Filipino Beef Tapa

beef tapa on a white serving dish with plates of steamed rice and fried eggs in the background.

3.98 from 68 votes

Beef Tapa is a classic Filipino dish often served for breakfast with garlic fried rice and sunny side up eggs. It's easy to make and sure to be a family favorite.

Prep Time10

Cook Time10

Marinating8

Total Time15

Course: Breakfast

Cuisine: Filipino

Servings: Servings

Calories: 354kcal

Author: Lalaine Manalo

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

US Customary - Metric

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.

Video

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.

Nutrition