Lemongrass, coriander roots, and kaffir lime leaves give the classic beef tapa a delicious Thai twist. Instead of vinegar, try dipping it in lime juice mixed with fish sauce.
Thai Beef Tapa Recipe
Instead of vinegar, try dipping it in lime juice mixed with fish sauce.
Ingredients
Thai Beef Tapa Ingredients
- 2 tablespoons Soy Sauce
- 2 tablespoons lemongrass (tanglad)
- 2 tablespoons Garlic minced
- 1 tablespoon fish sauce (patis)
- 1 tablespoon Vinegar
- 2 teaspoons coriander root minced
- 1 teaspoon kaffir lime leaf finely minced
- 1 kilo Beef (use top sirloin or top round), sliced thinly against the grain
- vegetable oil
- pickled cucumber
Instructions
- Make the marinade: Combine all the ingredients in a large bowl or plastic container.
- Add beef and marinate in the refrigerator for 4 hours or overnight. Remove beef from marinade, place in a covered plastic container, and store in the freezer until ready to cook.
- When ready to cook, thaw beef tapa. Heat oil in a frying pan and cook beef for about 1 to 2 minutes per side. Serve with rice and pickled cucumber, if desired.
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