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    Home » Beef Recipes

    Filipino Beef Tapa Recipe

    Published: Mar 14, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 9 Comments

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    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."

    Beef tapa (tapsilog) in a bowl.
    Jump to:
    • What is Beef Tapa?
    • Ingredients you'll need
    • How to make this recipe
    • Recipe FAQs
    • More about Filipino Beef Tapa
    • Other beef recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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.

    "Tapsilog" plate with beef tapa, fried egg, garlic fried rice, atchara, tomatoes, cucumbers, and a side of dipping sauce.

    Ingredients you'll need

    Individual ingredients for Filipino beef tapa in individual containers.
    Ground pepper and oil for pan-searing are not in the picture.

    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.

    Grating garlic using a microplane. Mixing the marinade ingredients in a measuring cup.

    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.

    Showing a thinly sliced beef.

    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.

    Pouring the marinade over the meat in the glass container.

    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.

    Searing beef slices in a single layer on a skillet using a pair of tongs.

    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.

    Arranging beef tapa in a bowl.

    Recipe FAQs

    What makes a good tapa?

    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.

    Can I freeze beef tapa?

    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.

    How do you keep beef moist?

    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.

    How do you tenderize the beef?

    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

    • Beef Mechado on a plate.
      Beef Mechado
    • Burger Steak topped on a rice on a plate.
      Burger Steak Recipe
    • Bulalo with corn and veggies in a bowl.
      Bulalo Recipe
    • Ampalaya con Carne in a bowl.
      Ampalaya con Carne Recipe
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    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 Tapsilog on a plate.

    Filipino Beef Tapa

    Pan-fried marinated Beef Tapa with savory, slightly tangy flavors
    5 from 7 votes
    Print Pin Rate
    Course: Breakfast, Main Course
    Cuisine: Filipino
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Marinate: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 4 servings
    Calories: 226kcal
    Author: Nora Rey
    Cost: $10-$12

    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
    US Customary - Metric

    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

    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.
    TIPS: 
    • 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.

    Nutrition

    Calories: 226kcalCarbohydrates: 8gProtein: 26gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 564mgPotassium: 429mgFiber: 1gSugar: 6gVitamin A: 1IUVitamin C: 2mgCalcium: 37mgIron: 2mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Marielle

      October 20, 2023 at 5:20 am

      5 stars
      Tapsilog is my favorite! And i've tried so many, but this has got to be the best! So yummy!

      Reply
      • Nora Reyes

        October 21, 2023 at 9:14 pm

        Aww that is so sweet! Thank you so much and I'm so happy you liked it.

        Reply
    2. SK

      November 19, 2022 at 7:53 am

      What was the sauce in the small bowl? I’m going to make this today!

      Reply
      • Nora Rey

        January 05, 2023 at 12:36 am

        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!

        Reply
    3. jomelyn

      January 27, 2022 at 3:29 pm

      5 stars
      I love how the meat turned out. it is flavorful and delicious.

      Reply
      • Nora

        January 27, 2022 at 8:03 pm

        Hi Jomelyn! Thanks for your feedback. So glad you liked it.=)

        Reply
    4. Bim

      December 16, 2021 at 3:06 pm

      5 stars
      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!

      Reply
      • Nora

        December 16, 2021 at 8:30 pm

        Thank you so much!

        Reply
      • Nora

        January 27, 2022 at 9:35 pm

        Yes, you're right — tapa all day! 😉 I appreciate your feedback, as always.

        Reply
    5 from 7 votes (4 ratings without comment)

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