Group items tagged

Papaitan: Cut the sirloin beef into small diced pieces of roughly about ¼ inch square (another style is to cut the beef into stripes of about 1/5 in thick by 1 inch long). Either way, each individual piece is basically the same amount of meat). When there is some fat on the meat, cut away the fat part (leaving some meat on the fat). Cut the fat/meat portion the same way as the regular meat. Keep it separated from the regular meat. Rinse both portions in cold water to remove excess blood. Set both portions aside.