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    Home » Beef

    Filipino Beef Tapa (Tapsilog)

    Published: Mar 14, 2022 · Modified: Mar 14, 2022 by Nora Rey · This post may contain affiliate links · 5 Comments

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    Filipino beef tapa consists of marinated beef slices that are tender, moist, and full of flavor. Serve with an egg and garlic fried rice for an all-day breakfast called "tapsilog."

    You might like pork adobo, another Filipino favorite which has a similar flavor profile.

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

    What is tapsilog? It is the most popular “silog” breakfast in the Philippines. Tapsilog is a portmanteau of Filipino words tapa, sinangag (fried rice), and itlog (egg).

    It is served with atchara (pickled green papaya), tomatoes, and cucumbers. Sawsawan, a condiment of vinegar and chilies, is almost mandatory.

    Other variations for “silog” breakfasts include: 

    • Longsilog with longganisa or sweet sausages 
    • Tocilog with tocino or cured pork/chicken 
    • Bangsilog with fried bangus or milkfish
    Beef tapa (tapsilog) in a bowl.
    Jump to:
    • What makes a good beef tapa (tapsilog)
    • Ingredients you'll need
    • How to make this recipe
    • How to serve
    • How to store and reheat
    • Frequently asked questions
    • More about Filipino beef tapa (Tapsilog)
    • Watch how I make it here
    • Other beef recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What makes a good beef tapa (tapsilog)

    A good beef tapa is tender, moist, and flavorful. Using the right cut of beef and slicing it against the grain will help you achieve this.

    It is marinated long enough without changing its texture. Then seared quickly over high heat without drying it out.

    Ingredients you'll need

    Assorted 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 — tender, marinates well, and reasonably priced. Skirt steak, flat iron steak, and flap meat are similar cuts. You can always use sirloin (top sirloin and bottom sirloin or tri-tip) and chuck steak. If you don't mind spending more, boneless short ribs with their deep marbling are tender and flavorful.
    • Vinegar: It adds a tangy flavor and helps tenderize the meat. Use cane, white, or rice vinegar. You can also use calamansi juice or lemon juice.

    How to make this recipe

    (1)Grate or finely mince the garlic. (2)Combine the garlic, vinegar, soy sauce, 1 tablespoon of oil, sugar, onion powder, and ground pepper (to taste). Mix together.

    PRO TIP: Blend the marinade to create a homogeneous mixture, so the meat can better absorb the flavors. Plus, you won't have to worry about burning those bits of garlic.

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

    You can partially freeze the meat for about an hour to make slicing easier.

    (3)Slice the beef thinly (about ¼ inch) against the grain (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 to overnight. Don't marinate it longer than 24 hours — the marinade is acidic and 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: Do not overcrowd 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.

    How to serve

    Like any other ulam (main dish), beef tapa is best paired with rice. You can serve it with a fried egg and garlic fried rice to make it "tapsilog."

    Arranging beef tapa in a bowl.

    How to store and reheat

    Freshly cooked beef tapa is best since it tends to dry out as it sits. Any leftovers should be refrigerated and consumed within three to four days.

    The best way to warm beef tapa is to heat it quickly over high heat on a pan. You can also microwave it briefly, but not too much, or the meat will become tough.

    Frequently asked questions

    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

    • Kare Kare with Beef Shank (in Peanut Sauce)
    • Beef Caldereta
    • Beef Stir Fry with Onions & Peppers
    • Korean Beef Stew
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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)

    Filipino beef tapa consists of marinated beef slices that are tender, moist, and full of flavor. Serve with an egg and garlic fried rice for an all-day breakfast called "tapsilog."
    5 from 5 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 sub: light soy sauce
    • 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 the garlic, vinegar, soy sauce, 1 tablespoon of oil, sugar, onion powder, and ground pepper. Mix together.
    • Slice the beef thinly (about ¼ inch) against the grain (across the muscle fibers).
    • Marinate for at least an hour to overnight.
    • 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. 

    Video

    Notes

    Beef: Flank steak is a great choice — tender, marinates well, and reasonably priced. Skirt steak, flat iron steak, and flap meat are similar cuts. You can always use sirloin (top sirloin and bottom sirloin or tri-tip) and chuck steak. If you don't mind spending more, boneless short ribs with their deep marbling are tender and flavorful.
    TIPS: 
    • Blending the marinade creates a homogeneous mixture, so the meat can better absorb the flavors. Plus, you won't have to worry about burning those bits of garlic.
    • Do not overcrowd 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.
    • Serve beef tapa with a fried egg and garlic fried rice to make it "tapsilog."

    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. 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
    2. 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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