Thaw frozen marinated beef tapa slices in the fridge overnight or under cold running water for immediate use.

Pan Fry
1. Place a large skillet or frying pan over medium heat.
2. Add 1 tbsp of oil and let it heat up for 1-2 minutes.
3. Place the marinated beef tapa slices in the pan in a single layer, without overcrowding.
4. Increase the heat slightly and let the beef cook in its own fat and the oil.
5. Fry each side for about 2–3 minutes or until the edges are brown and crispy, flipping halfway through.
6. Adjust the cooking time based on how well done you like the beef. For a caramelized finish, cook a bit longer but avoid overcooking to prevent the meat from becoming too tough.
7. Remove the beef tapa from the pan once it reaches your desired crispiness.
8. Serve hot, traditionally paired with garlic fried rice (sinangag) and a sunny side up egg, and dipping sauces like vinegar with garlic and pepper (optional).