The pandemic has radicalized the way we eat. New trends have popped up, and now we’ve reached a unique dining experience like no other.
Nevertheless, timeless classics like Beef Tapa will always be here to stay. Learn why our product’s beefy goodness remains a crowd favorite below.
CDO Beef Tapa is a famous Filipino dish that is loved by many for its sweet, salty, and tangy flavors This thinly sliced beef dish is marinated overnight in a blend of soy sauce, calamansi juice, sugar, and garlic before being fried or grilled to perfection
At our home, CDO Beef Tapa is a regular feature on our dining table The combination of the tender beef with the sweet and sour marinade is simply irresistible! Over the years, I have mastered the art of making this delicious Filipino delicacy.
In this detailed article, I will walk you through the entire process of making authentic CDO Beef Tapa step-by-step. From preparing the marinade, marinating the beef, to frying or grilling it, I will cover everything you need to know. So grab your aprons and let’s get cooking!
Ingredients You Will Need
Here are all the ingredients you will need to make CDO Beef Tapa at home:
- 300g thinly sliced sirloin beef
- 1⁄4 cup light soy sauce
- 11⁄2 tablespoons brown sugar
- 1⁄2 teaspoon ground black pepper
- 11⁄2 teaspoons calamansi juice or lemon juice
- 2 teaspoons oyster sauce
- 2-3 tablespoons cooking oil
- Salt to taste
The most important ingredient is getting good quality, thinly sliced sirloin beef. Having uniform thin slices allows the meat to cook quickly and absorb all the flavors of the marinade.
You can easily find pre-sliced beef at your local meat shop or supermarket. Alternatively, you can slice it yourself if you prefer.
Preparing the Marinade
The marinade is what gives CDO Beef Tapa its signature sweet, salty and tangy flavor. Here are the simple steps to prepare it:
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In a bowl, combine the light soy sauce, brown sugar, ground black pepper, calamansi/lemon juice and oyster sauce.
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Whisk well to dissolve the sugar completely in the mixture.
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Taste and adjust the flavors as needed. Add a pinch of salt if required.
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You can also add more calamansi juice for extra tanginess or a little chili flakes for some heat.
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The marinade should have a nice balance of sweet, salty and sour. This will flavor the beef beautifully.
Marinating the Beef
Once your marinade is ready, pour it into a large shallow dish. Add the sliced beef to it.
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Make sure all the beef slices are fully coated in the marinade.
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Cover the dish and refrigerate for at least 4 hours, or ideally overnight.
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Marinating overnight allows the meat to absorb all the flavors completely. Don’t marinate for more than 24 hours as the beef can become too salty.
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Remember to take the beef out of the fridge 30 minutes before cooking. This will allow it to come to room temperature.
Cooking the CDO Beef Tapa
You can cook CDO Beef Tapa either by pan-frying or grilling it. Both methods work beautifully, so choose one that suits you.
Pan-frying Method
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In a skillet or frying pan, heat 2-3 tablespoons of oil over medium heat.
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Once hot, add the marinated beef slices in a single layer. Don’t overcrowd.
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Fry for 2-3 minutes on each side until lightly charred.
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Cook in batches if needed, adding more oil as required.
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Once done, remove from pan and transfer to a serving plate.
Grilling Method
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Heat up your grill or grill pan over medium-high heat.
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Lightly brush the marinated beef slices with oil on both sides.
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Grill the slices for 1-2 minutes on each side until char lines appear.
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Be careful not to over grill or else the beef can become very tough.
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Transfer the grilled tapa slices to a plate and serve hot.
Both pan frying and grilling should take only 5-7 minutes to cook the beef to perfection. Be very careful not to overcook the meat.
The beef tapa slices should release easily from the pan/grill which indicates they are ready.
Serving Suggestions
CDO Beef Tapa tastes delicious on its own but it also pairs wonderfully with:
- Steamed white rice or garlic fried rice (sinangag)
- Fried eggs (sunny side up or scrambled)
- Achara (pickled papaya salad)
- Fresh tomatoes, cucumbers and onions
- Vinegar or calamansi dipping sauce
You can create a satisfying CDO Beef Tapa meal by serving it with steamed rice, fried egg, fresh veggies and vinegar. Enjoy it on its own for breakfast or pair it with salad for lunch or dinner.
The tapa also works well in sandwiches, wraps, tacos and over salad or noodles. Simply get creative with the ingredients you have on hand.
