There’s something comforting about waking up to the smell of garlicky fried rice and sizzling beef tapa in the pan. I grew up seeing this dish served on weekends—it was the kind of breakfast that made you linger at the table a little longer. The recipe I’m sharing today is one of those dishes I reach for when I want something simple, flavorful, and satisfying, without spending hours in the kitchen.
I usually buy a big cut of beef sirloin and have the butcher slice it thin for me. A few pounds of that becomes stir-fry for lunch, and the rest turns into this tapa. It feels like a little meal prep magic—two completely different dishes from one cut of beef.
What is Beef Tapa
Beef tapa is a Filipino favorite made from thinly sliced beef marinated in a blend of salty, tangy, garlicky flavors. Traditionally, tapa was cured or dried to make it last longer without refrigeration, but nowadays most of us just marinate the meat and cook it fresh. The result? Beef that’s tender on the inside and beautifully caramelized on the outside.
It’s most often enjoyed as part of tapsilog—a plate of tapa, garlic fried rice, and fried egg. I’ll be honest, I’ve had tapsilog not just for breakfast but for lunch and dinner, too. It’s hearty, quick, and always hits the spot.
Ingredients You’ll Need
- Beef – I like using sirloin because it cooks quickly and stays tender. If you only have tougher cuts like bottom round, simmering them in a bit of water first before pan-frying will make them melt-in-your-mouth tender.
- Calamansi juice – This gives the meat a bright, tangy flavor and tenderizes it. If you don’t have calamansi, lemon or lime works fine. I’ve even used pickle juice when I was out of citrus—it adds a nice zing.
- Soy sauce – Deep savory flavor and helps season the beef all the way through.
- Garlic – Freshly minced garlic makes all the difference. I’ve tried garlic powder in a pinch, but fresh is what gives that bold aroma.
- Sugar – Helps balance the tang and saltiness while giving the beef those caramelized edges.
- Salt and pepper – Classic seasoning that ties everything together.
How I Cook It
- Mix together the soy sauce, calamansi juice, garlic, sugar, salt, and pepper until the sugar dissolves.
- Coat the beef slices in the marinade, cover, and refrigerate overnight. The longer it sits (without going overboard), the deeper the flavor.
- Drain the meat before cooking to avoid steaming it. Then fry it in a hot pan until it releases its juices, let them reduce, and add a touch of oil to get that perfect brown crust.
- Slice into serving portions and serve right away.
Sometimes I cook a batch ahead of time and reheat it quickly in the pan the next morning—it still tastes amazing.
Practical Cooking Notes
- Slice the beef thin and across the grain. I usually pop mine in the freezer for 20 minutes before cutting—it makes the job so much easier.
- Don’t let the beef sit in the marinade for too long, or it might get mushy. Overnight is perfect.
- Cook in batches if needed. Overcrowding the pan will steam the beef instead of browning it.
What is Tapsilog
Tapsilog is the ultimate Filipino comfort plate: tapa (beef), sinangag (garlic fried rice), and itlog (fried egg). The combination of savory meat, fragrant rice, and runny egg yolk is unbeatable. I usually pair it with a small dish of spicy vinegar for dipping and maybe some sliced tomatoes or pickled papaya (atchara) on the side. It’s the kind of breakfast that can easily turn into brunch—or dinner after a long day.
Storing and Meal Prep Tips
- Cooked beef tapa – Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in a dry pan or in the air fryer for a few minutes, and it’ll taste just as good.
- Uncooked marinated beef – If you like planning ahead, marinate the beef and keep it in the fridge for up to 3 days. For longer storage, freeze it (marinade and all) for up to 6 months. Just thaw in the fridge overnight before cooking.
This makes it a great dish for busy weekdays—just pull some from the freezer, fry, and you’ve got a full meal ready in minutes.
Filipino Beef Tapa
A little foodie note: Beef Tapa is a Filipino breakfast favorite, often served with garlic fried rice and a perfectly fried egg. Savory, slightly tangy, and just a little sweet, it’s a dish that brings comfort to the morning table.
Ingredients
- 3 pounds beef sirloin, thinly sliced
- ½ cup soy sauce
- ¼ cup calamansi juice (or substitute lemon juice)
- 1 head garlic, minced
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Canola oil, for cooking
Instructions
- In a large bowl, mix together the soy sauce, calamansi juice, garlic, sugar, salt, and pepper until everything is dissolved and blended well.
- Add the beef slices to the marinade, massaging gently so each piece is fully coated. Cover and refrigerate overnight to allow the flavors to absorb.
- The next day, drain the beef from the marinade. Heat a tablespoon of oil in a wide pan over medium heat and arrange some of the beef in a single layer.
- Cook, turning occasionally, until the meat releases its juices and the liquid begins to reduce. Add another splash of oil if needed, and continue cooking until the beef is nicely browned and caramelized on the edges.
- Remove from the pan and cut into serving portions. Serve hot, ideally with garlic rice and sunny-side-up eggs for the full Filipino “tapsilog” experience.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 612Total Fat: 35gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 209mgSodium: 1477mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 63g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Beef tapa is one of those recipes that feels familiar yet special every time I make it. It’s quick enough for a weekday breakfast but comforting enough for a weekend family meal. If you’ve never tried cooking it at home, I’d say give it a go—you might find it becoming one of your go-to dishes, too.
Try other Filipino recipes:
