True to its name, Magic Sarap makes food instantly tastier by drawing out its natural umami. In this sirloin beef tapa recipe, we add a few teaspoons of Magic Sarap to the marinade—no need for additional salt. This punches up the flavors from the soy sauce, vinegar, garlic, and sugar, resulting in a richer, more “rounded” taste.
Ingredients
Ingredients
- 500g beef sirloin, sliced about ½-inch thick against the grain
- ¼ cup soy sauce
- ¼ cup vinegar
- 2 tbsp brown sugar
- cloves from 2 heads garlic, peeled and minced
- 1–2 tsp Maggi Magic Sarap
- 2 tbsp neutral oil
Marinate beef: Combine beef sirloin, soy sauce, vinegar, brown sugar, minced garlic, and Maggi Magic Sarap in a mixing bowl. Stir and massage marinade into the beef until fully coated. Cover with cling wrap and marinate for at least 1 hour to overnight.
Cook beef: Heat neutral oil in a skillet over medium-high heat. Add marinated beef in a single even layer to the pan, working in batches if necessary. Cook until meat caramelizes and forms a crust on one side, about 1 ½ minutes. Reduce heat to medium-low and add 2 tbsp water to deglaze the pan, scraping up any browned bits with a wooden spoon or spatula. Cook until sauce has reduced and darkened.
Serve: Serve beef tapa hot with garlic rice, fried eggs, and vinegar.
