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    Home » Beef

    Filipino Beef Tapa (Tapsilog)

    Published: Mar 14, 2022 by Nora Rey · This post may contain affiliate links · 7 Comments

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

    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
    Beef tapa (tapsilog) in a bowl.
    Jump to:
    • Ingredients you'll need
    • How to make this recipe
    • Frequently asked questions
    • More about Filipino beef tapa (Tapsilog)
    • Watch how I make it here
    • Other beef recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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. 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.

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

    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.

    Showing a thinly sliced beef.

    (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.

    Pouring the marinade over the meat in the glass container.

    (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.

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

    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.

    Arranging beef tapa in a bowl.

    Frequently asked questions

    What makes a good tapa?

    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.

    Can I freeze beef tapa?

    You may freeze the beef in its marinade to prolong its shelf life. Defrost overnight in the fridge and cook as directed.

    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 beef tapa?

    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

    • Korean beef stew in a bowl
      Korean Beef Stew
    • Kare Kare over rice on a plate
      Kare Kare with Beef Shank (in Peanut Sauce)
    • Beef Caldereta served on a plate
      Beef Caldereta
    • Beef Stir Fry with Onions and Peppers in a wok
      Beef Stir Fry with Onions & Peppers
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    📖 Recipe

    Beef tapa served with fried egg, garlic fried rice, tomatoes, cucumbers, and a spicy vinegar dipping sauce

    Filipino Beef Tapa (Tapsilog)

    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."
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast, Main Course
    Cuisine: Filipino
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Marinate: 1 hour
    Total Time: 1 hour 20 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. 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

    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
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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

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