Filipino Beef Tapa is pan-fried or grilled slices of beef marinated in soy sauce, vinegar, garlic, and sugar. With fried egg and garlic rice, you can have an all-day breakfast called "Tapsilog."
You might also like Pork Adobo, another Filipino favorite with a similar flavor profile.
Tapsilog is the most popular “silog” breakfast in the Philippines. It is a portmanteau of the Filipino words tapa, sinangag (fried rice), and itlog (egg).
It is served with Achara (Pickled Green Papaya), tomatoes, and cucumbers. Sawsawan, a condiment of vinegar and chilies, is almost mandatory.
Other variations for “silog” breakfasts include:
- Longsilog with Skinless Longganisa (Filipino Sausage)
- Tocilog with tocino or cured pork/chicken
- Bangsilog with fried bangus or milkfish
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Ingredients you'll need
Notes and substitutions
- Beef: Flank steak is a great choice because it is tender and marinates well. Skirt steak, flat iron steak, and flap meat are similar cuts you can use. Sirloin and chuck steak are other options. If you don't mind spending more, boneless short ribs are tender and flavorful.
- Vinegar: It adds a tangy flavor and helps tenderize the meat. You can use cane, white, or rice vinegar. Calamansi or lemon juice may also be used.
How to make this recipe
(1)Grate or finely mince 6 garlic cloves. (2)Combine the garlic, ¼ cup vinegar, 2 tablespoons soy sauce, 1 tablespoon oil, 2 tablespoons brown sugar, 1 teaspoon onion powder, and ground pepper (to taste).
PRO TIP: Blending the marinade creates a homogeneous mixture that the meat absorbs better. Plus, you won't have to worry about burning those garlic bits.
As an option, you can partially freeze the meat for about an hour to make slicing easier.
(3)Slice 1 pound of beef thinly (about ¼ inch) against the grain or across the muscle fibers. This is important to ensure the meat is tender and easy to chew.
(4)Marinate for at least an hour. Don't marinate it longer than 24 hours, as the acidic marinade may change the texture of the meat.
(5)Set a skillet over high heat. Once hot and almost smoking, add a thin coating of oil. Sear the meat in a single layer for about 2 minutes on each side.
PRO TIP: Avoid overcrowding the pan so they can sear properly and not steam. You will end up cooking them longer if they steam, making them dry and rubbery.
Like any ulam (main dish), Filipino beef tapa is best paired with rice. You can serve it with a fried egg and garlic fried rice as Tapsilog.
Frequently asked questions
Tapa should be tender and moist, achieved by using the right cut of beef and slicing it against the grain. Marinate the meat long enough to be flavorful without changing its texture. Quickly sear it over high heat without drying it out.
You may freeze the beef in its marinade to prolong its shelf life. Defrost overnight in the fridge and cook as directed.
Choose beef with good marbling, the thin lines of fat between the muscles. The fat melts when cooked, adding flavor and moisture.
Marinating also helps keep the meat moist. Most importantly, the meat should not be overcooked, so they don't dry out.
The first step is to slice the meat thinly and against the grain. Cook them briefly over high heat, so they don't get rubbery.
The acid in the marinade also helps tenderize the meat. Tough cuts may also benefit from pounding.
More about Filipino beef tapa (Tapsilog)
Here are more frequently asked questions about Filipino Beef Tapa (Tapsilog), including extra tips, troubleshooting, and other information.
Watch how I make it here
Other beef recipes you may like
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📖 Recipe
Filipino Beef Tapa (Tapsilog)
Equipment
- A skillet
Ingredients
- 1 pound flank steak (see note)
- 6 cloves garlic grated or finely minced
- ¼ cup cane, white, or rice vinegar sub: calamansi or lemon juice
- 2 tablespoons soy sauce regular or light
- 1 tablespoon neutral-flavored oil more for cooking
- 2 tablespoons brown sugar sub: any sugar
- 1 teaspoon onion powder
- Ground black pepper to taste
Instructions
- Combine garlic, vinegar, soy sauce, a tablespoon of oil, sugar, onion powder, and ground pepper (to taste).
- Slice beef thinly (about ¼ inch) against the grain or across the muscle fibers.
- Marinate for at least an hour. Don't marinate it longer than 24 hours as the acidic marinade may change the texture of the meat.
- Set a skillet over high heat. Once hot and almost smoking, add a thin coating of oil. Sear the meat in a single layer for about 2 minutes on each side.
- Serve it with a fried egg and garlic fried rice as Tapsilog.
Video
Notes
- Partially freeze the meat for about an hour to make slicing easier.
- Blending the marinade creates a homogeneous mixture that the meat absorbs better. Plus, you won't have to worry about burning those garlic bits.
- Avoid overcrowding the pan so they can sear properly and not steam. You will end up cooking them longer if they steam, making them dry and rubbery.
SK
What was the sauce in the small bowl? I’m going to make this today!
Nora Rey
Hi there! It's a vinegar dipping sauce - usually with vinegar, chilies, garlic, shallots/red onion, a bit of sugar, salt, and pepper. I hope you enjoyed it! Thank you!
jomelyn
I love how the meat turned out. it is flavorful and delicious.
Nora
Hi Jomelyn! Thanks for your feedback. So glad you liked it.=)
Bim
I think this is the best beef tapa that I ever tasted. Best for breakfast with eggs and fried rice( I get easy on the rice). It can be also for lunch and dinner, whichever one prefer. Thank you Nora!
Nora
Thank you so much!
Nora
Yes, you're right — tapa all day! 😉 I appreciate your feedback, as always.