Tapa

TAPA RECIPE SHOPPING LIST:

Beef - Round or Chuck or any lean cut
Whole Lemons or Lemon Juice

IN THE PANTRY:

Soy Sauce
Sugar
Garlic
Black Pepper
Cooking Oil

INGREDIENTS

2 pounds beef round or chuck, sliced thinly against the grain
1/2 cup lemon juice
1/3 cup soy sauce
2 tablespoons sugar
1/4 teaspoon ground black pepper
1 head garlic, minced
Canola or any cooking oil for frying

1 Mix together all the ingredients except the cooking oil. Blend well to coat beef thoroughly with the liquids and seasonings.

2 Cover and let marinate inside the refrigerator for minimum of 4 hours, or even overnight.

3 To cook, drain first the excess liquid from the marinade so the beef will fry and not boil in its own liquid.

4 Heat up the oil in the pan, fry the beef in batches.

5 Serve with Fried Rice, Fried Egg and a side of cut tomatoes.

COOK'S TIPS

Substitute vinegar if lemon juice is not available. Use the same measure. The dish will be more tangy than tart.
Since this recipe is a wet marinade, it is important to drain the liquid well before frying. Too much liquid will cause it to boil in it rather than fry.
I suggest that you do not marinate the beef for more than 24 hours. If you don't plan to cook the whole batch of beef that you marinated, you can keep what is left over in your freezer for up to 2 weeks. Just remember to label and date it.