Beef Tapa marinated in fish sauce, brown sugar, and fresh garlic. This Kapampangan delicacy is easy to prepare, freezable, and makes a great all-day breakfast meal!

This recipe is another of my favorite ways to prepare beef tapa. While the other tapa version takes its flavor from freshly squeezed calamansi juice, soy sauce, and minced garlic, this one is seasoned with fish sauce, brown sugar, and garlic.
Although each uses a different set of marinades, they're similar in their procedure and are both delicious in their own right. Perfect for Tapsilog meals!
Marinade ingredients
- Fish sauce-adds salty umami and savory flavor
- Brown sugar-acts as a sweetener and helps with caramelization
- Minced garlic-boosts flavor; fresh is best, but garlic powder will work in a pinch
- Ground black pepper-adds spice
Cooking tips
- Slice the beef for faster cooking and across the grain for a tender chew. Freeze the meat for about 10 to 15 minutes or until slightly firm to make cutting easier.
- Do not marinate for too long lest the taste becomes overly salty.
- The recipe calls for sirloin which takes but a few minutes of pan-frying to cook. It using tougher cuts such as bottom round, add about 1 cup of water and simmer the tapa until tender before finishing in oil to brown and caramelize.
How to serve
- Serve beef tapa with garlic fried rice and sunny side up eggs for a hearty and tasty all-day breakfast. Enjoy with spiced vinegar for dipping or atchara as a sweet and tangy condiment.
- Cooked tapa will keep in the fridge for up to 3 days.
- To store longer, transfer the uncooked meat to an airtight container or resealable bag and freeze for up to 3 months for future cravings.
Ingredients
- 2 pounds beef sirloin, thinly sliced
- ½ cup fish sauce
- ¾ cup brown sugar
- 1 head garlic, peeled and minced
- ½ teaspoon ground black pepper
- 2 tablespoons canola oil
Instructions
- In a bowl, combine beef, fish sauce, brown sugar, garlic, and pepper. Massage meat with the marinade.
- Cover and marinate in the refrigerator for about 2 hours or overnight. Drain beef from the marinade.
- In a pan over medium heat, heat oil. Add beef in a single layer and cook, turning once or twice, until lightly browned and cooked through. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Cherry says
I made this using beef brisket, it was soooo good! I thought the patis would give a fishy aftertaste, but it didn’t. I’m making it today using beef sukiyaki. Thank you, KP! I love your innovative ideas and simple but very tasty recipes! More power and God bless!
JOSELITO V. ESCALER says
ITS COOL VERY NICE FILIPINO DISHES I LIKE BEEF TAPA i THINK i HAVE TO TRY TO COOK THIS ONE THANKS ANG GOOD LUCK TO YOUR STUFF
Owie says
Today's breakfast and I love it! Used Australian beef and fried it with a little of the marinade and garlic so it turned out a little saucy and tender. ❤
Evangeline Chung says
Hi po Ms Lalaine, Ngayon ko lang nabasa tong site mo. So happy for the chicken tocino, very delicious. Ask ko lang, regarding beef tapa, hindi ba to magiging matigas pag niluto. Mahal na din kasi ang mga premium beef cuts, at least etong bottom round di masyado mahal kaso di ba matigas sya ? Thanks
Lalaine Manalo says
Hello Evangeline,
Etong beef tapa eto medyo matigas at chewy, para kasi siya yung kinakain namin sa Tarlac tapang damulag Or carabao. Pan-fry ko lang siya and I used bottom round na medyo tough cut. If you want mas malambot, you can use this recipe https://www.kawalingpinoy.com/filipino-beef-tapa/
Ching says
Hello Kabalen,
I discovered your site by accident. I am glad I did. I'm enjoying reading your food blog. Paborito neng Mother ko ing pindang damulag. I am partial to the traditional pork pindang though. Subukan ke ing recipe mo adding patis.
Thanks.
Ching
Lalaine says
Hello Ching
Thank you so much, I am glad you found my website, too. 🙂
Please make sure to join our upcoming giveaway for the blog's first year anniversary. I will be posting the details soon.
Again, salamat a dakal.