Filipino Whole30 Eats: Tapa

Usually served with fried eggs and garlic fried rice, tapa is a mainstay of Filipino breakfasts. (It’s not to be confused with tapas, the general term for Spanish or Spanish-inspired appetizers or small dishes). Here’s a Whole30 version of this popular Filipino breakfast meat.

Translations
Tapa (Tah-pah): dried or cured strips of beef (sometimes other meats or even fish)

Ingredients

• 1 lb. beef sirloin, sliced into thin strips
• 3-5 garlic cloves, minced
• 1/2 cup puréed Asian pear (1 small pear)
• 1/2 cup coconut aminos (soy sauce substitute)
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper

Instructions

1. Prepare your marinade by mixing the coconut aminos, puréed pear, minced garlic, and salt and pepper in a small bowl. Place the beef strips in a ziploc bag or other container and pour the marinade over them. Massage or mix the meat to make sure all the pieces are coated. Refrigerate for 1-2 days.
2. Pour 2 cups of water into a large frying pan. Bring to a boil. Add 2 tablespoons of coconut oil.
3. Put the marinated beef into the pan. Let it simmer until all the water has evaporated. Stir often once you’re down to the crackling oil to avoid burning the meat. Once the beef strips start to brown, you’re done!

Makes about 3 servings. Obviously, rice is out for Whole30, but do have them with eggs plus veggie side dishes. Atchara is a typical partner for tapa (or any Filipino breakfast dish, really).

How this is Whole30

The Asian pear puree substitutes for the sugar that is typical of tapa recipes. Coconut aminos takes the place of the usual soy sauce.

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