Our Mom's Garlic Beef Tapa

Tapa has become famous since tapsilog (tapa + sinangag + itlog) became a hit. The way my mom makes her tapa is a secret, in fact some family friends even from abroad would call her up to get the recipe once they get to taste it.

Here's my version as to how I duplicate the same.  What makes it different is that it isn't your usual sweet-flavored beef but more of a salty-garlicky kind.

Ingredients:

½ kilo Beef Strips (I use tenderloin tips)

1 cup vinegar

5 cloves minced garlic

½ tsp. freshly ground pepper

2 tbsp. patis

1 tsp. rock salt

2 tbsps. oil

Marinating:

1. Wash and drain beef strips.  Use paper towels to take out water.
2. Put the garlic, salt and pepper on the beef and mix thoroughly using your hands.  Make sure you have clean hands. 
3. Pour the vinegar and the patis over and mix again just enough that you distribute enough liquid over the beef.
4. Marinate at least an hour to overnight for best result. 

Cooking:

1. Heat the oil and fry the beef.
2. Adjust heat to medium low.
3. Keep stirring until the beef is crisp and done.
4. Serve with fried rice and vinegar.

Note:  We're cutting down on cholesterol so we had to forego the eggs.  You can have vinegar and garlic as sawsawan or fresh tomato on the side.