Filipino Beef Tapa Recipe | Easy Tapsilog Breakfast From the Philippines
Beef tapa is a beloved Filipino staple that brings big flavor with simple ingredients. It’s salty-sweet, garlicky, and slightly tangy—perfect with a hot mound of garlic fried rice and a sunny-side egg. Together, that trio is called tapsilog, a classic Filipino breakfast that hits every craving.
This version is easy to prep ahead, cooks fast, and tastes just like what you’d get at a local carinderia. If you’re new to Filipino food, this is a great place to start.
Why This Recipe Works
- Balanced marinade: Soy sauce, vinegar or calamansi, sugar, and garlic create a savory-sweet-tangy profile that defines authentic beef tapa.
- Thinly sliced beef cooks fast: Small pieces absorb flavor quickly and sear beautifully for tender, flavorful bites.
- Make-ahead friendly: Marinate overnight and cook in minutes the next day—ideal for busy mornings.
- Versatile pairing: Serve as tapsilog with garlic rice and eggs, or enjoy in bowls, wraps, or salads.
- Accessible ingredients: Everything is pantry-friendly and easy to find in most supermarkets.
What You’ll Need
- 1.5 pounds (680 g) beef sirloin or flank steak, thinly sliced against the grain
- 6 cloves garlic, finely minced
- 1/3 cup soy sauce (use low-sodium if preferred)
- 3 tablespoons cane vinegar (or rice vinegar; calamansi juice if you can find it)
- 1.5 tablespoons brown sugar (adjust to taste)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt (optional; adjust depending on soy sauce)
- 1 tablespoon oyster sauce (optional but adds depth)
- 1 tablespoon oil (for cooking; use neutral oil)
- For serving (tapsilog):
- Garlic fried rice (sinangag)
- Sunny-side eggs (itlog)
- Tomato slices or atchara (pickled green papaya), optional
- Calamansi or lemon wedges, optional
How to Make It
- Prep the beef: Freeze the beef for 30–45 minutes until firm. Slice thinly against the grain, about 1/8 inch thick.
This helps tenderness and quick cooking.
- Make the marinade: In a bowl, mix soy sauce, vinegar (or calamansi), brown sugar, garlic, pepper, optional oyster sauce, and a pinch of salt if needed. Taste and adjust sweetness or acidity.
- Marinate: Add sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 4 hours, preferably overnight.
For maximum flavor, marinate 12–24 hours.
- Drain and pat dry: Before cooking, drain the beef and pat lightly with paper towels. This helps with browning and prevents steaming.
- Cook the tapa: Heat oil in a large skillet over medium-high. Spread beef in a single layer.
Sear 1–2 minutes per side until browned and slightly caramelized. Work in batches to avoid overcrowding.
- Optional saucy version: After browning, add a few tablespoons of water to the pan to deglaze and create a glossy glaze. Reduce until it lightly coats the beef.
- Make the garlic rice: In a separate pan, sauté minced garlic in oil until golden.
Add day-old rice and toss with salt and pepper. Cook until heated through and fragrant.
- Fry the eggs: Cook sunny-side up with set whites and runny yolks. Season lightly with salt and pepper.
- Plate your tapsilog: Serve beef tapa with garlic rice and eggs.
Add tomato slices, atchara, and a squeeze of calamansi or lemon if you like.
How to Store
- Marinated beef (uncooked): Store in an airtight container in the fridge for up to 2 days. For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before cooking.
- Cooked beef tapa: Refrigerate in a sealed container for 3–4 days.
Reheat in a skillet over medium heat to restore texture.
- Garlic rice: Refrigerate up to 3 days. Reheat with a splash of water in a covered skillet or microwave.
- Meal prep tip: Portion cooked tapa and rice into containers. Add a separate container with pickles or tomatoes to keep textures fresh.
Benefits of This Recipe
- Quick cooking: Thin slices mean dinner—or breakfast—is ready in minutes.
- Budget-friendly: Sirloin or flank goes a long way when sliced thin, and the marinade uses simple staples.
- Protein-rich: Great for a filling meal that keeps you satisfied.
- Crowd-pleaser: Familiar flavors with a Filipino twist.
It’s an easy win for family brunches.
- Flexible flavors: Adjust sweetness or tang to your taste without losing the dish’s character.
Pitfalls to Watch Out For
- Tough beef from thick slices: Keep slices thin and cut against the grain for tenderness.
- Overcrowding the pan: Steaming prevents browning. Cook in batches for that signature caramelization.
- Too salty: Different soy sauces vary. Taste the marinade and skip extra salt if needed.
- Over-marinating in acid: More than 24 hours in a very acidic marinade can make the texture mushy.
Balance with soy and sugar.
- Burnt garlic: For garlic rice, keep heat moderate and stir often. Bitter garlic can overpower the meal.
Alternatives
- Protein swaps: Use pork shoulder (thinly sliced), chicken thigh strips, or firm tofu for a meatless version. For tofu, press and pan-fry before adding sauce to keep it crisp.
