Filipino Beef Tapa consists of pan-fried or grilled slices of beef marinated in a delicious blend of soy sauce, vinegar, garlic, and sugar. With fried egg and garlic rice, you can have an all-day breakfast called "Tapsilog."
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What is Beef Tapa?
Beef Tapa consists of savory, garlicky slices of marinated beef. Originally, "tapa" meant curing the meat with salt and drying it for preservation. Nowadays, it's usually marinated and pan-fried rather than air-dried.
It's a breakfast favorite and a key ingredient in Tapsilog, the most popular "silog" meal in the Philippines. The dish combines the flavors of tapa, Sinangag (garlic fried rice), and itlog (egg).
Sides like fresh tomatoes, cucumber, Atchara (pickled green papaya), and "sawsawan," a vinegar-based condiment, complete the meal.
Other variations are Longsilog with Skinless Longganisa (Filipino sausage), Tocilog with sweet-cured Chicken or Pork Tocino, and Bangsilog with fried bangus or milkfish.
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. Beef sirloin and chuck steak are other options. If you don't mind spending more, boneless short ribs are really tender and flavorful.
- Vinegar: This adds a tangy flavor and helps tenderize the meat. You can use cane, white, or rice vinegar. Calamansi juice (or lemon juice) may also be used.
How to make this recipe
Step 1: Grate or finely mince 6 garlic cloves.
Step 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: When you blend the marinade ingredients together, it creates a uniform mixture that penetrates the meat more evenly. This method also means you won’t have to deal with garlic bits getting burnt during cooking.
Step 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.
As an option, you can partially freeze the meat for about an hour to make slicing easier.
Step 4: Marinate for at least an hour in the refrigerator. Don't marinate it longer than 24 hours, as the acidic marinade may change the texture of the meat.
Step 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: Make sure the pan isn’t too crowded. When there’s too much meat in there, it ends up steaming instead of searing. This means it’ll take longer to cook, and you might end up with meat that’s tough and rubbery.
Like any delicious ulam (main dish), Filipino Beef Tapa is best enjoyed with rice. For a complete and satisfying meal, serve it with a sunny-side-up fried egg and a side of flavorful garlic fried rice.
Recipe FAQs
For tender and moist tapa, choose the right cut of beef and slice it against the grain. Marinate the meat long enough to be flavorful without changing its texture. Then, quickly sear it over high heat to keep it from drying out.
You can freeze the beef along with its marinade to extend its shelf life. Just thaw it overnight in the fridge and cook as usual.
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
Here are more frequently asked questions about Filipino Beef Tapa, including extra tips, troubleshooting, and other information.
Other beef recipes you may like
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📖 Recipe
Filipino Beef Tapa
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 in the fridge. Don't marinate it longer than 24 hours as the acidic marinade may change the texture of the meat.
- Set a frying pan 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.
Marielle
Tapsilog is my favorite! And i've tried so many, but this has got to be the best! So yummy!
Nora Reyes
Aww that is so sweet! Thank you so much and I'm so happy you liked it.
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.