Published: by Nora Reyes · This post may contain affiliate links · 9 Comments
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Filipino Beef Tapa is 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."
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 is savory, garlicky slices of marinated beef. "Tapa" originally meant curing the meat with salt and drying it for preservation. Nowadays, it's commonly marinated and pan-fried rather than air-dried.
A common breakfast dish, it is a key component in Tapsilog, the most popular “silog” in the Philippines. The dish combines the flavors of tapa, Sinangag (garlic fried rice), and itlog (egg). Fresh tomatoes, cucumber, Atchara (pickled green papaya), and "sawsawan," a spicy vinegar-based condiment, are the perfect sides to it.
Longsilog withSkinless Longganisa (Filipino sausage), Tocilog with sweet-cured Chicken or Pork Tocino, and Bangsilog with fried bangus or milkfish are delicious variations. To know more, check out The Ultimade Guide to Filipino Silog Breakfast.
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. 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 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: Blending the marinade creates a hom*ogeneous mixture that the meat absorbs better. Plus, you won't have to worry about burning those garlic bits.
As an option, you can partially freeze the meat for about an hour to make slicing easier.
Step 3: Slice 1 pound of beef thinly (about ¼ inch) against the grain or across the muscle fibers. Thisis important to ensurethe meat is tender and easy to chew.
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 askilletover 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.
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, creating the popular combo known as Tapsilog.
Recipe FAQs
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 tenderizebeef 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
Here are more frequently asked questions about Filipino Beef Tapa, including extra tips, troubleshooting, and other information.
Other beef recipes you may like
- Burger Steak Recipe
- Bulalo Recipe
- Ampalaya con Carne Recipe
- Beef Salpicao Recipe
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
Pan-fried marinated Beef Tapa known for its savory and 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 hom*ogeneous 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.
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Reader Interactions
Comments
Marielle
Tapsilog is my favorite! And i've tried so many, but this has got to be the best! So yummy!Reply
Nora Reyes
Aww that is so sweet! Thank you so much and I'm so happy you liked it.
Reply
SK
What was the sauce in the small bowl? I’m going to make this today!
Reply
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!
Reply
jomelyn
I love how the meat turned out. it is flavorful and delicious.Reply
Nora
Hi Jomelyn! Thanks for your feedback. So glad you liked it.=)
Reply
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!Reply
Nora
Thank you so much!
Reply
Nora
Yes, you're right — tapa all day! 😉 I appreciate your feedback, as always.
Reply