- Citrus options: Calamansi is traditional, but lemon or lime works well.
Adjust the amount to taste.
- Sweetness: Brown sugar gives a mellow sweetness. Try honey or coconut sugar for a different note.
- Heat: Add chili flakes or sliced bird’s eye chili for a spicy kick.
- Rice and egg: Swap garlic rice for quinoa or cauliflower rice. Try scrambled or soft-poached eggs if you prefer.
FAQ
What cut of beef is best for tapa?
Sirloin, flank, or thinly sliced top round work well because they’re lean and quick-cooking.
The key is slicing thin against the grain for tenderness.
Can I cook the marinade with the beef?
Yes, after searing the beef, add a few tablespoons of the leftover marinade to the pan and simmer briefly until it reduces into a glaze. Ensure it boils for food safety.
How long should I marinate the beef?
Aim for at least 4 hours, but 12–24 hours gives the best flavor. If your marinade is very acidic, avoid going over 24 hours.
What’s the difference between tapa and tapsilog?
Tapa is the marinated, cooked meat.
Tapsilog is the full meal: tapa + sinangag (garlic rice) + itlog (egg).
Can I bake or air-fry beef tapa?
Yes. For the oven, spread the beef on a lined sheet and bake at 425°F (220°C) for 8–10 minutes, flipping halfway. For an air fryer, cook at 390°F (200°C) for 5–7 minutes, shaking once.
Watch closely to avoid overcooking.
How do I keep the beef tender?
Slice thin against the grain, don’t overcook, and avoid overcrowding. A quick sear at medium-high heat is best.
Is vinegar required?
Vinegar or citrus adds the signature tang. If you’re sensitive to acidity, reduce the amount slightly and increase sugar by a touch to balance.
Can I make it less sweet?
Absolutely.
Cut the sugar to 1 teaspoon or skip it and rely on the natural sweetness of the sear. Taste and adjust the marinade before adding the beef.
What sides go well with tapa?
Tomato slices, atchara, cucumbers, and a simple vinegar dipping sauce are great. A squeeze of calamansi or lemon brightens everything up.
Can I meal-prep tapsilog?
Yes.
Cook the tapa and garlic rice ahead, portion in containers, and add eggs fresh when serving. The tapa reheats well in a skillet.
In Conclusion
Beef tapa is simple, bold, and incredibly satisfying—especially when you turn it into tapsilog with garlicky rice and a runny egg. With a handful of pantry staples and an overnight marinade, you can bring a taste of the Philippines to your table any day of the week.
Keep the slices thin, the pan hot, and your flavors balanced, and you’ll have a breakfast (or dinner) that everyone looks forward to. Enjoy it your way, and don’t forget that squeeze of citrus on top.
Filipino Beef Tapa Recipe | Easy Tapsilog Breakfast From the Philippines
Ingredients
- 1.5 pounds (680 g) beef sirloin or flank steak, thinly sliced against the grain
- 6 cloves garlic, finely minced
- ⅓ cup soy sauce (use low-sodium if preferred)
- 3 tablespoons cane vinegar (or rice vinegar; calamansi juice if you can find it)
- 1.5 tablespoons brown sugar (adjust to taste)
- 1 teaspoon freshly ground black pepper
- ½ teaspoon salt (optional; adjust depending on soy sauce)
- 1 tablespoon oyster sauce (optional but adds depth)
- 1 tablespoon oil (for cooking; use neutral oil)
- For serving (tapsilog): Garlic fried rice (sinangag)
- Sunny-side eggs (itlog)
- Tomato slices or atchara (pickled green papaya), optional
- Calamansi or lemon wedges, optional
Instructions
- Prep the beef: Freeze the beef for 30–45 minutes until firm. Slice thinly against the grain, about 1/8 inch thick. This helps tenderness and quick cooking.
- Make the marinade: In a bowl, mix soy sauce, vinegar (or calamansi), brown sugar, garlic, pepper, optional oyster sauce, and a pinch of salt if needed. Taste and adjust sweetness or acidity.
- Marinate: Add sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 4 hours, preferably overnight. For maximum flavor, marinate 12–24 hours.
- Drain and pat dry: Before cooking, drain the beef and pat lightly with paper towels. This helps with browning and prevents steaming.
- Cook the tapa: Heat oil in a large skillet over medium-high. Spread beef in a single layer. Sear 1–2 minutes per side until browned and slightly caramelized. Work in batches to avoid overcrowding.
- Optional saucy version: After browning, add a few tablespoons of water to the pan to deglaze and create a glossy glaze. Reduce until it lightly coats the beef.
- Make the garlic rice: In a separate pan, sauté minced garlic in oil until golden. Add day-old rice and toss with salt and pepper. Cook until heated through and fragrant.
- Fry the eggs: Cook sunny-side up with set whites and runny yolks. Season lightly with salt and pepper.
- Plate your tapsilog: Serve beef tapa with garlic rice and eggs. Add tomato slices, atchara, and a squeeze of calamansi or lemon if you like.
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