Filipino Beef Tapa

Beef tapa is a savory beef dish served alongside garlic rice and a fried egg for the ultimate Filipino breakfast!

Watch the Beef Tapa Recipe Video Below!

My family always has frozen beef tapa stored in our freezer. It’s one of those go-to “emergency” foods we always cook for whenever we have little to work with in our refrigerator.

Waking up in the morning to the smell of fresh beef tapa along with sinangag (Filipino garlic fried rice) and fried eggs being cooked were the definition of nostalgia.

While I do still love the frozen ones that you can buy from the grocery (honestly, there are some pretty good brands out there), I always advocate for cooking your own versions at home whenever you can.

You’d be surprised at how much more tasty your food is knowing you can control what ingredients go into it and you have better control on the overall flavor.

What is Beef Tapa?

Tapa refers to any protein that is dried or cured in a mixture of salt and spices as means of preservation. The meat is then either grilled and/or smoked to be consumed.

One of the more popular forms of tapa is beef tapa, marinated primarily in soy sauce and vinegar to give the thinly-sliced beef a savory tang.

Apart from beef, Filipinos would also typically use pork, lamb, or deer in a similar method to prepare tapa.

You might have also heard of “tinapa”, which refers to Filipino smoked fish commonly made from mackerel or milkfish.

Tapsilog

“Tapsilog” is a portmanteau for the words “tapa” (cured meat), “sinangag” (garlic fried rice), and “itlog” (egg). It’s a classic Filipino breakfast that’s composed of garlic rice, a fried egg and some sort of protein.

Tangy side dishes, such as fresh tomatoes, atchara (pickled papaya), or mango ensalada (Filipino mango salad) may also be served with the dish to lend some brightness to the overall meal.

In the Philippines, you can find a variety of “silog” meals that exist, each varying in terms of the protein served alongside the rice.

Ingredients and Substitutions

Beef: Go for tender cuts such as rib eye, sirloin, and tenderloin. Other cuts such as flank, round, skirt, tri-tip, and shank should also be okay, so long as you let it marinate for at least 1 hour (these cuts tend to be tougher). Not only does marinating infuse the beef with flavor, but the acidity of the liquid helps to tenderize it as well.

• Substitutes: Feel free to use pork tenderloin or belly to make Pork Tapa. You may also use chicken thighs for a Chicken Tapa.

Soy sauce: Like with most Asian and Filipino recipes, soy sauce provides the marinade with a needed saltiness and savoriness to give our beef tapa flavor.

• Substitutes: Tamari or coconut aminos are general substitutes for soy sauce.

Vinegar: Vinegar is one of the staples of Filipino cuisine. This helps to provide a bit of brightness and acidity to our beef, while tenderizing it at the same time minimize toughness You may use classic Filipino vinegars, such as Cane or Coconut vinegar. Standard white vinegar or even rice wine vinegar may also work if you cannot find the Filipino varieties.

• Substitutes: You can go for lime, lemon, or calamansi juice as quick replacements. This may turn the dish closer to more of a Bistek-type dish, but I’d imagine it would still taste great.

Sugar: We use a small amount of sugar to allow the beef to caramelize in the pan, while also balancing out the tangy and savory flavors of our marinade.

• Substitutes: You can use brown or white sugar interchangeably. Honey is also a good replacement.

Garlic, black pepper: Only simple spices and aromatics are required to make good beef tapa. Feel free to experiment and add more if you’d like to impart a more complex flavor profile!

• Substitutes: While I’d recommend always using fresh aromatics, you can use powdered garlic as well for accessibility.

Instructions

Slice your beef into thin slices against the grain.

Add the beef slices to a large bowl, and combine with the soy sauce, vinegar, sugar, garlic, ground black pepper, and salt to taste. Gently mix to fully coat the beef. Cover, and let marinate for at least 1 hour.

Heat the oil on a pan over medium-high heat. Add in the marinated beef slices and fry for about 3-5 minutes on each side.

The beef may begin to release lots of liquid initially, but continue cooking until all the liquid has been absorbed/evaporated. The tapa is finished when the beef is browned and slightly dried on the outside.

Serve the beef tapa tapsilog-style with sinangag (garlic fried rice), a fried egg, and fresh tomatoes and cucumbers on the side. Enjoy!

Cooking Tips

Cut your beef against the grain: The grain refers to the direction in which the muscle fibres are aligned. You need to cut “against” or perpendicular to those fibres to make the beef easier to chew after marinating.

Serve “Tapsilog” style: As previously mentioned, beef tapa is commonly served as a breakfast food. One of the classic ways to serve this is with a side of sinangag (garlic fried rice), pickled veggies (such as atchara), and a fried egg on top!

FAQs (Frequently Asked Questions)

How do I store leftovers?

Leftover cooked beef tapa can be stored refrigerated in an airtight container for up to 3-4 days.

Uncooked, marinated beef can be frozen for up to 2 months.

To reheat, simply microwave or pan-fry the beef until fully warmed through. If coming from frozen, let the beef thaw prior to cooking. You may add a couple spoonfuls of water to help the beef defrost in the pan.

How long can I marinate beef tapa?

Since the beef itself is very thin, marinating should only take a minimum of 60 minutes to impart great flavor. Do not go any longer than 24 hours though, otherwise the acids in the marinade can begin to break down the meat and alter its texture.

What kinds of beef can I use?

Tender cuts like ribeye, striploin and/or sirloin are my go-to’s and are the perfect cuts for beef tapa.

You can also go for flank, skirt, or tri-tip; but because these tend to be a bit more lean and tougher than the loins, you can try pounding with a meat mallet to aid with tenderizing.

What’s the difference between beef tapa, bistek, and adobo?

Bistek is commonly marinated with a sort of citrus (such as calamansi, lemon, or lime), as opposed to beef tapa which can be interchangeable between using vinegar or citrus. Bistek also tends to be cooked along with sliced onions and is left with some sabaw (sauce) to spoon over the rice; compared to tapa which is typically cooked until all the sauce has been evaporated.

Similarly, adobo is commonly braised over a period of time to tenderize/cook the meat, and is usually left with some sauce (unless you’re making adobong tuyo, or dried adobo). Taste-wise, adobo may also lean towards more of the tangy and sweet side, as opposed to tapa which emphasizes more on its savory and salty flavors.

Can I use any other protein?

You definitely can! Feel free to use pork tenderloin or belly to make Pork Tapa. You may also use chicken thighs for a Chicken Tapa.

Here’s a couple more recipes you might enjoy:

• Khao Soi (Northern Thai Curry Noodle Soup)
• Tomato Egg Stir Fry
• Fish Sauce Chicken Wings
• Kwek Kwek (Filipino Battered Eggs)