Filipino Beef Tapa is easy to make and tastes much better than store-bought. Serve it with garlic fried rice and sunny-side eggs for a classic Tapsilog breakfast!
The chunk of sirloin I bought and had thinly sliced by the butcher at Seafood City a few days ago was pretty huge and, at roughly five pounds, was more than enough for one meal. I used about two pounds for the beef and baby corn stir-fry we had for lunch yesterday and turned the remaining meat into beef tapa for breakfast this weekend.
I have another beef tapa recipe on the blog with another set of flavors. While the procedure is similar, I used a marinade of fish sauce, brown sugar, and minced garlic. It's different but delicious, just the same. You can also try the chicken tapa if you're refraining from red meat.
What is Filipino tapa
Tapa is a Filipino dish of thinly sliced beef, chicken, pork, carabao, or game meat such as deer and wild boar. The meat is traditionally cured with salt and spices and dried or smoked as a preservation technique. In recent years, the process has been streamlined by simply marinating the meat to infuse flavor and forgoing the drying process.
After preparation, the seasoned meat is fried or grilled until tender and caramelized. It's traditionally eaten as part of the classic Filipino tapsilog.
Ingredient notes
- Beef- the recipe uses sirloin, which is very tender and requires only a few minutes of pan frying to cook. If substituting tougher cuts, such as the bottom round, add about 1 cup of water and simmer the tapa until tender before finishing in oil to crisp up and brown.
- Calamansi juice- adds a tangy taste and tenderizes the meat by weakening the surface proteins. You can also use citrus fruits like lemon and lime or other acidic agents like pickle juice, vinegar, or wine.
- Soy sauce- acts as a brining agent and boosts savory flavors
- Fresh minced garlic- for another layer of flavor; fresh is best, but garlic powder will work in a pinch
- Sugar- sweetens the marinade and balances the acidic component; it helps the meat to caramelize
- Salt- seasons the meat and acts as a brining agent
- Pepper- adds a kick of heat
How to make Filipino beef tapa
- Combine soy sauce, calamansi juice, garlic, sugar, salt, and pepper in a non-reactive bowl. Stir until sugar and salt are dissolved.
- Add beef and massage to coat it fully with marinade. Refrigerate overnight to cure. Drain the meat from the marinade.
- Heat oil in a wide pan. Add beef in a single layer and cook until liquid expelled from the meat is almost absorbed.
- Add more oil and cook until the meat is lightly browned and caramelized. Remove from pan and cut into serving portions. Serve hot.
Frequently Asked Questions
What is the taste of tapa?
The Filipino tapa has a delicious medley of sweet, savory, tangy, and spicy flavors, depending on the marinade used.
What is tapa called in English?
Tapa is a snack or appetizer usually enjoyed with alcoholic drinks. In Filipino, tapa is a popular dish made of thinly sliced meat cured with spices or dried under the sun as a form of preservation.
Cooking tips
- Cut the beef thinly for faster cooking and across the grain to ensure a tender chew. To make slicing easier, freeze the meat for a few minutes until slightly firm.
- Do not marinate the meat too long, as the marinade's acids will denature the protein fibers and produce a mushy texture.
What is tapsilog
A portmanteau for the words tapa (cured meat), sinangag (garlic fried rice), and itlog (fried egg), tapsilog is a popular Filipino meal served as an all-day breakfast. The hearty tapa, rice, and egg combination is usually enjoyed alongside spicy vinegar dip, fresh tomato salad, or atchara.
Storage instructions
Transfer the beef to a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a dry skillet, turning on sides as needed, until fully heated or in an air fryer at 350 F for 3 to 5 minutes, depending on thickness.
The marinated beef can be stored uncooked. Transfer to an airtight container, refrigerate, and use within three days. For longer storage, freeze for up to 6 months. Thaw completely in the refrigerator when ready to cook.
More breakfast recipes
Ingredients
- ½ cup soy sauce
- ¼ cup calamansi juice
- 1 head garlic, peeled and minced
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 pounds beef sirloin, thinly sliced
- canola oil
Instructions
- In a non-reactive bowl, combine soy sauce, calamansi juice, garlic, sugar, salt, and pepper. Stir until sugar and salt are dissolved.
- Add beef and massage to fully coat with marinade. Keep overnight in the refrigerator to cure. Drain meat from marinade.
- In a wide pan over medium heat, heat about 1 tablespoon oil.
- Add beef in a single layer and cook, turning on sides, for about 3 to 5 minutes or until liquid (meat will dispel liquid) is almost absorbed.
- Add another 1 tablespoon of oil and continue to cook until the meat is lightly browned and caramelized.
- Remove from pan and cut into serving portions. Serve hot.
Notes
- Cut the beef thinly for faster cooking and across the grain to ensure a tender chew. To make slicing easier, freeze the meat for a few minutes until slightly firm.
- Do not marinate the meat too long, as the marinade's acids will denature the protein fibers and produce a mushy texture.
- If substituting tougher cuts, such as the bottom round, add about 1 cup of water and simmer the tapa until tender before finishing in oil to crisp up and brown.
Video
Nutrition Information
“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.”
Gigi says
Thank you for sharing this recipe. It tastes very authentic Filipino beef tapa!