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.
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.