender Juicy BEEF TAPA Recipe You'll EVER Need
This is the traditional version of beef tapa, this is very famous in the philippines where it is in every corner of almost every restaurant. it is usually paired with garlic fried rice and fried egg. The soy sauce provides the savory taste and paired with sugar, gives balance to the taste. Calamansi or the filipino lemon acts as a meat tenderizer as well as adding zing to the flavours.
As i learned this recipe, i was astonished on how easy it is to make and it quickly became my go to meals when i want some tender juicy savory beef.
BEEF TAPA RECIPE
Ingredients:
- 500 grams beef sirloin strips
- 4 Tablespoons (Tbsp) soy sauce
- 4 Tbsp brown sugar
- 2 Tbsp Calamansi juice or 12 pieces Calamansi/Philippine lemon (alternative is Lemon juice)
- 4 Tbsp olive oil
- 10 cloves of minced garlic
- Pepper
- 1 cup water (per 250 grams)
Dipping sauce:
- vinegar
- pinch of ground black pepper
- fresh chili
Thank you for watching! If you love the video, hit the like button and subscribe for more!
Visit our:
Facebook Page:
Instagram:
The Crispiest, Tastiest Crispy Chilli Beef EVER!
Crispy chili beef is my favourite dish from the Chinese takeaway, so it has a lot to live up to. I'm going to show you how to get that lovely craggy exterior and even better, we don't need to use the deep fryer! Perfect crispy strips of beef in a tangy spicy sauce, mmmm soo good!
Free printable crispy chilli beef recipe on our site:
Ingredients:
• ¾ lb (360g) thin cut sirloin steaks - (approx 3 steaks) cut into thin strips*
• 1 small egg
• 4 tbsp cornflour (cornstarch)
• ¼ tsp salt
• ¼ tsp black pepper
• 1/8 tsp white pepper
• 4 ½ tbsp sunflower oil, divided
• 1 medium onion, sliced into thin strips
• 1 red chilli – finely sliced- discard the seeds if you don't like it too hot
• 1 tsp minced ginger
• 3 garlic cloves - peeled and minced
• 2 tbsp rice vinegar
• 3 tbsp dark soy sauce
• 2 tbsp tomato puree
• 6 tbsp caster (superfine) sugar
• 2 tbsp tomato ketchup
• 2 tbsp sweet chilli sauce
Process:
• Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
• Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and 1/8 tsp of white pepper.
• Toss together to coat the steak. It will be a sticky mixture.
• Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
• When the oil is hot, add the beef in a strip at a time and spread it out. You will probably need to work in 2 batches.
• Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
• Using a slotted spoon, remove the beef from the pan and place it in a bowl lined with kitchen roll to soak up excess fat.
• Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.
• Once you’ve removed all the beef from the pan, Its time to make the crispy chilli beef sauce, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
• Add in the sliced onion and cook for 2 minutes until slightly softened.
• Add in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.
• Add the 2 tbsp rice vinegar, 3tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp sugar, 2 tbsp tomato ketchup and the 2 tbsp sweet chilli sauce to the pan. Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
• Add the beef back in, give it a stir and heat through for 1-2 minutes – until the beef is hot.
• Serve with Egg fried rice, boiled rice or noodles.
#Fakeaway #CookingShow #Recipe
How to cook 1800's Style Beef Chili | Recipe
Check out this classic all-beef Chili that's been cooked up in the States since the mid 1800's, and for good reason. It tastes real good, is simple to make, and its spicy heat will cure what ails you. This is an all meat Chili, Texas Country style.
This all meat chili con carne has Spanish and Mexican roots, but it took the Texas Range Cooks out on the cattle drives to make this style of Chili a legend.
▷ All Our Recipes:
-------------------------------------------------------------------------------------------
-- BBQ Pit Boys SHOP --
► T-shirts & Gear:
► Original SPG Seasoning:
► Rubs & Seasonings:
► Knives & Tools:
► Smokers & Grills:
► Start a Chapter:
-------------------------------------------------------------------------------------------
#BBQPitBoys #BBQ #Recipes #Grilling
Smoked Picanha
Whole Smoked Picanha – Picanha Steak seasoned and smoked over charcoal on a drum smoker
#picanha #smokedpicanha #howtobbqright
Smoked Picanha Recipe
WHAT MALCOM USED IN THIS RECIPE:
- Wagyu Picanha sourced from The Butcher Shoppe
- Red Handle 5 Flex Knife
- Killer Hogs TX Brisket Rub
- Thermoworks DOT
- Red Handle 12 Slicer Knife
This might very well be the absolute best beef roast I’ve ever cooked. The Picanha or Sirloin Top Cap is an extremely tender beef roast topped off with a 1/4” layer of delicious fat. It lies right on the top of the whole sirloin and is often used in Brazilian steak houses or in the US as coulotte steaks.
Top Sirloin Cap “Picanha” is most often sliced into steak size pieces and grilled, but I decided to treat it a Prime Rib. For this recipe I scored the fat side into 1” diamonds and seasoned the whole roast with my TX seasoning. It’s a course mix of Salt and Black Pepper that gives beef a Texas style bark.
To smoke the whole picanha I fired up my Gateway drum and brought the temperature up to 275°F. The roast went on the pit fat side down so the meat juices would drip directly on the coals. Cooking it this way makes the fat render and turn crispy as the bark develops all around. The whole cook only took about 1 hour to get the internal up to 122-125°.
At this point I rested the picanha for 15 minutes and then sliced it against the grain. I was blown away by the flavor and tenderness. The bark was perfect, the crunchy salt and pepper balanced perfect with the big beef flavor of medium rare picanha. This is one cut of beef that is way under-rated and you need to try it!
Ingredients:
- 1 whole picanha roast 3-4lbs
- 2 Tablespoons Killer Hogs TX Rub
Directions:
1. Prepare Drum smoker or other pit for indirect cooking at 275°F
2. Remove picanha roast from packaging and trim away sinew or silver skin from the meat side. 3. Score the fat side using a sharp knife: make shallow cuts across the fat in one direction spacing the cuts about 1” apart; then make the same shallow cuts in the opposite direction.
4. Season the picanha with TX Rub on all sides.
5. Place it on the pit fat side down and insert a probe thermometer into the thickest portion to monitor internal temp.
6. Remove from the pit once the internal temperature reaches 122-125°F
7. Rest the picanha loosely covered in foil for 10-15 before slicing against the grain.
Connect With Malcom Reed:
Facebook -
Twitter -
Instagram -
TikTok -
Malcom's Podcast -
For Malcom's BBQ Supplies visit -
Beef Rendang - Spicy Dry Curry Beef - Food Wishes
Learn how to make Beef Rendang! Don’t think of this amazing dry” curry beef as not having a sauce, think of it as not needing a sauce. By the way, it has a sauce – you just can’t see it. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this spicy and delicious Beef Rendang!
You can also find my content on Allrecipes:
How To Make Peppercorn Sauce | Cookery School | Waitrose
Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.
Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.
We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard
Click here to view the full recipe |
Click to learn how to cook the perfect steak |
Click to learn how to make triple-cooked chips |
To find out more about our Cookery Schools and to book onto a class, click here |
More great recipes, ideas and groceries |
__
Follow us:
Twitter |
Facebook |
Instagram |
Pinterest |
Subscribe to our channel for new videos every week