Authentic Filipino Beef Tapa Recipe | Easy Homemade Pinoy Tapa Dish
Savory-sweet, garlicky Filipino beef tapa marinated for bold flavor and pan-fried quickly for caramelized edges. Serve as tapsilog with garlic rice, a fried egg, and a squeeze of calamansi.
Ingredients
Ingredients
- 1½ pounds beef sirloin or flank, thinly sliced against the grain
- 6 cloves garlic, finely minced
- 6 tablespoons soy sauce
- 3 tablespoons calamansi juice (or lemon juice)
- 1½ tablespoons brown sugar
- 1 teaspoon freshly ground black pepper
- 1 tablespoon vinegar (cane or white), optional
- 1 tablespoon oyster sauce, optional
- 2–3 tablespoons neutral oil (canola or vegetable)
- 2–3 tablespoons water, as needed
- Garlic fried rice, for serving
- Fried egg, sunny-side up, for serving
- Atchara (pickled papaya), optional, for serving
- Calamansi or lemon wedges, for serving
Instructions
Instructions
- Pat the beef dry and slice very thinly, about 1/8 inch, against the grain.
- In a bowl, combine soy sauce, calamansi or lemon juice, minced garlic, brown sugar, black pepper, and if using, vinegar and oyster sauce; taste and adjust sweetness and acidity.
- Add the sliced beef to the marinade and toss to coat thoroughly, then cover and refrigerate for at least 2 hours or overnight for best flavor.
- Heat a large skillet over medium-high heat and add oil to coat the pan.
- Working in batches, lay the beef in a single layer without crowding and sear for 1 to 2 minutes until browned and caramelized on the edges.
- Flip the beef and cook for another 1 to 2 minutes until just cooked through; if excess marinade accumulates, add a splash of water to loosen the fond and reduce until it glazes the meat.
- Repeat with remaining beef, adding oil as needed.
- Serve the beef tapa with garlic fried rice and a sunny-side-up egg, and finish with a squeeze of calamansi or lemon and a side of atchara.
Notes
Marinate up to 24 hours or freeze marinated beef up to 2 months. Store cooked tapa in the fridge up to 4 days and reheat in a hot skillet with a splash of water or oil. Slice against the grain and cook over medium-high heat for tender meat and caramelized edges. Adjust sugar and acidity in the marinade to taste.