Beef Tapa

Ingredients:
1 kg lean beef (beefsteak cut, round, or rump), sliced 1/4 inch thick
Salt
Ground black pepper
Sugar
2 tbsp finely chopped garlic
1/2 tsp distilled white vinegar
Soy sauce (optional)
Vegetable oil
MSG (vetsin)

Procedure:
1. Use the meat pounder to tenderize and thin out the meat. (bugbugin)
2. Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tbsp of soy sauce. Mix well.
3. Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again.
4. You can opt to repack and freeze the meat for a later date. When the meat is ready to be served, fry in a hot pan, using vegetable oil. Tapa is usually eaten together with fried rice and egg.