Filipino Breakfast Meat

Beef Tapa (Filipino Cured Beef)

Prep: 20 min (plus marinating) Cook: 30 min Serves: 4 Filipino

Beef Tapa is a beloved Filipino breakfast dish that consists of thinly sliced beef that has been cured or marinated in a mixture of soy sauce, sugar, and various spices. It's traditionally served as part of a complete Filipino breakfast called "Tapsilog" - a portmanteau of tapa (cured beef), sinangag (garlic fried rice), and itlog (fried egg).

This dish has its roots in the traditional Filipino method of preserving meat through curing, but has evolved into a popular everyday meal that's enjoyed throughout the day. The beef is typically marinated overnight to allow the flavors to fully penetrate the meat, resulting in a perfect balance of sweet, salty, and tangy notes that caramelize beautifully when cooked.

Ingredients

For the Beef Tapa:

2 pounds (900g) beef sirloin or round, thinly sliced
1/3 cup soy sauce
1/4 cup calamansi juice or lemon juice
1/4 cup brown sugar
1 tablespoon minced garlic
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil (for the marinade)
2-3 tablespoons vegetable oil (for frying)

For the Garlic Fried Rice (Sinangag):

4 cups cooked white rice (preferably day-old)
2 tablespoons vegetable oil
6-8 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper

For Serving:

4 fried eggs
Sliced tomatoes and cucumber
Vinegar dipping sauce (1/4 cup white vinegar, 1 clove minced garlic, pinch of salt and pepper)
Banana ketchup or regular ketchup

Equipment Needed

Large mixing bowl
Resealable plastic bag or container with lid
Large skillet or frying pan
Wok or another large skillet for the rice
Sharp knife
Cutting board
Measuring cups and spoons
Tongs or spatula
Small bowl for the dipping sauce

Instructions

Prepare the beef: In a large bowl, combine the soy sauce, calamansi or lemon juice, brown sugar, minced garlic, black pepper, and 1 tablespoon of vegetable oil. Stir until the sugar is dissolved.
Add the thinly sliced beef to the marinade and mix well to ensure all pieces are coated. Transfer to a resealable plastic bag or container, seal, and refrigerate for at least 6 hours, preferably overnight. This allows the flavors to fully penetrate the meat.
Prepare the garlic fried rice (Sinangag): Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add the minced garlic and cook until golden brown and fragrant, about 1-2 minutes.
Add the cooked rice to the wok, breaking up any clumps with a wooden spoon. Stir-fry for 3-4 minutes until the rice is heated through and well-coated with the garlic oil.
Season with salt and pepper, and continue to stir-fry for another 2 minutes. Remove from heat and set aside.
Cook the beef tapa: Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat. Remove the beef from the marinade, allowing excess marinade to drip off (reserve the marinade if desired).
Working in batches to avoid overcrowding, add the marinated beef slices to the hot skillet in a single layer. Cook for 2-3 minutes per side until caramelized and slightly crispy around the edges.
If desired, you can add a few tablespoons of the reserved marinade to the pan during the last minute of cooking to create a slightly saucy finish. Be sure to let it cook for at least a minute to ensure food safety.
Prepare the vinegar dipping sauce: In a small bowl, combine the white vinegar, minced garlic, salt, and pepper. Stir well and set aside.
Fry the eggs: In a separate pan, fry the eggs to your preferred doneness (sunny-side up is traditional).
Assemble the Tapsilog: Divide the garlic fried rice among four plates. Place a portion of beef tapa and a fried egg on each plate. Garnish with sliced tomatoes and cucumber.
Serve immediately with the vinegar dipping sauce and banana ketchup or regular ketchup on the side.

Chef's Tips

For the most tender beef tapa, slice the beef against the grain as thinly as possible. Partially freezing the beef for about 30 minutes before slicing makes this easier.
The longer you marinate the beef, the more flavorful it will be. While 6 hours is sufficient, overnight or up to 24 hours will yield the best results.
If you can find calamansi juice (available in Filipino or Asian markets), use it instead of lemon juice for a more authentic flavor.
For the best garlic fried rice, use day-old rice that has been refrigerated. Fresh rice tends to be too moist and can become mushy when stir-fried.
Don't overcrowd the pan when cooking the beef tapa. Cook in batches if necessary to ensure each piece gets nicely caramelized.
Beef tapa can be prepared in advance and frozen. After marinating, place individual portions in freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

Variations

Beef Tapa with Pineapple

Add 1/4 cup of pineapple juice to the marinade for a sweeter, more tropical flavor. Serve with grilled pineapple slices on the side.

Spicy Beef Tapa

Add 1-2 chopped bird's eye chilies (siling labuyo) or 1 teaspoon of red pepper flakes to the marinade for a spicy kick.

Coconut Beef Tapa

Replace half of the soy sauce with coconut aminos and add 2 tablespoons of coconut milk to the marinade for a milder, slightly sweet flavor profile.

Nutrition Information

Calories	Fat	Carbs	Protein
450	18g	35g	38g

*Nutrition information is an estimate and may vary based on ingredients and portion sizes.