Home · Recipes · Recipes · Main Dishes Filipino Beef Tapa Tapsilog Author: Maryanne CabreraPublished: Apr 19, 2018Updated: Oct 5, 2023 View Recipe15 ReviewsThis post may contain affiliate links. Read our disclosure policy. Tapsilog is a popular breakfast dish consisting of Filipino beef tapa, fried egg, and garlic fried rice. Table of Contents How to cook Filipino beef tapaHow to serve Filipino BreakfastMore Filipino BreakfastFilipino Beef Tapa “Tapsilog”View moreView less What is tapsilog? TAGALOG 101: Tapsilog Tapsilog is a condensation of the words “tapa, sinagag at itlog” (TAP-SI-LOG). This translates to beef tapa, garlic fried rice, and egg. This dish often enjoyed with a generous portion of sinangag (garlic fried rice). It is served alongside fresh tomatoes, cucumber slices, and a spicy vinegar dipping sauce. Collectively, tapislog is a harmonious combination of sweet, sour, salty, and umami. How to cook Filipino beef tapa Traditionally, tapa was a means to extend the shelf life of meats (and other proteins like chicken and fish). The meat was cured or dried with salt and various spices similar to beef jerky. Nowadays, beef tapa is simply marinated and cooked (either grilled, sautéed, or fried). The marinate mixture consists of: soy sauce for saltiness, calamansi juice for a punch of sour, sugar for sweetness, and garlic for warmth. When using beef, it’s best to slice against the grain. (The grain refers to the muscle fibers.) This is will result in easier to chew, more tender pieces. (Here’s why you slice meat against the grain.) How to serve Filipino Breakfast This dish is all about balance. The contrasting flavors and textures work together to keep your palate wanting more. The richness of the beef, fried egg, and garlic rice is leveled with fresh tomatoes and crisp cucumbers. A sprinkling of fried garlic chips adds crunch and a punch of umami. To round everything out, a spicy vinegar dipping sauce (made by soaking fresh Thai chili in white vinegar), cuts through all the fat and savoriness. While tapislog is most popular for breakfast, it can really be enjoyed for any meal. Even the occasional midnight snack after a night of drinking! More Filipino Breakfast Try chicken arroz caldo to warm up your heart and soul. A bowl of champorado is sure to kick start a sweet morning! Taho is a sweet protein packed snack to enjoy for breakfast or later in the afternoon. Filipino Beef Tapa “Tapsilog” 5 from 3 votes Tapsilog is a popular Filipino breakfast dish that consists of beef tapa, fried egg, and garlic fried rice. Serve it alongside fresh tomatoes, cucumber slices, and a spicy vinegar dipping sauce.Yield: 1 pound beef Prep Time: 5 minutes minutesCook Time: 10 minutes minutesMarinate Time: 4 hours hoursTotal Time: 4 hours hours 15 minutes minutes Servings: 4 Print Recipe Pin Recipe Rate Recipe IngredientsBeef Tapa:▢ 1 pound beef sirloin (New York strip, or boneless rib eye), sliced thin against the grain*▢ ¼ cup reduced-sodium soy sauce▢ ¼ cup calamansi juice▢ 3 Tablespoons brown sugar▢ 6 garlic cloves, minced▢ ¼ teaspoon freshly ground black pepperServe with:▢ garlic fried rice (sinangag)▢ fried egg▢ fresh tomato▢ sliced cucumber Instructions Mix together soy sauce, calamansi juice, brown sugar, minced garlic, and black pepper until sugar has dissolved. Toss in sliced beef. Cover and let marinate in the fridge for at least 4 hours (up to 24 hours).Strain beef from marinade. Add about one tablespoon of cooking oil (grapeseed oil or vegetable oil) in a large skillet over medium heat. Once oil is hot, cook beef in batches. Cook beef on each side for 2-4 minutes until well browned. Serve hot with garlic fried rice and fried egg. Video Notes Spicy vinegar sauce is made by soaking Thai chili in white vinegar. If you cannot find fresh calamansi juice, many Asian markets sell frozen calamansi juice packets. When using beef, it’s best to slice against the grain. (The grain refers to the muscle fibers.) This is will result in easier to chew, more tender pieces. All images and text ©The Little Epicurean. NutritionCalories: 198kcal | Carbohydrates: 12g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 641mg | Potassium: 508mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 2mg Author: Maryanne Cabrera Course: Breakfast, Main CourseCuisine: Filipino Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Ben says: April 22, 2018 I love this dish. I will definitely make this for breakfast on Cinco De Mayo. Where can I buy calamansi juice? Reply
Maryanne Cabrera says: April 23, 2018 Many Asian markets (or specifically Filipino markets) sell fresh, frozen, or concentrated calamansi juice.
Trish | Spoonful Of Butter says: April 23, 2018 Your photos made me crave for Tapsilog, Mary Ann! This is how I make my tapa too, but sometimes I use lemon when I don’t have calamansi on hand. Reply
Maryanne Cabrera says: April 23, 2018 Thanks! I always keep some calamansi juice in the freezer for cooking!
Maryanne Cabrera says: August 11, 2019 Yes, you can lemon juice instead. However, I would reduce the amount because lemon juice can be bit more acidic.
Katrina says: August 29, 2020 Thank you for the recipe! I cooked this for our Sunday brunch and we loved it! Reply
Maryanne Cabrera says: September 2, 2020 Thank you for trying the recipe! I’m so glad you enjoyed it!
Nina G says: July 27, 2021 Loved this! I tried it with shaved beef so it would soak up the marinade sauce more. I also didn’t have enough soy sauce, so I tried it with 1/8 cup soy sauce (all i had left) + 1/8 cup ponzu instead of adding calamansi (difficult to get in Boston !!). Also tried swishing what little sauce I had while it was cooking using a sprig of thyme — it was delicious!! Reply