Storage and Reheating
Leftover CDO Beef Tapa keeps well in the fridge for up to 4 days. To store, let the tapa cool completely before transferring to an airtight container. You can also freeze it for up to 3 months.
To reheat, place the tapa slices on a skillet over medium heat for 1-2 minutes until warmed through. Or you can microwave the slices for 30 seconds to 1 minute until hot.
Be careful not to overcook the tapa when reheating or it can become dry and chewy. Just warm it up gently while maintaining the texture.
Tips for Best Results
Follow these tips to make the best, most flavorful CDO Beef Tapa at home:
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Use good quality lean beef. Choose cuts like sirloin or tenderloin that are naturally tender.
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Slice the beef uniformly thin, ideally 2-3mm thick. This ensures quick cooking.
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Marinate for the full recommended time to maximize flavor absorption.
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Use a non-reactive dish for marinating. Glass, ceramic or stainless steel work best. Avoid aluminum.
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Don’t over marinate or the beef can become too salty.
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Pat the beef slices dry before cooking to prevent splattering.
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Use medium-high heat to get a nice sear on the beef.
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Don’t overcrowd the pan/grill to prevent steaming the meat.
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Cook just until lightly charred. Be very careful not to overcook.
Follow my detailed instructions and you will be enjoying restaurant-quality CDO Beef Tapa in your own home. The combination of tender beef with sweet, salty and tangy flavors is simply irresistible.
New look, same taste
CDO Foodsphere has always been the go-to brand of many Filipino households. It’s easy to get tasty home-cooked meals from this brand, whether you’re looking for almusal or hapunan.
Even in these unprecedented times, CDO continues to offer ready-to-eat or ready-to-cook products. The brand just opened its own stores on Lazada and Shopee, and it’s also getting better at running its business through resellers and CDO Food Stores.
For years, Filipinos have been able to tell CDO apart from other brands by its unique taste and bright yellow and red color. The company even went one step further by updating its packaging to fit the “New Normal” style.
Rich in flavor and history
Beef tapa is a sweet yet tangy dish made of thinly sliced sirloin. Beef is its most common meat of choice, but some variations use carabao, horse, or wild boar meat. It is usually marinated overnight in soy sauce, calamansi juice, sugar, and minced garlic. Once the meat is ready, tapa can be grilled or fried on the stovetop.
Beef tapa’s origins is a tale as old as time. The term is derived from the Proto-Austronesian verb capa, which means to preserve meat through smoking. It is also why we refer to smoked fish as tinapa. When the Spaniards arrived, it became the standard term for referring to cured or preserved meats.
Due to cultural influences, the beef tapa we know has gone through a drastic change. Beef tapa’s original side dishes were usually freshly sliced tomatoes or atchara. But now it’s made in the tapsilog style, which was created by Vivian del Rosario in the 1980s. The term comes from combining the words tapa, sinangag, and itlog.
Enjoy home-style sarap with CDO Beef Tapa!
FAQ
How long is cooked beef tapa good for?
Can i air fryer beef tapa?
Which method of meat processing is used in making beef tapa?
How do you cook a beef tapa?
The recipe calls for sirloin which takes but a few minutes of pan-frying to cook. It using tougher cuts such as bottom round, add about 1 cup of water and simmer the tapa until tender before finishing in oil to brown and caramelize. Serve beef tapa with garlic fried rice and sunny side up eggs for a hearty and tasty all-day breakfast.
How do you cook Tapa?
Heat oil in a wide pan. Add beef in a single layer and cook until liquid expelled from the meat is almost absorbed. Add more oil and cook until the meat is lightly browned and caramelized. Remove from pan and cut into serving portions. Serve hot. What is the taste of tapa?
What is beef tapa?
Beef Tapa is dried cured beef similar to “Beef Jerky”. This is traditionally prepared by curing the meat with sea salt and letting it dry directly under the sun for the purpose of preserving the meat. Nowadays, commercialized Beef Tapa are often cured but most do not undergo drying. Tapa is usually fried and is best served with vinegar.
How do you marinate beef in tapas?
Pour the tapa marinade into the slices of beef ( photo 2 ). Arrange the beef to coat each piece evenly with the marinade, then cover with a tight lid and store in the refrigerator overnight. Place the marinated beef in a pan and pour some water on it — just enough to surround the meat ( photo 3 ).