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

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.

Instructions for beef tapa

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!

FAQs

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. Don’t 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 striploin 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.

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)