Filipino beef tapa is a breakfast favorite worth making at home.
Thin slices of beef are marinated in soy sauce, vinegar, and garlic, then pan-seared until browned.
It's a classic tapsilog meal with garlic fried rice, a fried egg, and vinegar on the side.
Jump to:
Ingredients You'll Need
Notes and Substitutions
- Beef: Flank steak is a good choice because it is tender and easy to slice thinly. You can also use skirt steak, flat iron steak, flap meat, sirloin, chuck steak, or boneless short ribs.
- Vinegar: This adds a tangy flavor and helps tenderize the meat. You can use cane, white, or rice vinegar. Calamansi juice (or lemon juice) also works.
How to Make Beef Tapa (Step-by-Step)
Step 1: Make the marinade
In a bowl, combine:
- 6 garlic cloves (grated)
- ¼ cup vinegar
- 2 tablespoons soy sauce
- 1 tablespoon oil
- 2 tablespoons brown sugar
- 1 teaspoon onion powder
- ground pepper (to taste)
For a smoother marinade, you can blend everything together.
This also keeps garlic bits from burning when the beef cooks.
Step 2: Slice the beef
Thinly slice 1 pound of beef against the grain into about ¼-inch-thick pieces.
To make slicing easier, you can partially freeze the beef for about an hour before cutting.
Step 3: Marinate the beef
Pour the marinade over the beef and toss until evenly coated.
Cover and refrigerate for at least an hour, but no longer than 24 hours.
Step 4: Cook the beef
Set a pan over high heat until very hot and almost smoking.
Sear the beef in a thin layer of oil until browned, about 2 minutes on each side.
Don't overcrowd the pan, or the beef will steam instead of sear. Cook in batches.
Serve your Filipino beef tapa with garlic fried rice and a sunny-side-up egg for tapsilog.
Add atchara or spiced vinegar on the side, if you like.
Cooking Tips
- Slice the beef thinly against the grain so it's easier to chew.
- If the beef is hard to slice, freeze it for about an hour first.
- Get the pan really hot before adding the beef.
- Don't crowd the pan, or the beef will steam instead of brown.
- Don't overcook the beef; thin slices cook fast.
Recipe FAQs
Beef tapa is thinly sliced beef marinated in soy sauce, vinegar, and garlic, then pan-seared until browned.
Flank steak, sirloin, skirt steak, flat iron steak, flap meat, chuck steak, or boneless short ribs work well.
Slice the beef thinly against the grain and don't overcook it. Thin slices cook fast.
Yes. Freeze the beef in the marinade, then thaw in the fridge before cooking.
More Filipino Breakfast Recipes
- Tocino: Sweet cured pork or chicken.
- Longganisa: Filipino sausage with a sweet, garlicky, or savory flavor.
- Ginisang corned beef: Corned beef sautéed with onions and potatoes.
- Tortang talong: Eggplant omelet made with roasted eggplant.
- Tortang corned beef: Sautéed corned beef and potato omelet.
- Tortang sayote: Chayote squash omelet with aromatics.
- Tortang giniling: Omelet made with leftover picadillo.
Other Beef Recipes You May Like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Filipino Beef Tapa
Equipment
- Wide pan
Ingredients
- 1 pound beef (flank steak, sirloin, or similar cut)
- 6 cloves garlic grated
- ¼ cup vinegar
- 2 tablespoons soy sauce
- 1 tablespoon neutral oil more for cooking
- 2 tablespoons brown sugar
- 1 teaspoon onion powder
- Ground black pepper
Instructions
- Combine garlic, vinegar, soy sauce, oil, brown sugar, onion powder, and ground pepper. Blend if you want a smoother marinade.
- Thinly slice the beef against the grain into ¼-inch thick pieces.
- Pour the marinade over the beef and toss to coat. Cover and refrigerate for 1 to 24 hours.
- Heat a pan over high heat. Sear the beef in a thin layer of oil for about 2 minutes per side, until browned. Cook in batches if needed.
- Serve with garlic fried rice, egg, atchara, or spiced vinegar.
Video
Notes
- Beef: Flank steak works well, but you can also use skirt steak, flat iron steak, flap meat, sirloin, chuck steak, or boneless short ribs.
- Vinegar: Use cane, white, or rice vinegar. Calamansi juice or lemon juice also works.
- Slice the beef thinly against the grain.
- Freeze the beef for about an hour if it's hard to slice.
- Get the pan really hot before cooking.
- Don't crowd the pan, or the beef will steam instead of brown.
- Don't overcook the beef; thin slices cook fast.
Marielle says
Tapsilog is my favorite! And i've tried so many, but this has got to be the best! So yummy!
Nora Reyes says
Aww that is so sweet! Thank you so much and I'm so happy you liked it.
SK says
What was the sauce in the small bowl? I’m going to make this today!
Nora Rey says
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 says
I love how the meat turned out. it is flavorful and delicious.
Nora says
Hi Jomelyn! Thanks for your feedback. So glad you liked it.=)
Bim says
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 says
Thank you so much!
Nora says
Yes, you're right — tapa all day! 😉 I appreciate your feedback, as always.