Procedure

1. Combine all ingredient except beef in mixing bowl, mix well.
2. Place the beef in the Ziploc and pour in the marinate mixture, make sure all meat is covered with mixture.
3. Refrigerate the marinate for at least 12 hours.
4. TO COOK: In pan, pour 2 cup water bring to boil
5. add the marinated beef tapa and cook until the water evaporates.
6. Add 3 tablespoon cooking oil in the pan the fry the tapa until done.

1. In pan mix soy sauce, lemon into beef  and bring to boil until meat is tender. About 15-20 minutes
2. Strain, separate the sauce from the meat. set aside
3. In same pan heat the oil and fry the onion rings until it caramelized. set aside
4. Then return the beef in the pan and fry until color turns brown.
5. Pour back the sauce and onion simmer for 3-5 minutes. Add water if need.
6. Serve with steam rice

1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3. Blanch the broccoli: In a small pot of boiling salted water cook the broccoli until tender-crisp, about 2 minutes. Drain thoroughly.
4. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer.
5. Let the beef fry undisturbed for 1 minute.
6. Flip the beef slices over, add the garlic to the pan and saute for an additional 1 minute until no longer pink, pour in the sauce, add the blanched broccoli and bring to a boil.
7. Finally pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.